Beef Teriyaki

Beef Teriyaki with a ginger and garlic based teriyaki sauce is a delicious, beautiful easy dinner you can enjoy on weeknights!

Quick and easy Asian recipes keep are our bread and butter around here including General Tso’s ChickenEasy Mongolian Beef and Chinese Chow Mein.

Beef Teriyaki
 Beef Teriyaki

Teriyaki is a kid friendly introduction to Asian flavors because it’s sweet and fairly safe flavors that aren’t too salty. This Beef Teriyaki is the first Asian beef recipe I had the kids try and it’s since led to a large variety of recipes they enjoy.

You could certainly buy bottled teriyaki sauce, many are delicious like Soyaki but there is no point in buying them if you keep any amount of Asian pantry ingredients on hand like soy sauce, mirin and even sesame oil (you won’t need that here though).

Once you master making a nice and simple teriyaki sauce you can serve it over any protein including chicken, steak, shrimp, salmon and more.

If you want to try even an even more simple recipe try my super popular Ground Beef Teriyaki Ramen which has been making the rounds on Pinterest!

Teriyaki Sauce is too thin?

If you’ve ever tried to make teriyaki sauce before and find your teriyaki sauce is too thin the answer isn’t to reduce it, the answer is to add a bit of cornstarch added to room temperature water.

Cornstarch mixed in water is added to the sauce to help thicken it. If you just keep reducing the sauce you’ll end up with a much too salty mixture.

Teriyaki Beef in pan

What to serve with Beef Teriyaki:

We serve beef teriyaki with rice or brown rice. You can also serve with noodles or roasted vegetables. You can even add veggies and serve the beef teriyaki on kebabs.

Beef Teriyaki Stir Fry:

Start with a small amount of fresh garlic and ginger you cook with a bit of canola oil and sesame oil. Add your favorite stir-fry vegetables like broccoli, onion, carrots, bell peppers and more to the mixture and cook only until just barely tender before adding in the cooked beef and the thickened teriyaki sauce.

Why Marinate Teriyaki Beef?

The beef teriyaki is added to a marinade for at least an hour before cooking. This allows the meat to absorb the flavors of the sauce and to tenderize a little. The longer you let it marinate the better the flavor but do not allow the meat to marinate for more than 24 hours.

Can you grill the beef?

This beef is a thinner cut so grilling on an outdoor grill may be difficult but I cooked this teriyaki on an indoor grill pan. You can of course cook it on a normal cast iron pan or wok but the grill marks make for a great presentation.

If you’re grilling the beef on a grill pan may I humbly also suggest that you add pineapple spears to the grill as well. Grilled pineapple is a no brainer for this recipe and is an absolutely flavorful side and it makes a great garnish to a platter of beef teriyaki for a large gathering.

Beef Teriyaki

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Beef Teriyaki
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Beef Teriyaki

Beef Teriyaki with a ginger and garlic based teriyaki sauce is a delicious, beautiful easy dinner you can enjoy on weeknights!
Course Main Course
Cuisine Japanese
Keyword beef, Beef Teriyaki, japanese, teriyaki sauce
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 25 minutes
Servings 8 servings
Calories 181 kcal
Author Sabrina Snyder


  • 1/2 cup low sodium soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon honey
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger very finely mince
  • 2 pounds flank steak sliced really thinly against the grain


  1. Mix the soy sauce, mirin, honey, garlic, ginger and beef in a bowl or ziploc bag and marinate for an hour.
  2. In a grill pan or on a grill heat the flame to medium high heat.
  3. Cook for 1-2 minutes on each side until just cooked through.

Nutrition Facts
Beef Teriyaki
Amount Per Serving
Calories 181 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 68mg23%
Sodium 624mg27%
Potassium 428mg12%
Carbohydrates 6g2%
Sugar 3g3%
Protein 25g50%
Vitamin C 0.5mg1%
Calcium 29mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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