When it comes to dishes that bring a smile to your face and a delicious aroma to your kitchen, Beef Teriyaki is a classic that stands out. Originating from Japan, this dish encapsulates the essence of harmonious flavors, making it a favorite choice for many home cooks and restaurant-goers alike.
Why We Love This Beef Teriyaki Recipe
One of the many reasons this Beef Teriyaki recipe is beloved by families everywhere is its simplicity. With just a handful of ingredients, you can whip up a restaurant-quality meal in your own kitchen. The tender beef combined with the rich, savory sauce creates a delightful explosion of flavor that pleases your palate. Moreover, this dish is incredibly versatile. You can easily serve it over rice or noodles, adding your favorite vegetables for extra nutrition. Whether you’re cooking for a busy weeknight dinner or preparing a special meal for family and friends, Beef Teriyaki always impresses.
Ingredients about Beef Teriyaki
To create this mouth-watering Beef Teriyaki, you will need the following ingredients:
- 1 1⁄2 – 2 pounds flank steak, sliced into 1/4-inch thick strips
- 1/3 cup cornstarch
- 2 tablespoons vegetable oil (or another neutral oil)
- 1/2 teaspoon sesame oil
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon fresh minced ginger
- 1/2 cup low-sodium soy sauce
- 1/3 cup lightly packed light brown sugar
- 1/3 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch for slurry
- 2 tablespoons water for slurry
How to Make Beef Teriyaki Directions
Making Beef Teriyaki is incredibly straightforward, allowing you to focus on the joy of cooking and the delightful flavors that will soon fill your kitchen. Here’s a step-by-step guide to help you create this delectable dish:
Prepare the Beef: Start by placing your sliced flank steak into a large ziplock bag. Add the cornstarch to the bag, seal it tightly, and shake it until the beef is evenly coated. This step will not only help to tenderize the meat but also give it a lovely crisp texture when cooked. Allow it to rest for about 15 minutes.
Cook the Beef: Heat a large skillet over medium-high heat. Add one tablespoon of vegetable oil to the pan. Once the oil is hot, cook half of the beef strips for about 3-4 minutes on each side or until they are beautifully browned. Transfer the cooked beef to a plate and repeat the process with the remaining beef.
Sauté the Aromatics: In the same skillet where you cooked the beef, add the remaining tablespoon of vegetable oil along with the sesame oil. Once the oil is shimmering, add the minced garlic and ginger. Sauté these aromatics for about one minute, allowing their fragrances to fill the air.
Make the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, water, and rice vinegar. Pour this sauce into the skillet with the sautéed garlic and ginger. Cook for 2-3 minutes, stirring occasionally, until the sugar is fully dissolved and the mixture begins to simmer.
Thicken the Sauce: In a small bowl, combine the cornstarch and water to create a slurry. Stir this mixture into the sauce in the skillet. Allow it to simmer over medium-low heat for another 1-2 minutes until the sauce thickens to a delightful consistency.
Combine the Beef with the Sauce: Return the cooked beef to the skillet, stirring well to coat it in the luscious sauce. Cook for another minute or two until everything is heated through.
Serve: Once everything is combined and aromatic, your Beef Teriyaki is ready to serve.
How to Serve Beef Teriyaki
Serving your Beef Teriyaki is a delightful part of the experience. This dish pairs wonderfully with steamed white rice, which helps soak up all the savory sauce. You can also opt for fried rice or even clear noodles to vary the texture and flavors.
To add a touch of freshness and color, consider garnishing your Beef Teriyaki with sliced green onions and a sprinkle of sesame seeds. If you enjoy a bit of crunch, adding steamed or stir-fried vegetables can heighten the overall flavor and presentation. Broccoli, bell peppers, and carrots are excellent choices that complement the main dish perfectly.
Set the table and enjoy this sumptuous meal with family or friends, as everyone gathers to share in the flavors and conversations that follow.
Expert Tips: Beef Teriyaki
To elevate your Beef Teriyaki even further, consider these expert tips:
Marinating the Beef: For an extra flavor boost, marinate your sliced flank steak in the soy sauce and other seasonings for at least an hour, or even overnight. This can intensify the flavors and make the beef even more tender.
Temperature Control: Be mindful of the heat while cooking. If the skillet is too hot, the beef may become tough instead of tender. Medium-high heat works perfectly to achieve a nice sear without overcooking.
