Teriyaki Beef Recipe
This teriyaki beef cooks in one pan in about 30 minutes. Thinly sliced beef simmered in a glossy, sticky-sweet teriyaki sauce and served over rice.
Servings: 2
Equipment
Ingredients
- 16 oz thinly sliced beef
- Neutral oil for cooking
- 1/2 onion thinly sliced
- 4 scallions cut into half-inch pieces, whites and greens separated
- 3 cloves garlic minced
- 1 tbsp grated ginger
For the Sauce:
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 1 tsp sesame oil
Optional Garnish:
- Sesame seeds
- Steamed rice
Instructions
- Thinly slice the onion and cut the scallions into half-inch pieces, keeping the whites and greens separate.
- Heat a pan over medium-high heat with a bit of oil. Add the thinly sliced beef and cook until about 80% of the way done, then remove it from the pan and set aside.
- In the same pan, add the sliced onion, scallion whites, garlic, and ginger. Cook until fragrant and the onion has softened.
- Return the beef to the pan along with the dark soy sauce, light soy sauce, sugar, mirin, and sesame oil. Mix until the sauce slightly thickens and coats the beef.
- Add the scallion greens and cook just until wilted.
- Serve over a fresh bowl of rice. Optionally garnish with sesame seeds.
Video
Notes
- Freeze the beef for 15-20 minutes before slicing. It firms up just enough to make clean, paper-thin cuts a breeze.
- Always slice against the grain. This shortens the muscle fibers and is the single biggest factor in keeping the beef tender instead of chewy.
- Don't overcrowd the pan. Sear in batches so each piece makes contact with the hot surface instead of steaming.
- Add the sesame oil at the end, off heat. Toasted sesame oil turns bitter if cooked too long, so stir it in last for maximum aroma.
Nutrition
Calories: 620kcal | Carbohydrates: 32g | Protein: 46g | Fat: 34g