Tuesday was a happy and memorable day for our family because my youngest son graduated from university. The family attended the ceremony, including my middle son who flew in from Calgary. After the ceremony, we went to a reception where my son received two awards. It was a proud moment for me and my husband and I am sure my other two sons were also proud of their youngest brother.
The recipe that I am posting today is my youngest son’s favorite among all the teriyaki dishes: beef teriyaki. It is a popular dish to order in any Japanese restaurant. Other cuts of beef may be used but in this recipe, I used beef rib steak because it is very delicate and needs less time to cook. This dish can be eaten as is or over steamed rice and stir-fried coleslaw with the thick teriyaki sauce poured over it. Delicious 😀
Cooking Tips for Perfect Beef Teriyaki
To get the best flavor and texture from your beef teriyaki, start by marinating the meat. A good marinade usually consists of soy sauce, mirin, sake, and a bit of sugar. Let the beef soak for at least 30 minutes, but for a more intense flavor, marinate it for several hours or even overnight. This allows the meat to absorb all those delicious flavors. When cooking, make sure your skillet or grill is hot before adding the beef. This helps to sear the meat quickly, locking in the juices and creating that nice caramelized exterior. If you’re using a thicker cut, consider slicing it against the grain into thin strips. This not only helps with cooking time but also makes the meat more tender. Keep an eye on the cooking time, as rib steak cooks quickly. A few minutes on each side is usually enough. Once the beef is cooked, let it rest for a few minutes before slicing. This will help the juices redistribute, ensuring a juicy bite every time.
Serving Suggestions and Variations
Beef teriyaki can be served in a variety of ways to suit your taste. For a classic presentation, serve it over a bed of steamed rice. The rice pairs perfectly with the teriyaki sauce, soaking up all the flavors. You can also add some steamed vegetables on the side, such as broccoli, bell peppers, or snap peas, for a colorful and nutritious meal. If you want to switch things up, consider making beef teriyaki lettuce wraps. Just slice the cooked beef into smaller pieces and serve it with crisp lettuce leaves and a variety of toppings, like shredded carrots, cucumber slices, or chopped green onions. For those who enjoy a little heat, drizzle some sriracha or sprinkle sesame seeds on top. If you’re feeling adventurous, try substituting the beef with chicken or tofu for a different twist. Each variation can bring a new flavor profile while keeping the essence of teriyaki alive. Feel free to experiment and find your favorite combination!
Frequently Asked Questions
Can I use a different cut of beef?
Yes, other cuts like flank steak or sirloin work well too. Just keep in mind that cooking times may vary depending on the thickness.
How should I store leftovers?
Store any leftover beef teriyaki in an airtight container in the fridge for up to three days. Reheat it gently on the stovetop or in the microwave to avoid overcooking the beef.
What can I serve with beef teriyaki?
Beef teriyaki pairs great with steamed rice or stir-fried vegetables. You can also serve it with a side of coleslaw for some crunch.
Can I make the teriyaki sauce ahead of time?
Absolutely, you can prepare the teriyaki sauce a day in advance and store it in the fridge. Just give it a good stir before using it to make sure everything is combined.
What common mistakes should I avoid?
One common mistake is not marinating the beef long enough, which can affect flavor. Also, make sure your cooking surface is hot enough to sear the meat quickly, so it stays juicy.
Beef Teriyaki
Ingredients
- 20 oz 574g sliced beef rib steak or sirloin tip steak
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons olive oil
- Roasted sesame seeds optional
Teriyaki sauce
- ¼ cup soy sauce
- ¼ cup sake
- ¼ cup brown sugar
- ¼ cup mirin
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Instructions
- Marinate the beef with 2 tablespoons soy sauce and 2 tablespoons sake for 30 minutes.
- In a non-stick pan, heat the olive oil over medium high heat. Add the beef and stir fry for 5-10 minutes or until liquid from the marinade had evaporated and the beef are browned. Transfer to a plate.
- In a small saucepan, combine the soy sauce, sake, brown sugar and mirin. Let boil, then add cornstarch mixture, stir and cook until thick. Pour the sauce over the cooked beef and sprinkle with sesame seeds, if using.
- Serve with steamed rice.
- Enjoy!
Notes
Nutrition
Is there an alternative ingredient for sake? Thank you.
You can use dry sherry or Chinese rice wine instead of sake.
Can you marinade the meat in the sake longer than 30 minutes or will it change the texture of the meat
Hi Ryan,
I have not tried marinating the meat in sake for longer than 30 minutes but I have seen some recipes that have marinated it overnight.
I do a similar thing but I like to add a little fresh lime juice at the end. Looks delicious!
Thanks Peter! I love to squeeze lemon/lime on some of my food but haven’t tried on beef teriyaki, will definitely try it next time 🙂
Sounds delicious!
Do you think it can work as well with chicken breasts?
Thanks!
Hi,
Yes, I am sure it will work with chicken breast too, just adjust the cooking time 🙂