Beef Teriyaki
A quick and flavorful stir-fry featuring tender beef in a savory teriyaki sauce, perfect over rice or noodles.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.