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You are here:Home  /  Recipes  /  Japanese Recipes  /  Beef Teriyaki

Beef Teriyaki

May 8, 2018 51 Comments
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Beef Teriyaki - The best and easiest beef teriyaki recipe that takes 15 mins to make. You can make the beef teriyaki with your favorite cut of beef and homemade teriyaki sauce.

Beef Teriyaki - BEST and EASIEST beef teriyaki recipe that takes 15 mins to make and better than restaurants | rasamalaysia.com

Homemade Beef Teriyaki on top of rice.

Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is one of the simple beef dishes that I’ve made.

Homemade beef with brown teriyaki sauce topped with sesame seeds ready to serve.

There is really no need to introduce teriyaki as this is probably one of the most well-known imports from Japanese cuisine, other than sushi and tempura.

Previously, I shared chicken teriyaki recipe on Rasa Malaysia.

Beef Teriyaki recipe with rich sweet teriyaki sauce.

I cheated and pan-fried my beef on a skillet (traditionally, it should be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory homemade yakitori sauce on top the beef before serving.

This beef teriyaki recipe not the most authentic way to make it, but it’s one that’s perfect for my busy schedules lately.

Japanese Beef Teriyaki on top of rice ready to serve.

Try this easy beef teriyaki at home, and you will never need another takeout of this popular dish at home. Plus, you can make a big batch of the teriyaki sauce and keep it in the refrigerator, and you can have teriyaki as often as you want.

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Beef Teriyaki Recipe

Beef Teriyaki - BEST and EASIEST beef teriyaki recipe that takes 15 mins to make and better than restaurants.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 460 kcal

Ingredients

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

Instructions

  1. Cut the beef into strips, across the grain. Marinate the beef with the Marinade, for 5 minutes.
  2. 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.
  3. 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.

Recipe Notes

The teriyaki sauce recipe is adapted from No Recipes.

Nutrition Facts
Beef Teriyaki Recipe
Amount Per Serving (2 g)
Calories 460 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5.3g 27%
Cholesterol 140mg 47%
Sodium 481mg 20%
Total Carbohydrates 21.1g 7%
Sugars 16.3g
Protein 59.9g 120%
* Percent Daily Values are based on a 2000 calorie diet.

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51 COMMENTS... read them below or add one

  1. Shirley

    July 12, 2010 at 11:59 AM

    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?

    Reply
    • Ain Nabila

      December 20, 2017 at 11:20 PM

      hi shirley! the easiest and fastest way to make teriyaki sauce is by combining brown sugar and soy sauce. you can add some ginger garlic paste too. you should definitely try it! :D

      Reply
  2. Chris

    July 12, 2010 at 3:40 PM

    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!

    Reply
    • Rasa Malaysia

      July 12, 2010 at 6:45 PM

      Hi Chris, did you make this beef teriyaki already? That’s fast! I am glad you love it.

      Reply
  3. lc tan

    July 12, 2010 at 6:12 PM

    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

    Reply
    • Rasa Malaysia

      July 12, 2010 at 6:47 PM

      You can read about it here: http://articles.sfgate.com/2005-03-16/food/17363758_1_flank-steak-niman-ranch-flap

      You can always use flank steak or skirt steak if you can’t find it.

      Reply
  4. Sara

    July 12, 2010 at 6:53 PM

    Yum! My favorite Teriyaki dish!!! :)

    Reply
    • Rose

      January 26, 2018 at 1:48 PM

      Can you use braising steak put it in slow cooker an homemade sauce on top an let it all cook slowly ?

      Reply
  5. Alice

    July 12, 2010 at 10:09 PM

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

    :)

    Reply
    • Rasa Malaysia

      July 13, 2010 at 9:28 AM

      Hi Alice – thank you for letting me know. :)

      Reply
  6. momgateway

    July 12, 2010 at 11:29 PM

    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…

    Reply
    • Rasa Malaysia

      July 13, 2010 at 9:26 AM

      That’s great that you are pan-frying too, yeah, so much more easier. ;)

      Reply
  7. tigerfish

    July 13, 2010 at 8:21 AM

    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

    Reply
    • Rasa Malaysia

      July 13, 2010 at 9:25 AM

      Oooh, I still have one frozen black chicken in the freezer somewhere. I almost forgot about it. Thanks for reminding. Hehe.

      Reply
  8. DailyChef

    July 13, 2010 at 7:29 PM

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

    Reply
  9. Natalie

    July 14, 2010 at 6:54 PM

    Looks delicious. I love chicken teriyaki but i am going to try your recipe with beef.

