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Beef Teriyaki

Teriyaki Beef

  Yum

Beef Teriyaki Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 5 Minutes

Ingredients:

8 oz beef flap meat or tenderloin
Oil, for pan-frying

Marinade

1/2 tablespoon soy sauce
1/2 tablespoon Japanese cooking sake

Teriyaki Sauce (Tare)

2 tablespoons soy sauce
2 tablespoons Japanese cooking sake
2 tablespoon sugar
2 tablespoon mirin (sweet rice wine)
1 teaspoon cornstarch (mixed with 1 teaspoon water)

Garnishing

White sesame seeds
Some chopped scallions, optional

Method:

Cut the beef into strips, across the grain. Marinate the beef with the Marinade, for 5 minutes.

Mix all the ingredients in the Teriyaki Sauce. Heat up a small sauce pan and prepare the sauce. As soon as the sauce starts to bubble, remove it from the heat.

Add some oil to your skillet and pan-fry the beef, until slightly charred. Transfer the beef to a serving ware, and add the Teriyaki Sauce on top. Garnish with sesame seeds and chopped scallions, if used. Serve the beef teriyaki immediately with steamed white rice.

Cook’s Note:

The teriyaki sauce recipe is adapted from No Recipes.


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40 COMMENTS... read them below or add one

  1. Shirley

    I always wonder how to make teriyaki sauce from scratch because I don’t like the bottled version. Will try out the recipe. Any recommendations as to the brands of sake and mirin?

  2. Thank you for dinner tonight, this was great. Like Shirley above me, I have never really liked bottled sauce, either too sweet or too salty. This was excellent!

  3. lc tan

    Oh can u pls tell me what is flap meat. How do I tell the butcher. They dont know what is flap meat. which part is it. thanks

  4. Alice

    Hi! Just wanted to let you know that your site was featured on ChannelNewsAsia this morning under Surf Time! Way to go!

    :)

  5. beef teri is my son’s fav beef dish…I use sirloin and it works as well as flank steak…most of the time I pan fry it too because of the convenience…

  6. Ya, talking abt iron-rich food, eat more “black” food such as black chicken, black fungus, black rice, dark green vege etc. Looking at your beef teriyaki, almost can do 牛扒包….ha…of course, goes well with rice too :p

  7. DailyChef

    Yum, beef teriyaki! I sometimes prefer chicken teriyaki because it’smore consistent, but if done well, can’t beat beef!

  8. anita

    love your recipes! is there any way for your to add on a printer-friendly version (all text, no pictures) on your recipe posts? thank you for considering this!

    • Anita, you can print the recipe out by becoming a registered users on Rasa Malaysia. Just click on the “Login” button at the top of the page and look for Sign Up.

  9. This looks great, particularly the teriyaki sauce (not too sweet).

    I try to eat iron-rich foods, too, and have found that stir-frying in a carbon steel work or using cast iron adds iron to my diet.

  10. This looks fantastic, and no too hard to cook either! I’ll be adding these ingredients on to my shopping list for next week… Although the Sake might be a little more difficult to find.

    Thanks for sharing!

    John.

  11. syammil

    hi rasa malaysia,is there any subtitute for sake and mirin?since im a muslim i cant use those alcoholic mixture into my food,but i would love to try this recipe out… :(

  12. Hey, how are you! My last comment date for ages now….how are you? Your blog and recipes look always so good. And what about your pictures? Just amazing! It’s good to come here! I’ll try this one, it’s looks great!

    Have a nice day, cheers!
    Claude-Olivier
    PS c’est toujours avec plaisir que je viens sur ton blog!

  13. lilian

    Hi would the addition of grated ginger or ginger juice about 1 tbsp make the sauce better? Or perhaps throwing in 1 clove of garlic?

  14. cherie

    Once again you’ve made my day. Another food I never need to order out again now that I can make my own perfect teriyaki!

    Thank you for demystifying so many things that I’ve always wished I could conquer!

  15. jessO

    i love this recipe!!!!!! i’ve made this recipe like a thousands times and everybody loves it as well…please please try it and you will be amazed at how easy this is:)

  16. kevin alen

    For the muslim inquiry about sake and mirin being alcohol and thus prohibited. If you heat to a simmer either the sake or the mirin and let it simmer a few moments, the alcohol completely “burns off” and the sake and mirin are effectively non alcoholic. This is true with anything alcoholic. Alcohol has a low evaporation point and evaporates quickly. The same holds true for example if one were making a rum cake and didn’t want any alcohol but wanted the flavor hat rum imparts, the same holds true. Actually the cooking or baking process itself, because of the high temperature, eveporates the alcohol part of the rum or any other liquor. You can’t get drunk on rum cake no matter how much you eat. So to the muslim friends, enjoy.

  17. Jane

    Hi this is my first time to do comment online. At my practice stage now. Looking forward for a new recipe for beginners like me that really like to learn how to cook
    I will try this recipe.
    God bless

  18. Virginia

    Can I use pork?what part of pork can I use and can I pan fry the pork too? Thank you in advance and love all your recipes..easy to follow and yummy.. More power and recipes to come…

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