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Beef Teriyaki

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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. Everyone loves chicken teriyaki.

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.

Course Main Course
Cuisine Japanese
Keyword Beef Teriyaki
Prep Time
Cook Time
Total Time
Servings 2
Calories 460 kcal
Author

Ingredients

Ingredients:

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

Marinade

Teriyaki Sauce (Tare)

Garnishing

  • White sesame seeds
  • Some chopped scallions optional
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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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53 COMMENTS... read them below or add one

  1. 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

    • 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. 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

  3. 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

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

    :)

    Reply

  6. 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

  7. 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

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

    Reply

  13. 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

    • 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. 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. 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. 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

  17. 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. 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

  20. 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. 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

  23. 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

  25. 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

  28. 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

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

    Reply

  34. For the Beef Teriyaki recipe, I see ingrediats marinade but not for the Teriyaki sauce. Is a heading missing in the recipe?

    Reply

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