Easy Beef Teriyaki made with tender sliced beef and a quick homemade teriyaki sauce. A fast, flavorful dinner perfect for busy weeknights.FASTER & EASIER THAN TAKEOUT DINNERThis Easy Beef Teriyaki is a fast, flavorful dinner that comes together in just about 20 minutes. Thinly sliced beef is seared until tender, then coated in a glossy homemade teriyaki sauce made with pantry staples. Its a great weeknight option when you want takeout-style flavor without the extra cost or effort, and it pairs perfectly with a simple bowl of rice.FREQUENTLY ASKED QUESTIONS:What else can I add to this Beef Teriyaki? This is the base recipe, and you can add any kind of vegetable to make a complete meal. Options include broccoli, snow or snap peas, sliced carrots, baby corn, bamboo shoots, water chestnuts, onion, peppers, etc. What to serve with Easy Beef Teriyaki? Its traditionally served over steamed white rice, but its also great with jasmine rice, brown rice, or even noodles. But I dont see why you couldnt serve it with Fried Rice. Why is the beef coated in cornstarch first? The cornstarch helps the beef get a light crust when seared and also helps the sauce thicken and cling to the meat. How long do leftovers last? This can be refrigerated for 3-4 days. You can reheat it in the microwave or on the stove. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)flank steak Flank steak works great, but you can also use hanger steak, flat iron steak, or any similar cut as long as its sliced thinly against the grain.corn starch this will be used to thicken the sauce as well as coating the meat to give it great texture. sesame oil if you dont have or dont like sesame oil, just leave it out and use all vegetable oil.garlic fresh garlic really is best but if all you have is the jarred stuff, then you can use that.fresh ginger if you dont have fresh ginger, you can use grated or minced garlic. Fresh ginger adds the best flavor, but ginger paste from a tube (not an affiliate link) is a great time-saving substitute and works perfectly in this recipe.low sodium soy sauce I almost always prefer low sodium soy sauce these days. It really keeps everything from getting too salty. You can always season with additional salt if needed.light brown sugar this adds that touch of sweetness we all love with teriyaki. A bit of sweet and a bit of sour. I prefer this over regular white granulated sugar as I find it blends easier into the sauce and adds depth of flavor because of the molasses in brown sugar. rice vinegar you can see my ingredient image below for the kind I used. Seasoned rice vinegar also works. HOW TO MAKE EASY BEEF TERIYAKISlice the flank steak against the grain, into inch thick strips. Add the steak and 1/3 cup cornstarch to a large Ziploc bag. Seal and shake to thoroughly coat all the individual pieces. Set aside. Heat a large skillet over medium-high heat. Add one Tablespoon of vegetable oil to the pan and place half of the meat in a single layer in the pan. Allow it to cook, undisturbed for about 3 minutes, then when the meat releases easily from the pan, flip it over to the other side and cook again for another 3 minutes. Remove the cooked meat to a plate and set aside.Add a second Tablespoon of vegetable oil and repeat the process with the other half of the meat then remove it to the plate with the rest of the meat. Add the final Tablespoon of vegetable oil to the pan plus teaspoon sesame oil and heat over medium. Add 2 teaspoons of minced garlic and one teaspoon ginger to the skillet and cook for one minute or until it becomes fragrant.Add cup soy sauce, 1/3 cup brown sugar, 1/3 cup water and 1 Tablespoon rice vinegar to the pan and whisk to combine. Bring the sauce to a simmer and cook until the brown sugar is fully dissolved. In a small bowl, add 1 Tablespoon cornstarch and 2 Tablespoons of water and mix together.Whisk this into the sauce and continue to simmer over medium-low heat, whisking often, until the sauce thickens.Add the beef into the sauce and toss it to fully coat. Continue to cook over low heat until the meat is warmed through.Serve immediately over rice and garnished with sesame seeds and green onions!CRAVING MORE RECIPES?Easy Chicken TeriyakiSheet Pan Beef and BroccoliBaked Teriyaki SalmonGrilled Teriyaki Chicken SkewersHibachi Steak PrintEasy Beef TeriyakiEasy Beef Teriyaki is a quick stovetop dinner made with tender sliced beef tossed in a homemade teriyaki sauce. Ready in about 20 minutes and perfect served over rice.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutesServings 4Calories 430kcalAuthor Brandie SkibinskiIngredients1 pounds flank steak cup plus 1 Tablespoon corn starch (divided use)3 Tablespoons vegetable oil (divided use) teaspoon sesame oil2 teaspoons minced garlic1 teaspoon fresh ginger (grated or minced) cup low sodium soy sauce cup light brown sugar, packed cup plus 2 Tablespoons water (divided use)1 Tablespoon rice vinegarFor topping: (optional)1 Tablespoon sesame seedssliced green onionsInstructionsSlice 1 pounds flank steak against the grain, into inch thick strips.Add the sliced steak and 1/3 cup cornstarch to a large Ziploc bag. Seal and shake to thoroughly coat all the individual pieces. Set aside. Heat a large skillet over medium-high heat. Add one Tablespoon vegetable oil to the pan and place half of the meat in a single layer in the pan. Allow it to cook, undisturbed for about 3 minutes, then when the meat releases easily from the pan, flip it over to the other side and cook again for another 3 minutes. Remove the cooked meat to a plate and set aside. Add a second Tablespoon of vegetable oil and repeat the process with the other half of the meat then remove it to the plate with the rest of the meat.Add the final Tablespoon of vegetable oil to the pan plus teaspoon sesame oil and heat over medium.Add 2 teaspoons minced garlic and 1 teaspoon fresh ginger (grated or minced) to the skillet and cook for one minute or until it becomes fragrant.Add cup low sodium soy sauce, 1/3 cup light brown sugar, packed, 1/3 cup water and 1 Tablespoon rice vinegar to the pan and whisk to combine. Bring the sauce to a simmer and cook until the brown sugar is fully dissolved. In a small bowl, add 1 Tablespoon cornstarch and 2 Tablespoons of water and mix together.Whisk this into the sauce and continue to simmer over medium-low heat, whisking often, until the sauce thickens.Add the cooked sliced beef into the sauce and toss it to fully coat. Continue to cook over low heat until the meat is warmed through.Serve immediately over rice and garnish with 1 Tablespoon sesame seeds and sliced green onions (optional). NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 430kcal | Carbohydrates: 21g | Protein: 40g | Fat: 20g | Sodium: 1245mg | Fiber: 1g | Sugar: 18g