Tantalizing teriyaki beef is the ultimate crowd-pleaser, transforming simple ingredients into mouthwatering meals perfect for busy weeknights, weekend gatherings, or cozy comfort food cravings. Whether you’re a seasoned chef or just starting out, these 20 delicious recipes offer something for every occasion and skill level. Get ready to discover your new favorite dish—let’s dive into these irresistible teriyaki beef creations!
Classic Teriyaki Beef Stir-Fry
Every home cook needs a reliable stir-fry in their repertoire, and this teriyaki version delivers bold flavor with minimal fuss. It transforms simple ingredients into a restaurant-worthy meal in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 2 tbsp avocado oil, divided
– 1 tbsp toasted sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 1 large yellow onion, thinly sliced
– 1 red bell pepper, julienned
– 1 cup broccoli florets, blanched for 2 minutes
– 1/4 cup low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp rice vinegar
– 2 tbsp light brown sugar
– 1 tbsp cornstarch, dissolved in 2 tbsp cold water
– 2 green onions, thinly sliced on the bias
– 1 tbsp toasted white sesame seeds
Instructions
1. Pat the flank steak slices completely dry with paper towels to ensure a proper sear.
2. Whisk together soy sauce, mirin, rice vinegar, and brown sugar in a small bowl until the sugar dissolves.
3. Heat 1 tbsp avocado oil in a large wok or skillet over high heat until shimmering, about 90 seconds.
4. Add the steak in a single layer, searing undisturbed for 90 seconds to develop a caramelized crust.
5. Flip the steak and cook for 60 seconds more, then transfer to a clean plate.
6. Reduce heat to medium-high and add the remaining 1 tbsp avocado oil and toasted sesame oil.
7. Sauté garlic and ginger for 30 seconds until fragrant but not browned.
8. Add the sliced onion and bell pepper, stir-frying for 3-4 minutes until slightly softened.
9. Incorporate the blanched broccoli florets and cook for 1 minute.
10. Pour the prepared sauce mixture into the wok, bringing it to a vigorous simmer.
11. Stir the cornstarch slurry and drizzle it into the simmering sauce, cooking for 60 seconds until glossy and thickened.
12. Return the seared steak and any accumulated juices to the wok, tossing to coat thoroughly for 1 minute.
13. Remove from heat and fold in the sliced green onions.
14. Plate immediately and garnish with toasted sesame seeds.
Unbelievably tender beef contrasts with crisp-tender vegetables, all enveloped in a glossy, perfectly balanced sauce that’s sweet, salty, and umami-rich. For a creative twist, serve it over a bed of chilled soba noodles or stuff it into warm flour tortillas with a drizzle of sriracha mayo.
Grilled Teriyaki Beef Skewers
Craving restaurant-quality teriyaki without the fuss? These grilled skewers deliver sweet-savory perfection in under 30 minutes. Charred edges and tender beef make them ideal for weeknights or entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1½ pounds flank steak, sliced against the grain into ½-inch strips
– ½ cup low-sodium soy sauce
– ¼ cup mirin
– 2 tablespoons toasted sesame oil
– 2 tablespoons light brown sugar
– 2 teaspoons freshly grated ginger
– 2 garlic cloves, finely minced
– 1 tablespoon neutral oil (such as grapeseed)
– 2 scallions, thinly sliced
– 1 teaspoon toasted sesame seeds
Instructions
1. Combine ½ cup low-sodium soy sauce, ¼ cup mirin, 2 tablespoons toasted sesame oil, 2 tablespoons light brown sugar, 2 teaspoons freshly grated ginger, and 2 minced garlic cloves in a medium bowl.
2. Add 1½ pounds sliced flank steak to the marinade, ensuring all pieces are fully coated. Marinate at room temperature for 15 minutes—this brief marination prevents the meat from becoming mushy while still infusing flavor.
3. Thread the marinated steak strips onto 8-10 metal or soaked wooden skewers, leaving small gaps between pieces for even cooking.
4. Preheat a grill or grill pan to high heat (450°F). Brush the grates lightly with 1 tablespoon neutral oil to prevent sticking.
5. Place the skewers on the hot grill. Cook for 3-4 minutes per side, turning once, until the beef develops dark grill marks and reaches an internal temperature of 135°F for medium-rare.
6. Transfer the skewers to a platter. Immediately garnish with 2 thinly sliced scallions and 1 teaspoon toasted sesame seeds while still hot to maximize aroma release.
The caramelized teriyaki glaze creates a sticky, lacquered exterior that contrasts with the juicy, medium-rare interior. Try serving them over steamed jasmine rice with quick-pickled vegetables for a complete meal, or slice the meat off the skewers for a vibrant rice bowl topping.
Teriyaki Beef and Broccoli
Bold flavors meet quick cooking in this teriyaki beef and broccoli. It’s a weeknight lifesaver that feels restaurant-worthy. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 ½ lbs flank steak, thinly sliced against the grain
– 1 large head broccoli, cut into florets
– 3 tbsp avocado oil, divided
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– ½ cup low-sodium soy sauce
– ¼ cup mirin
– 2 tbsp light brown sugar
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Whisk together soy sauce, mirin, brown sugar, rice vinegar, and sesame oil in a small bowl to create the teriyaki sauce base.
2. In a separate bowl, combine cornstarch with cold water to form a smooth slurry; set aside.
3. Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat until shimmering, about 1 minute.
