Beef Teriyaki is marinated, thinly sliced beef tenderloin in a sweet savor sauce made with soy, rice wine, ginger, and brown sugar. It’s. easy to make, and it’s one of my favorite Asian restaurant dishes – only much better when made at home.
Beef Teriyaki Recipe
Beef Teriyaki
Equipment
- medium glass bowl – for marinading the beef
- medium sauce pan with lid – for cooking the rice
- medium sauce pan – for the Teriyaki sauce
- Wok or medium skillet – for cooking the beef
Ingredients
- 8 ounce beef tenderloin – cut into ¼ inch strips
- 2 tbsp vegetable oil – for pan-frying the beef
- 2 cups white rice
Marinade
- ½ tbsp soy sauce
- ½ tbsp mirin
- ½ tbsp Shaoxing wine
Teriyaki Sauce
- 2 tbsp soy
- 2 tbsp Shaoxing wine – rice wine
- 2 tbsp brown sugar
- 2 tbsp mirin – sweet rice wine
- 2 tsp ginger – minced
- 1 tsp cornstarch
- 1 tsp cold water
Garnish
- 1 tsp white sesame seeds
- 1 tbsp scallions – chopped
Instructions
- Cook the white rice in a medium sauce pan with a lid.2 cups white rice
- Cut the beef tenderloin across the grain into ¼ inch strips. Marinade the beef for 5 minutes.8 ounce beef tenderloin, 1/2 tbsp soy sauce, 1/2 tbsp mirin, 1/2 tbsp Shaoxing wine
- Mix all the ingredients for the Teriyaki sauce into a medium sauce pan. Heat on medium until the sauce starts to bubble, then remove it from the heat.2 tbsp soy, 2 tbsp Shaoxing wine, 2 tbsp brown sugar, 2 tbsp mirin, 2 tsp ginger, 1 tsp cornstarch, 1 tsp cold water
- Add oil to your wok or skillet, and bring up to medium-high heat. Pan-fry the beef until slightly charred. Transfer the beef to a serving dish, and add the Teriyaki sauce on top. Top with sesame seeds and chopped scallions.2 tbsp vegetable oil, 1 tsp white sesame seeds, 1 tbsp scallions
- Serve while hot with steamed white rice.2 cups white rice
PRIVATE NOTES
Nutrition
More Information
Teriyaki Sauce
Teriyaki Sauce is salty and sweet which perfectly complements the rich and juicy flavor of beef tenderloin. Fresh ginger is a must-have ingredient. It’s pungent, peppery, aromatic and adds a spicy, warm quality to the sauce. For best results, grate the fresh ginger, don’t mince it with a knife.
Consider adding a small amount of minced fresh garlic to the sauce. When I make this recipe, I tend to serve side items that include lots of garlic, such as stir-fried garlic snow peas. For this reason, I leave garlic out of my teriyaki sauce recipe.
Meat Variations
Beef
Flank steak is the cut of beef most often used to make beef teriyaki. It is a good choice because it is a lean cut of beef with good flavor. I prefer to use beef tenderloin because it is so tender and delicious. Beef tenderloin cooks up quickly, and holds the teriyaki flavor very well.
Other Meats
Other common meats used are chicken, pork, fish, or tofu. The recipe is essentially the same, just swap out your preferred protein.
White Rice
Beef teriyaki tastes best with plain white rice, in my opinion. Instead of soy, if there is any sauce left in the pan spoon some over the rice. It’s really delicious.
Garnish
This dish look great with a bit of bright green. Serve some stir-fried broccoli or green beans to complete the dish. You could also add some chopped green onion which adds color and flavor. White sesame seeds also give the dish a finished look.
Presentation is important because it influences a diner’s perception of quality and taste, even before taking the first bite. How food looks and smells is just as important as how it tastes!
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