    Reply
    • Rasa Malaysia

      July 15, 2010 at 8:40 AM

      Hi Natalie – I got flap meat, which already comes in thin slap, so I just slice it up. :)

      Reply
  10. Shara

    July 14, 2010 at 10:53 PM

    Hi Bee!

    I’m a huge fan of Rasa Malaysia. That Beef Teriyaki looks scrumptious! How do I get beef strips as thin as yours?

    Reply
  11. SK

    July 14, 2010 at 11:09 PM

    Even thought you stated you “cheated”, the beef still looks amazing!

    Reply
  12. baDboyzs

    July 15, 2010 at 3:12 AM

    We love teriyaki, oily and delicious, looking strong too

    We din know about the iron part tho

    :D

    Reply
  13. anita

    July 15, 2010 at 3:27 AM

    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!

    Reply
    • Rasa Malaysia

      July 15, 2010 at 8:39 AM

      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.

      Reply
  14. via_ostiense

    July 27, 2010 at 10:55 AM

    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.

    Reply
  15. kitchen equipment

    September 1, 2010 at 11:51 AM

    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.

    Reply
  16. syammil

    October 30, 2010 at 2:05 AM

    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… :(

    Reply
    • Rasa Malaysia

      October 30, 2010 at 11:44 AM

      Sorry but there are no substitutes for sake or mirin.

      Reply
      • Frank

        January 8, 2013 at 6:17 AM

        Love this site, thank you for providing it. Will this taste totally weird if I substituted rice vinegar, regular white wine or Shaoxing wine instead of sake and mirin which I don’t have on hand?

        Reply
  17. Claude-Olivier

    November 24, 2010 at 11:38 AM

    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!

    Reply
  18. lilian

    April 1, 2011 at 5:35 AM

    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?

    Reply
    • Rasa Malaysia

      April 1, 2011 at 5:31 PM

      Yes, ginger juice will make the sauce slightly better. Not garlic though.

      Reply
  19. Jessica olle

    June 17, 2011 at 7:34 AM

    Awesome teriyaki

    Reply
  20. cherie

    December 5, 2011 at 3:53 PM

    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!

    Reply
  21. jessO

    February 3, 2012 at 4:52 PM

    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:)

    Reply
  22. emilvega

    March 7, 2012 at 8:03 AM

    Wow! thank you for adding teriyaki sauce made from scratch!

    Reply
  23. kevin alen

    March 30, 2012 at 7:43 AM

    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.

    Reply
  24. Pushpa

    August 6, 2013 at 4:21 PM

    Your blog is very awesome, i like your beef teriyaki recipes.
    come back latter to………

    Reply
  25. Jane

    November 21, 2013 at 9:33 PM

    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

    Reply
  26. Liz

    September 11, 2014 at 1:41 PM

    Thank you Bee.

    Reply
  27. Amy

    September 11, 2014 at 9:11 PM

    My steak is ALWAYS chewy and tough. What gives? Can I marinate it in something so it’s tender?

    Reply
    • Rasa Malaysia

      September 11, 2014 at 9:31 PM

      Marinate with a bit of baking soda for 10 minutes then rinse off thoroughly before cooking.

      Reply
  28. Virginia

    September 21, 2014 at 6:14 AM

    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…

    Reply
  29. Billie

    October 11, 2014 at 2:05 AM

    love it!

    Reply
  30. plasterer bristol

    December 11, 2016 at 9:25 PM

    I love this dish. My favorite. Thanks so much for sharing. Simon

    Reply
    • Lilian

      March 9, 2017 at 8:17 AM

      Thank you I maked on my birhtday

      Reply
      • Rasa Malaysia

        March 9, 2017 at 2:16 PM

        Awesome thanks for trying my recipe!

        Reply
  31. Elsa

    October 5, 2017 at 1:04 PM

    What brand mirin is best?

    Reply
    • Rasa Malaysia

      October 5, 2017 at 7:54 PM

      I have no real preference.

      Reply
  32. Lammert de Vos

    October 26, 2017 at 1:16 PM

    Could I use the picture for my cooking book? I’ll put the web’s name under it.

    Reply
    • Rasa Malaysia

      October 26, 2017 at 10:35 PM

      No.

      Reply
  33. Pete

    December 1, 2017 at 9:18 AM

    How is Japanese cooking sake different from sake? I can find sake at the liquor store, but cannot find cooking sake nearby. Thanks!

    Reply
    • Rasa Malaysia

      December 1, 2017 at 11:53 PM

      Cooking sake has salt in it, lower grade and it’s not for drinking. You can use drinking sake with a little bit salt.

      Reply

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