4. Add the sliced flank steak in a single layer, searing undisturbed for 90 seconds to develop a caramelized crust.
5. Flip the steak and cook for an additional 60 seconds until just browned but not fully cooked through; transfer to a clean plate.
6. Reduce heat to medium-high and add the remaining 2 tablespoons of avocado oil to the same skillet.
7. Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
8. Push broccoli to the sides of the skillet, add minced garlic and grated ginger to the center, and sauté for 30 seconds until fragrant.
9. Pour the prepared teriyaki sauce into the skillet, bringing it to a vigorous simmer over medium-high heat.
10. Stir the cornstarch slurry once more, then gradually whisk it into the simmering sauce until thickened to a glossy glaze, about 60 seconds.
11. Return the seared beef and any accumulated juices to the skillet, tossing to coat evenly in the sauce for 45 seconds.
12. Remove from heat and fold in sliced green onions.
13. Plate immediately, garnishing with toasted sesame seeds.
Lusciously glossy sauce clings to tender, seared beef and crisp-tender broccoli. The savory-sweet balance, heightened by ginger and garlic, makes it deeply satisfying. For a creative twist, serve it over cauliflower rice or stuff it into warm lettuce cups for a low-carb meal.
Slow Cooker Teriyaki Beef
Rely on your slow cooker to transform budget-friendly beef into a sweet-savory masterpiece with minimal effort. This teriyaki beef requires just a few pantry staples and cooks unattended, making it perfect for busy weeknights. The result is tender, flavorful meat in a glossy, rich sauce.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 3 pounds beef chuck roast, trimmed and cut into 1-inch cubes
– ¾ cup low-sodium soy sauce
– ½ cup packed light brown sugar
– ⅓ cup mirin
– ¼ cup unseasoned rice vinegar
– 3 tablespoons toasted sesame oil
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– 2 scallions, thinly sliced on a bias
– 1 tablespoon toasted white sesame seeds
Instructions
1. Pat the beef chuck roast cubes completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat until shimmering.
3. Sear the beef cubes in a single layer, working in batches to avoid overcrowding, for 3-4 minutes per side until deeply browned.
4. Transfer all seared beef to the insert of a 6-quart slow cooker.
5. In a medium bowl, whisk together the low-sodium soy sauce, packed light brown sugar, mirin, unseasoned rice vinegar, remaining 2 tablespoons of toasted sesame oil, minced garlic, and finely grated ginger until the sugar dissolves.
6. Pour the sauce mixture over the beef in the slow cooker, ensuring all pieces are coated.
7. Cover and cook on the LOW setting for 8 hours until the beef is fork-tender.
8. Using a slotted spoon, transfer the beef to a clean bowl, leaving the sauce in the slow cooker insert.
9. Increase the slow cooker heat to the HIGH setting.
10. In a small bowl, create a slurry by whisking the cornstarch with cold water until completely smooth.
11. Whisk the cornstarch slurry into the hot sauce in the slow cooker until fully incorporated.
12. Cover and cook on HIGH for 15-20 minutes, stirring once halfway, until the sauce has thickened to a glossy, coating consistency.
13. Return the beef to the slow cooker and gently stir to coat with the thickened sauce.
14. Garnish the finished dish with thinly sliced scallions and toasted white sesame seeds.
Succulent beef shreds effortlessly after the long, slow braise, absorbing the complex sauce of salty soy, sweet mirin, and sharp ginger. Serve it over steamed jasmine rice to soak up the glossy glaze, or stuff it into warm flour tortillas for a fusion twist. The toasted sesame seeds add a final note of nutty crunch.
Teriyaki Beef Rice Bowls
Fancy a quick, savory meal that feels like takeout but comes together in your own kitchen? Teriyaki beef rice bowls deliver that perfect balance of sweet, salty, and umami. They’re a weeknight lifesaver with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced against the grain
– 2 cups jasmine rice, rinsed until water runs clear
– 1/2 cup low-sodium soy sauce
– 1/4 cup mirin
– 3 tbsp granulated sugar
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 2 tbsp neutral oil (such as avocado oil)
– 4 large pasture-raised eggs, lightly beaten
– 2 scallions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. In a small saucepan, combine soy sauce, mirin, sugar, rice vinegar, sesame oil, garlic, and ginger.
2. Bring the mixture to a simmer over medium heat, stirring until sugar dissolves completely, about 3 minutes.
3. Reduce heat to low and cook for 5 minutes until slightly thickened, then remove from heat. Tip: For a glossy sauce, avoid boiling vigorously.
4. Cook jasmine rice according to package instructions, using a 1:1.5 rice-to-water ratio for fluffy results.
5. Heat 1 tbsp neutral oil in a large skillet or wok over high heat until shimmering.
6. Add sliced flank steak in a single layer, working in batches to avoid overcrowding.
7. Sear steak for 1-2 minutes per side until browned but still pink inside, then transfer to a plate.
8. Reduce heat to medium and add remaining 1 tbsp neutral oil to the skillet.
9. Pour in lightly beaten eggs and cook undisturbed for 30 seconds until edges set.
10. Gently scramble eggs for 1 minute until softly set, then remove from skillet.
11. Return all steak to the skillet over medium heat.
12. Pour teriyaki sauce over the steak and simmer for 2 minutes, tossing to coat evenly. Tip: Let the sauce reduce slightly to cling to the meat.
13. Divide cooked rice among four bowls.
14. Top rice with teriyaki beef and scrambled eggs.
15. Garnish with sliced scallions and toasted sesame seeds. Tip: For extra crunch, add quick-pickled vegetables like julienned carrots.
