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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.
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.
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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.
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.
How Many Calories per Serving?
This recipe is only 402 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Beef Teriyaki
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 tablespoons sugar
- 2 tablespoons mirin (sweet rice wine)
- 1 teaspoon cornstarch (mixed with 1 teaspoon water)
Garnishing
- white sesame seeds
- some chopped scallions (optional)
Instructions
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
its well copyright and if you use this recipe you must reference it in your cookbook as well Lammert.
For the Beef Teriyaki recipe, I see ingrediats marinade but not for the Teriyaki sauce. Is a heading missing in the recipe?
Updated, but all ingredients for the teriyaki sauce is there.
How is Japanese cooking sake different from sake? I can find sake at the liquor store, but cannot find cooking sake nearby. Thanks!
Cooking sake has salt in it, lower grade and it’s not for drinking. You can use drinking sake with a little bit salt.
Could I use the picture for my cooking book? I’ll put the web’s name under it.
No.
its well copyright and if you use this recipe you must reference it in your cookbook as well Lammert.
What brand mirin is best?
I have no real preference.
I love this dish. My favorite. Thanks so much for sharing. Simon
Thank you I maked on my birhtday
Awesome thanks for trying my recipe!
love it!
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…
My steak is ALWAYS chewy and tough. What gives? Can I marinate it in something so it’s tender?
Marinate with a bit of baking soda for 10 minutes then rinse off thoroughly before cooking.
Thank you Bee.