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teriyaki beef recipe

Teriyaki Beef Recipe

This teriyaki beef recipe features tender flank steak marinated in a sweet-savory blend of dark soy sauce, rice wine, and sugar, then stir-fried until perfectly caramelized. Quick-cooked bell peppers and onions add color and crunch, while the reduced marinade creates a glossy teriyaki glaze that makes this dish irresistible over steamed rice.
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Prep Time 40 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 330
Ingredients Method Notes

Ingredients
  

  • ½ cup dark soy sauce
  • ⅓ cup Japanese rice wine or dry sherry
  • 2 tbsp granulated sugar
  • 1 lb 500g flank steak, trimmed and cut into thin strips
  • 2 tbsp sunflower oil
  • 1 large onion thinly sliced
  • 1 red bell pepper halved, seeded, and cut into strips
  • 2 sliced scallions for garnish

Method
 

  1. Prepare the marinade by whisking together the soy sauce, rice wine or sherry, and sugar in a bowl until the sugar dissolves. Add the steak strips to the marinade, turning to coat them completely. Cover the bowl and refrigerate overnight to allow the meat to absorb maximum flavor.
  2. Lift the steak strips from the marinade, reserving all the liquid for later. Heat 1 tablespoon of the oil in a wok over high heat. Toss in the onion and red bell pepper and stir-fry for about 2 minutes until slightly softened but still crisp. Remove the vegetables with a slotted spoon and set aside on a plate.
  3. Add the remaining oil to the hot wok and immediately add the marinated steak strips. Stir-fry for 5 minutes, tossing constantly, until the meat is just cooked through and lightly caramelized at the edges.
  4. Return the cooked onion and red bell pepper to the wok along with the reserved marinade. Toss everything together and cook for 2 minutes until heated through and the sauce coats the beef and vegetables beautifully. Transfer to a serving dish and garnish with freshly sliced scallions before serving hot.

Notes

What Cut of Meat is Used for Teriyaki Beef?

Flank steak is the ideal cut for teriyaki beef due to its lean texture and prominent grain structure that absorbs marinade beautifully. When sliced thinly against the grain, flank steak becomes incredibly tender and cooks quickly over high heat. Alternative cuts include sirloin, skirt steak, or ribeye if you prefer more marbling. The key is choosing a cut that can be sliced thin and benefits from quick, high-heat cooking for optimal caramelization.