Tender beef coated in a sticky, savory-sweet glaze pairs beautifully with fluffy rice and soft scrambled eggs. The toasted sesame seeds add a nutty finish, while scallions provide a fresh bite. For a fun twist, serve in lettuce cups or drizzle with sriracha mayo for added heat.
Teriyaki Beef Lettuce Wraps
Forget complicated dinners—these Teriyaki Beef Lettuce Wraps deliver bold flavor with minimal effort. Featuring a savory-sweet glaze and crisp lettuce cups, they’re a satisfying meal ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb grass-fed ground beef, 85% lean
– 1 tbsp toasted sesame oil
– 3 tbsp low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp raw honey
– 1 tsp freshly grated ginger
– 2 garlic cloves, finely minced
– 1 tbsp rice vinegar
– 1 tsp cornstarch, dissolved in 1 tbsp cold water
– 8 large butter lettuce leaves, rinsed and patted dry
– 2 scallions, thinly sliced on the bias
– 1 tbsp toasted sesame seeds
Instructions
1. Heat a large skillet over medium-high heat and add the toasted sesame oil.
2. Add the grass-fed ground beef to the skillet, breaking it into small crumbles with a wooden spoon.
3. Cook the beef for 5–7 minutes, stirring occasionally, until no pink remains and it develops a light brown crust.
4. While the beef cooks, whisk together the low-sodium soy sauce, mirin, raw honey, freshly grated ginger, finely minced garlic cloves, and rice vinegar in a small bowl.
5. Reduce the skillet heat to medium and pour the sauce mixture over the cooked beef, stirring to coat evenly.
6. Simmer the mixture for 2 minutes to allow the flavors to meld, scraping any browned bits from the skillet bottom.
7. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and glazes the beef.
8. Remove the skillet from heat and let the beef mixture cool slightly for 2–3 minutes to prevent wilting the lettuce.
9. Spoon the teriyaki beef into the rinsed and patted dry butter lettuce leaves, dividing evenly among 8 leaves.
10. Garnish each wrap with thinly sliced scallions and a sprinkle of toasted sesame seeds.
Warm, glazed beef contrasts with the cool, crisp lettuce for a dynamic texture. The savory-sweet teriyaki sauce, enhanced by ginger and garlic, pairs perfectly with the fresh garnishes—try serving them with a side of quick-pickled vegetables for added crunch.
Teriyaki Beef Noodle Soup
Warm, savory, and deeply satisfying, this Teriyaki Beef Noodle Soup is the ultimate comfort food for a chilly evening. It combines tender beef, chewy noodles, and a rich, umami-packed broth in one bowl. You’ll have dinner on the table in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 8 oz dried udon noodles
– 6 cups beef bone broth
– 1/4 cup low-sodium soy sauce
– 3 tbsp mirin
– 2 tbsp brown sugar
– 1 tbsp toasted sesame oil
– 2 tsp freshly grated ginger
– 1 large carrot, julienned
– 4 oz shiitake mushrooms, stems removed and caps thinly sliced
– 2 tsp neutral oil (such as grapeseed oil)
– 2 large pasture-raised eggs, lightly beaten
– Toasted sesame seeds, for garnish
Instructions
1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, grated ginger, and minced garlic to create the teriyaki sauce. Set aside.
2. Heat the neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the sliced flank steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until browned but not cooked through. Remove the steak to a plate and set aside.
4. In the same pot, add the white parts of the scallions, julienned carrot, and sliced shiitake mushrooms. Sauté for 3-4 minutes until the vegetables begin to soften.
5. Pour in the beef bone broth and bring to a gentle boil over high heat.
6. Reduce the heat to medium-low and stir in the prepared teriyaki sauce. Simmer uncovered for 10 minutes to allow the flavors to meld.
7. While the broth simmers, cook the udon noodles according to package directions in a separate pot of salted boiling water until al dente. Drain and rinse briefly under cool water to prevent sticking.
8. Return the seared beef and any accumulated juices to the simmering broth. Cook for 2-3 minutes until the beef is just cooked through and tender.
9. Slowly drizzle the lightly beaten eggs into the hot broth in a thin, steady stream, stirring gently with a fork to create delicate ribbons. Cook for 1 minute until the eggs are set.
10. Divide the cooked udon noodles among four deep bowls. Ladle the hot soup, beef, vegetables, and egg ribbons over the noodles.
11. Garnish generously with the green parts of the scallions and a sprinkle of toasted sesame seeds.
Lusciously rich broth coats each strand of chewy udon, while the seared beef remains remarkably tender. The sweet-savory teriyaki base is perfectly balanced by the earthy mushrooms and fresh scallion garnish. For a creative twist, serve with a side of quick-pickled radishes or a drizzle of chili crisp for added heat.
Teriyaki Beef Tacos with Pineapple Salsa
Whip up a fusion feast that marries Japanese teriyaki with Mexican street food flair. Thinly sliced beef gets a sweet-savory glaze, then gets tucked into warm tortillas with a bright, tropical salsa. It’s a quick weeknight dinner that feels like a restaurant-quality treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 8 small corn tortillas
– 1 cup fresh pineapple, finely diced
– 1/2 cup red onion, finely minced
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño, seeds removed and finely minced
– 2 tbsp fresh lime juice
– 1/3 cup low-sodium soy sauce
– 3 tbsp light brown sugar, packed
– 2 tbsp mirin
– 1 tbsp fresh ginger, grated
– 2 garlic cloves, minced
– 1 tbsp neutral oil (such as avocado oil)
– Kosher salt, to season
Instructions
1. Combine the diced pineapple, minced red onion, chopped cilantro, minced jalapeño, and fresh lime juice in a medium bowl. Season with a pinch of kosher salt and set aside to allow the flavors to meld.
