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Beef Teriyaki Recipe

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Beef Teriyaki Recipe

Beef Teriyaki Recipe

Photo © John Mitzewich
Whether it's chicken or beef, teriyaki is probably the most popular Japanese recipe in America. Teriyaki comes from the words "teri" which means "shiny" and "yaki" which means grilled. Beef teriyaki is an easy recipe with only a couple ingredients.

This beef teriyaki recipe uses top sirloin steak, but you can use the same sauce with other cuts of beef, as well as chicken and pork.

Makes 4 Portions Beef Teriyaki

Prep Time: 1 hour, 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

  • 2 oz piece fresh ginger root
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 4 (8-oz) lean top sirloin steaks, trimmed
  • 1 tsp cornstarch
  • 2 tsp cold water
  • 1/2 tsp sesame seeds
  • 1 green onion, chopped

Preparation:

For the teriyaki marinade: Grate the ginger with a cheese grater. Collect the ginger in your hand and squeeze the juice into a small bowl - you'll get about a tablespoon. Discard the pulp. Add the soy sauce, sake, mirin, and brown sugar to the bowl; whisk until the sugar is dissolved.

Place the steaks in a sealable plastic bag and pour in 1/2 cup of the marinade. Squeeze out the air and refrigerate for 1 hour. In the meantime, pour the rest of the marinade into a small saucepan and bring to a boil over medium heat. Mix the cornstarch and water together in a small cup, and then drizzle into the boiling marinade, whisking as you pour.

The cornstarch will lightly thicken the mixture. As soon as it returns to a boil, turn off the heat and reserve. Note: this style of teriyaki sauce is not supposed to be overly thick.

Remove the steaks from the teriyaki marinade and pat dry with a paper towel. Sear the beef in a preheated sauté pan, over medium-high heat, in a little vegetable oil, until it reaches your desired doneness. About 3-4 minutes per side for med-rare. When the steaks are about 1 minute away from being done, pour about 1/4 cup of the teriyaki sauce into the hot pan, and turn the steaks to coat. The teriyaki sauce will thicken quickly and create a shiny glaze on steaks as soon as it hits the hot pan.

Remove the beef from the pan and let rest for 5 minutes before slicing into thin strips. Divide the teriyaki beef onto 4 warm plates, and drizzle over the remaining teriyaki sauce. Garnish with the sesame seeds and green onion.
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