Today’s recipe Beef Teriyaki is actually more popular in the US and in other parts of the world than in Japan. Teriyaki is a cooking technique: “teri” means luster and “yaki” means cooking/grilling. For this type of cooking/preparation, fish and chicken are most commonly used in Japan but pork, hamburger steak, and meatballs are other ingredients that we use as well.
Beef Teriyaki with Homemade Teriyaki Sauce
For the homemade teriyaki sauce, we start off with a simple combination of soy sauce, sake, mirin, and sugar. To give it an extra zing, I also like to add in ginger juice to the mixture. Whisk them well in a bowl and bring it to a boil in a frying pan. As the sauce reduces, the sharpness of sake softens and the sugar caramelizes, bubbling into a lightly thickened sauce. Although it’s completely optional, I swirled in some corn starch slurry to create a thicker sauce this time. The beef steak is seared in a hot skillet or frying pan over the stovetop until slightly charred and glazed with the sweet-savory teriyaki sauce. Once it’s grilled to your desired doneness, remove the steaks to a plate and let rest to allow the succulent juices to distribute. We then slice the steak into thin pieces and serve it with a refreshing citrus salad and Japanese steamed rice. Hearty & satisfying, this Beef Teriyaki recipe makes you feel extra special than your standard weeknight fare, yet it’s quick enough to pull together any night of the week. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The post was originally published on Nov 3, 2011. The contents have been updated in July 2017.