2. In a separate small bowl, whisk together the low-sodium soy sauce, packed light brown sugar, mirin, grated fresh ginger, and minced garlic cloves to create the teriyaki sauce.
3. Pat the thinly sliced flank steak completely dry with paper towels to ensure a proper sear.
4. Heat the neutral oil in a large skillet or wok over high heat until shimmering, about 1 minute.
5. Add the dried flank steak slices in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until a deep brown crust forms.
6. Reduce the heat to medium and pour the prepared teriyaki sauce over the seared beef. Simmer, stirring frequently, for 3-4 minutes until the sauce thickens and coats the beef in a glossy glaze.
7. While the beef simmers, warm the corn tortillas directly over a gas flame for 15-20 seconds per side until lightly charred and pliable, or heat them in a dry skillet.
8. Assemble the tacos by placing a portion of the glazed teriyaki beef onto each warmed tortilla.
9. Top each taco generously with the prepared pineapple salsa.
10. Serve immediately.
Hearty and vibrant, the tender, glazed beef contrasts with the crisp, juicy salsa. The sweet pineapple and savory teriyaki create a perfectly balanced bite in every taco. For a creative twist, serve them as sliders on Hawaiian sweet rolls or chop the beef for a rice bowl topped with the salsa.
Teriyaki Beef Sliders with Pickled Cucumbers
Oozing with savory-sweet flavor, these teriyaki beef sliders are the ultimate handheld feast. Tender beef patties get glazed in a glossy sauce, then topped with quick-pickled cucumbers for bright crunch. They come together fast for weeknights but feel special enough for gatherings.
Serving: 8 sliders | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (80/20 blend)
– 8 slider buns, split
– 1/2 cup soy sauce
– 1/4 cup mirin
– 2 tbsp granulated sugar
– 1 tbsp freshly grated ginger
– 2 garlic cloves, minced
– 1 tbsp neutral oil
– 1 English cucumber, thinly sliced
– 1/4 cup rice vinegar
– 1 tsp kosher salt
– 1 tsp toasted sesame seeds
Instructions
1. Combine cucumber slices, rice vinegar, and kosher salt in a bowl; set aside to quick-pickle for 15 minutes, tossing once halfway.
2. In a small saucepan over medium heat, whisk soy sauce, mirin, sugar, ginger, and minced garlic until sugar dissolves completely.
3. Simmer the sauce for 5–7 minutes until it thickens to a syrupy consistency that coats the back of a spoon; remove from heat.
4. Divide ground beef into 8 equal portions and shape into 1/2-inch-thick patties, slightly wider than the buns to account for shrinkage.
5. Heat neutral oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Cook patties for 3–4 minutes per side until a crust forms and internal temperature reaches 160°F on an instant-read thermometer.
7. Brush each patty generously with the teriyaki glaze during the last minute of cooking, allowing it to caramelize slightly.
8. Toast slider buns in the same skillet for 30–60 seconds until golden and warm.
9. Drain pickled cucumbers and pat dry with paper towels to remove excess moisture.
10. Assemble sliders by placing a glazed patty on each bun bottom, topping with pickled cucumbers and a sprinkle of toasted sesame seeds.
Perfectly balanced, these sliders offer a juicy, umami-rich beef patty contrasted by the crisp, tangy cucumbers. The sticky teriyaki glaze adds a glossy sweetness that soaks into the soft buns. Serve them immediately with extra pickles on the side for a refreshing bite.
Teriyaki Beef and Mushroom Stir-Fry
Lately, I’ve been craving something savory and quick that doesn’t compromise on flavor. This teriyaki beef and mushroom stir-fry delivers exactly that, with a glossy sauce and tender textures ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced against the grain
– 1 lb mixed wild mushrooms (such as shiitake, oyster, and cremini), stems removed and caps sliced
– 2 tbsp avocado oil, divided
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 1/2 cup low-sodium soy sauce
– 1/4 cup mirin
– 2 tbsp light brown sugar
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 2 tsp cornstarch mixed with 2 tbsp cold water
– 4 scallions, thinly sliced on the bias
– 1 tbsp toasted white sesame seeds
Instructions
1. Pat the thinly sliced flank steak completely dry with paper towels to ensure proper searing.
2. In a small saucepan over medium heat, combine the low-sodium soy sauce, mirin, light brown sugar, and rice vinegar, whisking until the sugar dissolves completely, about 3 minutes.
3. Whisk the cornstarch slurry into the saucepan and simmer until the sauce thickens to a glossy, coating consistency, about 2 minutes; remove from heat and stir in the toasted sesame oil.
4. Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat until it shimmers, about 90 seconds.
5. Add the sliced flank steak in a single layer, searing undisturbed for 1 minute to develop a crust, then stir-fry until no longer pink, about 2 more minutes; transfer to a clean plate.
6. Add the remaining 1 tablespoon of avocado oil to the wok, then add the sliced wild mushrooms, cooking without stirring for 2 minutes to caramelize.
