We may earn money or products from the companies mentioned in this post.
Beef teriyaki, how can you go wrong? This recipe is foolproof for the everyday beginner cook like myself.
Everybody goes for a chicken teriyaki recipe, but where’s my beef lovers at? When you cook for yourself, you get more options. And for me, that was swapping chicken for beef. Chicken is one of those things that a lot of people don’t know how to cook. They end up dry or raw. (I’d like to think I can cook chicken especially since I don’t dislike it anymore.) That’s why I like beef. You can’t ever go wrong with it.
Teriyaki sauce is one of those sauces you can buy storebought, but if you’re looking to cook with what you got in the pantry or just want to prove to yourself that you don’t need to rely on store-bought sauces, this is the recipe for you.
This isn’t a one-pot, one-pan kind of recipe, but that’s okay. You might add another pot to your dishes, but this extra step makes this recipe foolproof and means less pressure for you to do everything right. And honestly, it may be an extra dish, but it’s an easy cleanup (no elbow grease involved).
Before we get to the recipe, let me give you some beginner-friendly tips:
- Slice against the grain for tender meat. Read more for tips on butchering meat.
- Beef letting out juice? Your pan was either not hot enough or you overcrowded your pan enough that it lowered the temperature.
Now here’s how you do it:
First, you need to prepare the beef. Cut 1 pound of beef into bite-size pieces. Do all the hard work now for easy eating later.
Then in a bowl, make the sauce. You’ll need 1/4 cup soy sauce, 1 tablespoon honey, 1/4 cup sake, 1/4 cup mirin, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
But here’s the thing, don’t have mirin or sake? Skip it. You may need to add a little more sauce, but it isn’t as essential as soy sauce and sweetener.
Now I use honey for sweetener, but you can totally use sugar. I would use about 1/4 cup. I love sweet. If it’s too much for you, add less. You can start from 1/8 cup and go from there.
I’m too lazy to chop up garlic and onion, so I add the powdered version. Again, if you’re feeling energized, go for fresh.
The point is to make this easy, simple, quick, and foolproof.
After adding the sauce ingredients, mix well. Then in a pot, add the sauce and a mixture of 1 tablespoon cornstarch and 2 tablespoons water to quicken the process.
This is what makes it foolproof. By doing it separately, you slow down, but you get it right. That minimizes the stress of having to thicken the sauce without worrying about the beef.
Notice how I didn’t marinate it beforehand either? I didn’t need to. I just focused on getting the sauce right so that the flavor was there when I added it to the beef.
Try my beginner-friendly, foolproof beef teriyaki recipe and let me know what you think.
- 1 pound of beef chuck
- 1/4 cup soy sauce
- 1 tablespoons honey or 1/4 cup sugar or less depending on desired sweetness
- 1/4 cup sake
- 1/4 cup mirin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Cut beef chuck into bite-size pieces.
In a bowl, combine the rest of the ingredients which will make up the sauce. Mix well.
In a small pot over medium heat, add the sauce. When the sauce is warm and well-mixed, add the cornstarch mix. Stir for a minute until the sauce is thick. Set aside.
Heat a pan over medium-high heat and then add oil. When the oil is hot, add beef and cook until no longer pink.
Add sauce from earlier and mix well. Then serve with rice and/or other side dishes.
If only serving with rice, it serves about 2 people. Add vegetables it serves about 3 people.
SHARE THIS RECIPE!