Veggies Add Texture: Feel free to add a variety of vegetables during the cooking process. Snow peas, bell peppers, and sliced mushrooms can enhance the dish’s texture and nutritional value.
Serving Size: Adjust the recipe quantity based on the number of guests. This Beef Teriyaki is flexible and can easily scale up to accommodate a larger group while maintaining its flavors.
Serving Suggestions: Consider pairing this dish with dishes that complement its flavors, like a simple cucumber salad or miso soup, for a full Japanese dining experience.
How to Store Beef Teriyaki
If you find yourself with leftovers or wish to prepare ahead of time, storing your Beef Teriyaki properly is essential for maintaining its flavors. Allow any leftovers to cool down before placing them in an airtight container. Beef Teriyaki can be stored in the refrigerator for up to 3-4 days.
When you’re ready to enjoy your leftovers, simply reheat them on the stove over low heat, adding a splash of water or extra soy sauce to prevent drying out. Alternatively, you can microwave the dish in short intervals, stirring in between until thoroughly heated.
Variation of Beef Teriyaki
While the traditional Beef Teriyaki is delightful, you might want to explore variations to keep things exciting. Here are a few ideas:
Chicken Teriyaki: Swap the beef for chicken breast or thighs for a lighter version. The cooking times will vary slightly, but the principles remain the same.
Veggie Teriyaki: For a vegetarian take, consider using tofu or tempeh as your protein. The saucing method remains the same, ensuring that the dish stays flavorful.
Spicy Teriyaki: If you enjoy a bit of heat, add some chili flakes or a splash of sriracha to your sauce. This adds a nice kick that complements the sweetness beautifully.
Pineapple Addition: Incorporating grilled pineapple gives a refreshing sweetness and tropical touch to the dish, creating a delightful contrast to the savory elements.
FAQ Section
Let’s address some common questions regarding Beef Teriyaki to enhance your cooking experience and understanding of this delightful dish.
What is the best cut of beef to use for Beef Teriyaki?
Flank steak is an excellent choice for Beef Teriyaki due to its flavor and tenderness when sliced thinly against the grain. However, you can also use sirloin or ribeye if you prefer a more marbled beef.
Can I make Beef Teriyaki without soy sauce?
Yes, if you are looking to avoid soy sauce, tamari or coconut aminos can be suitable substitutes. They provide a similar umami flavor without the soy.
How do I make Beef Teriyaki gluten-free?
To make your Beef Teriyaki gluten-free, substitute regular soy sauce with gluten-free soy sauce or tamari. Also, check that the cornstarch and any other ingredients you use are certified gluten-free.
Can I use frozen beef for Beef Teriyaki?
While it is best to use fresh beef for optimal flavor and texture, you can use frozen beef if you thaw it properly beforehand. Ensure it is fully thawed and patted dry before coating with cornstarch.
How can I make my Beef Teriyaki sauce thicker?
If you desire a thicker sauce, simply adjust the cornstarch slurry by increasing the cornstarch amount. Allow the sauce to simmer longer after adding the slurry for a denser consistency.
Beef Teriyaki
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 1½ – 2 lbs flank steak sliced into 1/4-inch thick strips
- ⅓ cup cornstarch
- 2 Tbsp. vegetable oil or another neutral oil
- ½ tsp. sesame oil
- 2 tsp. minced garlic (about 2 cloves)
- 1 tsp. fresh minced ginger
- ½ cup low-sodium soy sauce (or GF Tamari)
- ⅓ cup light brown sugar lightly packed
- ⅓ cup water
- 1 Tbsp. rice vinegar
- 1 Tbsp. cornstarch for slurry
- 2 Tbsp. water for slurry
Instructions
- In a bowl, mix together soy sauce, brown sugar, water, and rice vinegar. Set aside.
- In a large ziplock bag, add the sliced flank steak and cornstarch. Seal and shake until the beef is evenly coated. Let rest for 15 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add half of the beef and cook for about 3-4 minutes, browning on all sides. Remove and repeat with the remaining beef.
- In the same skillet, add the sesame oil, garlic, and ginger, sautéing for about 30 seconds until fragrant.
- Pour in the sauce and bring to a simmer. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, then stir into the sauce to thicken.
- Add the cooked beef back into the skillet, stirring to coat in the sauce. Cook for an additional minute until heated through.
- Serve over rice or noodles, garnished with sesame seeds if desired.
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