7. Add the minced garlic and grated ginger to the mushrooms, stir-frying until fragrant, about 30 seconds.
8. Return the seared beef and any accumulated juices to the wok, then pour the prepared teriyaki sauce over everything.
9. Toss continuously until the beef and mushrooms are evenly coated and heated through, about 1 minute.
10. Fold in the sliced scallions and toasted white sesame seeds, then immediately remove from heat to preserve their freshness.
Seared beef yields a tender bite while the mushrooms soak up the glossy, umami-rich sauce. Serve it over steamed jasmine rice or crisp lettuce cups for a textural contrast that highlights the savory-sweet balance.
Teriyaki Beef Sushi Rolls
Just when you think sushi can’t get better, teriyaki beef rolls prove otherwise. Juicy steak meets sticky rice for a handheld upgrade. Skip the takeout—this homemade version delivers more flavor and less fuss.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 2 cups sushi rice, rinsed until water runs clear
– 4 nori sheets
– ¼ cup low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp granulated sugar
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
– 1 tbsp neutral oil (such as grapeseed)
– 1 avocado, thinly sliced
– ½ English cucumber, julienned
– 1 tbsp toasted sesame seeds
– Wasabi paste, for serving
– Pickled ginger, for serving
Instructions
1. Combine soy sauce, mirin, sugar, ginger, and garlic in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened, then remove from heat.
2. Pat steak slices dry with paper towels to ensure proper searing.
3. Heat oil in a skillet over high heat until shimmering. Sear steak for 90 seconds per side until browned but medium-rare.
4. Transfer steak to the teriyaki sauce, tossing to coat evenly. Let rest for 5 minutes to absorb flavors.
5. Cook sushi rice according to package directions. Spread ½ cup warm rice evenly over each nori sheet, leaving a 1-inch border at the top.
6. Arrange beef, avocado, and cucumber horizontally across the rice’s center.
7. Roll tightly using a bamboo mat, moistening the nori border with water to seal.
8. Slice each roll into 8 pieces with a sharp, wet knife to prevent sticking.
9. Garnish with sesame seeds and serve immediately with wasabi and pickled ginger.
Rich, savory beef contrasts with cool cucumber and creamy avocado in every bite. The teriyaki glaze caramelizes slightly against the rice, adding a subtle sweetness. For a dramatic presentation, drizzle extra sauce in zigzags across the plated rolls.
Teriyaki Beef Fried Rice
Zesty and satisfying, this teriyaki beef fried rice transforms leftover rice into a savory meal. Thinly sliced flank steak marinates in a homemade teriyaki glaze, then gets seared and tossed with vegetables and rice. It’s a quick, flavorful dinner that beats takeout every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 3 cups cold, day-old jasmine rice
– 2 large pasture-raised eggs, lightly beaten
– ½ cup low-sodium soy sauce
– ¼ cup mirin
– 2 tbsp granulated sugar
– 1 tbsp fresh ginger, finely grated
– 2 garlic cloves, minced
– 1 cup frozen peas and carrots, thawed
– 4 green onions, thinly sliced, whites and greens separated
– 2 tbsp avocado oil, divided
– 1 tbsp toasted sesame oil
– Kosher salt, to season
Instructions
1. In a small saucepan over medium heat, combine soy sauce, mirin, sugar, ginger, and garlic; simmer for 5 minutes until slightly thickened to make the teriyaki glaze, then set aside.
2. Pat the sliced flank steak dry with paper towels and season lightly with kosher salt.
3. Heat 1 tbsp avocado oil in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add the steak in a single layer and sear for 2 minutes without stirring to develop a caramelized crust.
5. Flip the steak and cook for 1 more minute until just cooked through, then transfer to a plate.
6. Reduce heat to medium and add the remaining 1 tbsp avocado oil to the wok.
7. Pour in the beaten eggs and scramble for 30 seconds until softly set, then push to the side.
8. Add the rice, breaking up any clumps with a spatula, and stir-fry for 3 minutes until heated through and slightly crispy.
9. Incorporate the thawed peas and carrots and the white parts of the green onions, cooking for 2 minutes until vegetables are tender.
10. Return the seared steak to the wok and pour the prepared teriyaki glaze over everything.
11. Toss vigorously for 1 minute to coat evenly and heat through.
12. Drizzle with toasted sesame oil and garnish with the green onion tops before serving.
This dish delivers a perfect balance of tender, glazed beef and slightly chewy, savory rice with crisp vegetable accents. The toasted sesame oil adds a nutty finish that enhances the umami-rich teriyaki. Try topping it with a fried egg or serving alongside quick-pickled cucumbers for extra texture and brightness.
Teriyaki Beef Stuffed Bell Peppers
Perfect for a weeknight dinner, these Teriyaki Beef Stuffed Bell Peppers combine savory ground beef with a sweet-savory glaze. They bake up tender with a satisfying, hearty filling. Prepare them ahead for an easy, flavorful meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 1 lb ground beef (85% lean)
– 1 cup cooked white rice
– 1/2 cup low-sodium soy sauce
– 1/4 cup mirin
– 2 tbsp granulated sugar
– 1 tbsp fresh ginger, finely grated
– 2 garlic cloves, minced
– 1 tbsp neutral oil (such as avocado oil)
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Preheat your oven to 375°F (190°C).
2. Arrange the bell pepper halves cut-side up in a 9×13-inch baking dish.
3. Heat the neutral oil in a large skillet over medium-high heat until shimmering.
4. Add the ground beef to the skillet, breaking it apart with a spatula.
5. Cook the beef for 5-7 minutes, until no pink remains and it begins to brown.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Add the low-sodium soy sauce, mirin, and granulated sugar to the skillet.
8. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 3-4 minutes until the sauce slightly thickens. Tip: For a richer teriyaki glaze, let it reduce by one-third.
9. Remove the skillet from heat and fold in the cooked white rice until fully combined.
10. Evenly divide the beef and rice mixture among the bell pepper halves, packing it gently. Tip: Overfilling can cause spillage; leave a 1/4-inch border at the top.
11. Pour 1/4 cup of water into the bottom of the baking dish around the peppers.
12. Cover the dish tightly with aluminum foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the edges are lightly charred. Tip: For extra caramelization, broil for 2-3 minutes at the end, watching closely.
14. Garnish the stuffed peppers with sliced green onions and toasted sesame seeds before serving.
Mouthwatering and tender, the peppers soften into a sweet vessel for the savory, glazed beef filling. The teriyaki sauce caramelizes slightly in the oven, creating a sticky, flavorful coating. Serve them over a bed of steamed jasmine rice or with a crisp Asian slaw for added texture.
Teriyaki Beef and Vegetable Kebabs
Kebabs make weeknight cooking effortless while delivering restaurant-quality flavor. Teriyaki beef and vegetable kebabs combine sweet-savory glaze with tender meat and crisp produce for a balanced meal. This recipe maximizes flavor with minimal hands-on time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds sirloin steak, cut into 1-inch cubes
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow onion, cut into 1-inch wedges
– 8 ounces cremini mushrooms, stems trimmed
– 1/2 cup low-sodium soy sauce
– 1/4 cup mirin
– 2 tablespoons honey
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon neutral oil (such as avocado oil)
– 1 teaspoon toasted sesame seeds
– 1 scallion, thinly sliced
Instructions
1. Whisk together 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tablespoons honey, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves in a medium bowl until honey dissolves completely.
2. Place 1.5 pounds cubed sirloin steak in a large resealable bag and pour half the marinade over it, reserving the remaining half separately. Seal the bag, removing excess air, and refrigerate for 15 minutes—marinating longer than 30 minutes can make the meat mushy due to the soy sauce’s salt content.
3. Preheat a grill or grill pan to medium-high heat (400°F).
4. Thread marinated steak cubes, 1-inch red bell pepper pieces, 1-inch yellow onion wedges, and whole cremini mushrooms alternately onto metal or soaked wooden skewers, leaving small gaps between items for even cooking.
5. Brush skewers lightly with 1 tablespoon neutral oil to prevent sticking.
6. Grill skewers for 8-10 minutes, turning every 2 minutes, until steak reaches 135°F internally for medium-rare and vegetables develop visible char marks.
7. While skewers cook, simmer the reserved marinade in a small saucepan over medium heat for 5 minutes until slightly thickened, then remove from heat—boiling ensures safety by eliminating raw ginger and garlic bacteria.
8. Transfer cooked skewers to a platter and brush generously with the reduced teriyaki glaze.
9. Garnish with 1 teaspoon toasted sesame seeds and thinly sliced scallion.
Glazed skewers emerge with caramelized edges and juicy interiors, the teriyaki forming a sticky-sweet crust that contrasts with crisp-tender vegetables. Serve over steamed jasmine rice to catch extra sauce, or pair with a crisp cucumber salad for freshness. The mushrooms absorb the marinade beautifully, becoming savory pockets that burst with umami richness.
Teriyaki Beef Ramen
Savor a fusion of Japanese teriyaki and comforting ramen in this quick weeknight dish. This version combines tender beef with savory-sweet sauce and chewy noodles for a satisfying meal in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz flank steak, thinly sliced against the grain
– 2 (3 oz) packs instant ramen noodles, seasoning packets discarded
– 1/4 cup low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp granulated sugar
– 1 tsp freshly grated ginger
– 1 tsp toasted sesame oil
– 1 tbsp neutral oil (such as avocado oil)
– 2 soft-boiled eggs, halved
– 1 scallion, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Whisk together 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp granulated sugar, 1 tsp freshly grated ginger, and 1 tsp toasted sesame oil in a small bowl to create the teriyaki sauce.
2. Heat 1 tbsp neutral oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add 8 oz thinly sliced flank steak in a single layer and sear undisturbed for 90 seconds to develop a caramelized crust.
4. Flip the steak slices and cook for an additional 60 seconds until browned but still slightly pink inside.
5. Pour the prepared teriyaki sauce over the beef and reduce heat to medium-low.
6. Simmer the mixture for 3-4 minutes until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon.
7. While the sauce reduces, bring 4 cups of water to a rolling boil in a separate pot.
8. Add 2 packs of instant ramen noodles (discarding seasoning packets) and cook for exactly 3 minutes until al dente, stirring occasionally to prevent sticking.
9. Drain the noodles thoroughly and divide between two bowls.
10. Top the noodles evenly with the teriyaki beef and sauce.
11. Garnish each bowl with 1 halved soft-boiled egg, sliced scallion, and a sprinkle of toasted sesame seeds.
Velvety teriyaki sauce clings to each noodle strand, while the seared beef offers a satisfying chew against the tender eggs. For a textural contrast, add crispy fried shallots or serve with quick-pickled vegetables on the side.
