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Beef Teriyaki Rice Recipe

Japanese · Main course · 30 min total

A quick and savory Japanese-inspired dish featuring tender beef strips glazed in a sweet and salty teriyaki sauce, served over steamed rice.

Ingredients

• 1 lb beef sirloin or ribeye, thinly sliced against the grain
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons brown sugar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 4 cups cooked white rice (short-grain preferred)
• 1 tablespoon toasted sesame seeds
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce.
2. Heat vegetable oil in a large skillet or wok over high heat. Add beef slices in a single layer (work in batches if needed) and sear for 1-2 minutes per side until browned but not fully cooked.
3. Pour the teriyaki sauce over the beef and bring to a boil. Reduce heat to medium and simmer for 2-3 minutes.
4. Stir the cornstarch slurry and add to the skillet. Cook, stirring, until the sauce thickens and coats the beef, about 1 minute.
5. Serve the beef and sauce over steamed rice. Garnish with sesame seeds and green onions.

Tips

• For best results, freeze the beef for 20 minutes before slicing to get thin, even strips.
• Substitute chicken or tofu for beef if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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