Beef Teriyaki is an amazing Asian style dish that would pair so well with sticky rice! If you enjoy ordering take-out from the local Chinese restaurant you’ve likely seen it on the menu. While you may not have ever ordered it, you can rest assured that it’s delicious!

Teriyaki Steak

There are many different teriyaki steak recipes out there. Each one of them offers different flavor profiles and cooking methods to suit your needs. This beef teriyaki recipe is great because it can have a hot and delicious meal on your plate in minutes. 

Not only does that keep you out of the restaurants (and away from their high prices) but you can also enjoy as large of a serving as you want! The recipe below is meant for 1.5 pounds of flank steak, but it can easily handle up to  2 pounds of meat if you’re wanting to bulk up the dinner and get larger sized servings out of it.

Teriyaki Steak

You can doctor up the ingredients to include your favorite teriyaki steak marinade or follow along and create the one I’m sharing (because it’s really good!) I highly recommend adding a side of my teriyaki veggies and a side of white rice to your plate to complete the meal. Not a fan of beef? Check out my amazing Teriyaki Chicken Recipe!

Beef Teriyaki Recipe

What’s in Beef Teriyaki?

  • 1 1/2 lbs Flank Steak
  • 1 Cup Water
  • 1/4 Cup Soy Sauce
  • 4 Tbs Brown Sugar
  • 1 Tb Honey
  • 1/2 tsp Ginger
  • 1 tsp Crushed Garlic
  • Slurry:
  • 2-3 Tbs Water
  • 2 Tbs CornStarch 
Beef Teriyaki Recipe

How to make Beef Teriyaki?

  • Pour 1 cup of water, ¼ cup of soy sauce, 4 tablespoons of brown sugar, 1 tablespoon of honey, ginger, and garlic into your pressure cooker and stir to combine.
  • Slice your flank steak thin, making rounds.
  • Take each round and then unroll them and slice into 4 or 5 bite-sized pieces.
  • Add salt and pepper to the steak pieces and toss to combine.
  • Add your steak pieces to the pressure cooker.
  • Set your pressure cooker to manual pressure cook high for 7 minutes with a 3-minute natural release.
  • Mix 2-3 tablespoons of water with 2 tablespoons of cornstarch to make a slurry and add the slurry to the pressure cooker, stirring to combine.
  • If needed, turn the pressure cooker to saute and continue cooking and stirring for 2-3 minutes until the liquid has reduced and thickened.

What does Teriyaki Taste Like?

Unlike soy sauce which is saltier in flavor, teriyaki is meant to have a sweeter tone. It’s a great thick sauce that pairs great with many different types of meat including chicken, beef and pork.

Beef Teriyaki Recipe

Can I substitute Teriyaki Sauce for Soy Sauce?

Making a straight switch of one for the other without making any additional changes to the recipe will have your tastebuds regretting your decision. The two sauces are worldly different and are you plan on using so sauce instead of teriyaki sauce in a recipe, you will need to increase the sweetness elsewhere to counter the high level of salt.

Is Teriyaki Sauce Spicy?

While you could add red pepper flakes or another ingredient to the teriyaki sauce to give it a kick, teriyaki sauce is generally a sweet sauce without any additional heat. 

Teriyaki Steak

What can I serve with Teriyaki Steak?

Teriyaki steak pairs well with a lot of different Asian dinner dishes including rice, steamed veggies, or even chow mein.

If you want to enjoy the leftovers the next day as a new dish, heat it up on the stovetop with your favorite stir fry vegetables and you can enjoy night two of Asian inspired meals.

Can I freeze Teriyaki Steak? 

Freezing any uneaten (but cooked) teriyaki steak can be a great way to meal prep a future meal. Just thaw it out and warm it up on the stovetop until it’s reached proper temp and enjoy!

Beef Teriyaki

Can I cook Rice at the same time using the Pot in Pot method? 

YES! Place a large trivet over liquid and steak and place the smaller pot on the trivet. Add 2 Cups Rice with 2 1/2 Cup Water to the smaller pot. The good news is that this doesn’t change the cooking time! 

How long will Beef Teriyaki Recipe last? 

If storing it in your fridge, you can expect that your beef teriyaki lasts up to 4 days in an air-tight container. But you’ll probably eat it all by that point and have nothing to worry about!

Teriyaki Steak

Fun Fact

I personally freeze leftover Teriyaki Sauce in ice cube trays. Then when I want to flavor up some veggies, I pull a frozen cube out of the freezer and into the pan with veggies or anything else I’m cooking up! YUM!

When given a choice, my picky eater chooses Beef Teriyaki over Chicken Teriyaki but he is always down for a simple Teriyaki Rice bowl whenever possible. The homemade sauce, is really good.

Beef Teriyaki

More Fabulous Recipes using Steak

Favorite Asian Style Recipes

Beef Teriyaki
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Beef Teriyaki

Beef Teriyaki is an amazing Asian style dish that would pair so well with sticky rice! If you enjoy ordering take-out from the local Chinese restaurant you’ve likely seen it on the menu. While you may not have ever ordered it, you can rest assured that it’s delicious!Beef Teriyaki is an amazing Asian style dish that would pair so well with sticky rice! If you enjoy ordering take-out from the local Chinese restaurant you’ve likely seen it on the menu. While you may not have ever ordered it, you can rest assured that it’s delicious!
Prep Time10 mins
Cook Time7 mins
Course: Main Dish
Cuisine: Japanese
Keyword: Beef Teriyaki
Servings: 4 People
Calories: 322kcal

Ingredients

  • 1 1/2 lbs Flank Steak
  • 1/4 Cup Soy Sauce
  • 4 Tbs Brown Sugar
  • 1 Tbs Honey
  • 1/2 tsp Ginger
  • 1 Tbs Garlic
  • 3 Tbs Water
  • 2 Tbs Corn Starch

Instructions

  • Pour 1 cup of water, ¼ cup of soy sauce, 4 tablespoons of brown sugar, 1 tablespoon of honey, ginger, and garlic into your pressure cooker and stir to combine.
  • Slice your flank steak thin, making rounds.
  • Take each round and then unroll them and slice into 4 or 5 bite-sized pieces.
  • Add salt and pepper to the steak pieces and toss to combine.
  • Add your steak pieces to the pressure cooker and stir
  • Set your pressure cooker to manual pressure cook high for 7 minutes with a 3-minute natural release.
  • Mix 2-3 tablespoons of water with 2 tablespoons of cornstarch to make a slurry.
  • Add the slurry to the pressure cooker, stirring to combine.
  • If needed, turn the pressure cooker to saute and continue cooking and stirring for 2-3 minutes until the liquid has reduced and thickened.
  • Serve with Rice, Vegetables or Noodles

Nutrition

Calories: 322kcal | Carbohydrates: 21g | Protein: 38g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 905mg | Potassium: 627mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 52mg | Iron: 3mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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