Teriyaki Beef Banh Mi Sandwich
Packing the vibrant flavors of Vietnam into handheld form, this Teriyaki Beef Banh Mi Sandwich delivers sweet-savory satisfaction. Marinated beef meets crisp pickles and fresh herbs in a crusty baguette for a fusion lunch or dinner. It’s a customizable feast ready in under an hour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 1/2 cup teriyaki sauce
– 2 tbsp grapeseed oil
– 1/4 cup rice vinegar
– 1 tbsp granulated sugar
– 1 cup julienned daikon radish
– 1 cup julienned carrots
– 2 French baguettes, each cut into 12-inch lengths and split horizontally
– 1/4 cup mayonnaise
– 1/4 cup fresh cilantro leaves
– 1/4 cup fresh mint leaves
– 2 jalapeños, thinly sliced
Instructions
1. Combine the thinly sliced flank steak and 1/2 cup teriyaki sauce in a bowl; marinate at room temperature for 15 minutes.
2. Whisk 1/4 cup rice vinegar and 1 tbsp granulated sugar in a separate bowl until the sugar dissolves.
3. Add 1 cup julienned daikon radish and 1 cup julienned carrots to the vinegar mixture, tossing to coat; set aside to quick-pickle.
4. Heat 2 tbsp grapeseed oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the marinated beef in a single layer, searing for 2-3 minutes per side until caramelized and cooked to medium-rare (130°F internal temperature).
6. Remove the beef from the skillet and let it rest for 5 minutes to allow juices to redistribute.
7. Spread 1/4 cup mayonnaise evenly on the cut sides of the 2 split French baguettes.
8. Layer the rested beef onto the bottom halves of the baguettes.
9. Drain the pickled daikon and carrots, then arrange them over the beef.
10. Top with 1/4 cup fresh cilantro leaves, 1/4 cup fresh mint leaves, and 2 thinly sliced jalapeños.
11. Close the sandwiches with the top halves of the baguettes and press gently.
12. Cut each sandwich in half diagonally for serving.
Layers of tender, caramelized beef contrast with the tangy crunch of quick-pickled vegetables, all nestled in a crisp baguette. The fresh herbs and spicy jalapeños add brightness and heat, making each bite complex. For a creative twist, serve it open-faced or with a side of extra teriyaki sauce for dipping.
Teriyaki Beef Dumplings
Elevate your appetizer game with these savory Teriyaki Beef Dumplings. They combine umami-rich flavors in a crispy wrapper, perfect for holiday gatherings or weeknight dinners. Expect a satisfying crunch with every bite.
Serving: 24 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 2 tbsp soy sauce
– 1 tbsp mirin
– 1 tbsp rice vinegar
– 1 tsp freshly grated ginger
– 2 cloves garlic, minced
– 2 green onions, finely chopped
– 24 round dumpling wrappers
– 2 tbsp vegetable oil
– ½ cup water
Instructions
1. In a mixing bowl, combine ground beef, soy sauce, mirin, rice vinegar, grated ginger, minced garlic, and chopped green onions.
2. Mix the filling with your hands until just combined, being careful not to overwork the meat to maintain a tender texture.
3. Place 1 tablespoon of filling in the center of each dumpling wrapper.
4. Moisten the edges of the wrapper with water using your fingertip.
5. Fold the wrapper in half and pleat the edges firmly to seal, ensuring no air pockets remain to prevent bursting during cooking.
6. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
7. Arrange dumplings in the skillet in a single layer, leaving space between them.
8. Cook for 3-4 minutes until bottoms are golden brown and crispy.
9. Carefully pour ½ cup water into the skillet and immediately cover with a tight-fitting lid.
10. Reduce heat to medium and steam for 8-10 minutes until wrappers become translucent and filling is cooked through.
11. Remove lid and cook for an additional 2-3 minutes to evaporate any remaining liquid and re-crisp the bottoms.
12. Transfer dumplings to a serving plate using a slotted spatula.
Fresh from the skillet, these dumplings offer a delightful contrast of crispy bottoms and tender, juicy interiors. The teriyaki glaze caramelizes beautifully during cooking, creating a sweet-savory balance that pairs wonderfully with a simple dipping sauce of soy sauce and chili oil. For a creative presentation, serve them on a bed of shredded cabbage with a sprinkle of toasted sesame seeds.
Teriyaki Beef Udon Noodles
Zesty and savory, this teriyaki beef udon delivers restaurant-quality flavor in under 30 minutes. Thinly sliced flank steak sears quickly, while the thick udon noodles soak up the glossy, umami-rich sauce. It’s a satisfying one-pan meal that balances sweet, salty, and savory notes perfectly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 12 oz fresh udon noodles
– 2 tbsp avocado oil
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, finely grated
– ½ cup low-sodium soy sauce
– ¼ cup mirin
– 2 tbsp light brown sugar
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 4 scallions, thinly sliced
– 1 tbsp toasted white sesame seeds
Instructions
1. Combine ½ cup low-sodium soy sauce, ¼ cup mirin, 2 tbsp light brown sugar, and 1 tbsp rice vinegar in a small bowl; whisk until sugar dissolves completely.
2. Heat 1 tbsp avocado oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add 1 lb thinly sliced flank steak in a single layer; sear undisturbed for 90 seconds to develop a caramelized crust.
