The perfect beef teriyaki

The perfect beef teriyaki

Beef Teriyaki is a flavorful dish that you can have ready in about 30 minutes! Delicious beef and a quick teriyaki sauce all made in one pan that will rival any take-out dish.

This beef teriyaki is a homemade version of one of my favourite restaurant dishes. Every piece of beef is a little crispy and coated in a sweet and sticky teriyaki sauce! It’s delicious served over steamed rice for a quick weeknight dinner.

Beef Teriyaki with Rice – Serves 6

Ingredients

Sauce

  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1   cup water
  • 3 teaspoons minced garlic
  • 3 teaspoons minced ginger
  • 2 tablespoon honey
  • 2 teaspoons sesame oil
  • 2 tablespoons cornflour

Main

  • 800g thinly sliced beef
  • 100g sliced red/yellow capsicum
  • 100g broccoli florets
  • 100g sliced carrot
  • 100g sliced onion
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Garnish: sesame seeds, sliced green onion

Method

For the sauce

  1. Place soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium-high heat. Stir until sugar is dissolved, about 3 minutes.
  2. Turn up the heat to high and bring to boil.
  3. On the side, mix cornflour with 2 tablespoons of cold water until dissolved.
  4. Add the cornflour mixture into the sauce and boil for 1 minute or until sauce has thickened.
  5. Set sauce aside.

Putting it all together

  1. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Set the vegetables aside when they are crisp-tender.
  2. Heat the remaining oil in the pan over high heat. Place beef in the pan and season generously with salt and pepper. Cook for 2-3 minutes on each side or until just cooked through.
  3. Add the vegetables into the cooked beef. Pour the teriyaki sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
  4. Garnish with sesame seeds and sliced green onions if desired. 
  5. Served with steamed Jasmine rice.

We’d love to hear if you take up the challenge of cooking this recipe at home. If you’d like to find out more information about our service, you can book a tour or send us a message.


CEEC Chef Vivian, wearing a white chefs hat and black glasses
This recipe is by CEEC Chef, Vivian.

Check out our other posts