4. Flip steak slices and cook for 60 seconds more until browned but still slightly pink inside; transfer to a plate.
5. Reduce heat to medium and add remaining 1 tbsp avocado oil to the skillet.
6. Sauté 4 minced garlic cloves and 1 tbsp grated ginger for 45 seconds until fragrant but not browned.
7. Pour in the prepared teriyaki sauce mixture; simmer for 3–4 minutes until slightly thickened and glossy.
8. Add 12 oz fresh udon noodles to the skillet, tossing constantly for 2 minutes to coat evenly and heat through.
9. Return the seared beef and any accumulated juices to the skillet, stirring gently to combine.
10. Remove from heat and stir in 1 tsp toasted sesame oil and half of the sliced scallions.
11. Divide among bowls and garnish with remaining scallions and 1 tbsp toasted white sesame seeds.
Hearty udon noodles provide a chewy contrast to the tender, glazed beef, while the reduced teriyaki sauce clings to every strand. For a vibrant twist, top with quick-pickled radishes or serve alongside a crisp cucumber salad to cut through the richness.
Teriyaki Beef Pizza with Scallions
Fusing Japanese teriyaki with classic pizza creates an umami-packed hybrid. Thinly sliced flank steak marinates in a sweet-savory glaze, then tops a crisp crust with melty mozzarella. Fresh scallions add a sharp, aromatic finish.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 1/4 cup low-sodium soy sauce
– 2 tbsp mirin
– 2 tbsp granulated sugar
– 1 tsp freshly grated ginger
– 1 large garlic clove, minced
– 1 lb pizza dough, at room temperature
– 1 cup whole-milk mozzarella, shredded
– 2 tbsp extra-virgin olive oil
– 4 scallions, thinly sliced
Instructions
1. Combine soy sauce, mirin, sugar, ginger, and minced garlic in a bowl; whisk until sugar dissolves completely.
2. Add sliced flank steak to the marinade, ensuring each piece is coated; let rest at room temperature for 15 minutes to tenderize.
3. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes to ensure even heat distribution.
4. On a lightly floured surface, stretch pizza dough into a 12-inch round; brush the surface with extra-virgin olive oil to prevent sogginess.
5. Arrange marinated steak slices in a single layer over the dough, reserving excess marinade for later use.
6. Sprinkle shredded mozzarella evenly over the steak, leaving a 1/2-inch border for a crisp crust edge.
7. Transfer pizza to the preheated stone or sheet; bake for 12-14 minutes until the crust is golden-brown and cheese bubbles.
8. While baking, simmer reserved marinade in a small saucepan over medium heat for 5 minutes until thickened into a glaze.
9. Remove pizza from oven; immediately drizzle with reduced teriyaki glaze and top with thinly sliced scallions.
10. Let rest for 3 minutes before slicing to allow juices to redistribute, ensuring clean cuts.
Outcomes include a crackly crust supporting tender, glazed beef with gooey cheese pockets. The scallions provide a fresh contrast to the rich umami notes. Serve immediately with a side of pickled ginger for added brightness.
Teriyaki Beef Bibimbap
Vividly blending Korean tradition with Japanese flair, this teriyaki beef bibimbap delivers bold umami in a single bowl. Marinated sirloin meets crisp vegetables over warm rice, finished with a fried egg for creamy richness. It’s a customizable weeknight favorite that comes together faster than takeout.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb sirloin steak, thinly sliced against the grain
– 1 cup short-grain white rice, rinsed until water runs clear
– 4 pasture-raised eggs
– 2 tbsp clarified butter
– 1 tbsp toasted sesame oil
– 1 cup julienned carrots
– 1 cup thinly sliced shiitake mushrooms
– 2 cups fresh spinach leaves
– ¼ cup low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp grated fresh ginger
– 2 tsp minced garlic
– 1 tbsp granulated sugar
– 1 tsp cornstarch mixed with 1 tbsp water
– 2 tbsp vegetable oil, divided
– Kosher salt to season
– Thinly sliced scallions and toasted sesame seeds for garnish
Instructions
1. Combine soy sauce, mirin, ginger, garlic, and sugar in a bowl to create the teriyaki marinade.
2. Place sliced sirloin in a separate bowl, pour half the marinade over it, and let marinate for 15 minutes at room temperature.
3. Cook rinsed rice according to package instructions until tender, about 18 minutes, then fluff with a fork and keep warm.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add marinated beef in a single layer and sear for 2 minutes per side until browned but still slightly pink inside.
6. Transfer beef to a plate, then pour remaining marinade into the skillet and bring to a simmer.
7. Stir in cornstarch slurry and cook for 1 minute until the sauce thickens to a glossy consistency.
8. Return beef to the skillet, toss to coat in the thickened teriyaki glaze, and remove from heat.
9. Wipe the skillet clean, add 1 tbsp clarified butter, and melt over medium heat.
10. Crack eggs into the skillet and fry for 3 minutes until whites are set but yolks remain runny.
11. Remove eggs and set aside, then add remaining 1 tbsp vegetable oil to the skillet.
12. Sauté carrots and shiitake mushrooms for 4 minutes until slightly softened but still crisp.
13. Add spinach and cook for 1 minute until just wilted, then season lightly with kosher salt.
14. Divide warm rice among four bowls, arranging beef, vegetables, and a fried egg on top in separate sections.
15. Drizzle each bowl with toasted sesame oil and garnish with scallions and sesame seeds.
Hearty textures contrast beautifully here—the tender beef glazed in sticky-sweet teriyaki against the crunch of fresh vegetables. For a dramatic presentation, serve the components separately and let diners mix their own bowls at the table, cracking the runny egg yolk into the hot rice to create a rich, creamy sauce.
Summary
Ultimately, this collection of 20 delicious teriyaki beef recipes offers something for every home cook and occasion. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other cooks discover these tasty ideas.
