Easy Beef Teriyaki Recipe

Easy beef teriyaki with simple ingredients but BIG flavor. One of your favorite Chinese take-outs made in the comfort of home. Once you see how easy it is to make, you’ll never want to order carry out again. Naturally dairy, egg, fish, shellfish, peanut and tree nut free, with easy sesame and soy switches too. In other words–very allergy friendly!

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WHY THIS BEEF TERIYAKI ROCKS

Many beef teriyaki’s are loaded with too much sugar. They taste like candied meat and don’t have enough savory components. Mine strikes a wonderful balance with notes of sweetness, yet aromatic flavors like ginger, garlic and toasted sesame. Many recipes also just use a neutral oil, but I use sesame oil, which is more authentic and gives a unique flavor to the dish.

This is easy, yet it looks restaurant worthy. Your guests will swear you’ve just come from the local Chinese restaurant around the corner. Now that you see how easy it is to make, you’ll probably never order out again.

The other bright side for those with food allergies or food intolerances is that this is very allergy friendly. You can still get your favorite menu item, without having to worry about cross contamination as most Asian restaurants use cashews and other nuts in their dishes. The only allergens in my recipe are soy and sesame, and they’re easy to swap out. This dish is naturally free of: dairy, egg, fish, shellfish, peanut and tree nuts making it more accessible for you or your guests.

WHAT KIND OF SOY SAUCE TO USE?

We make this beef teriyaki gluten-free. The only gluten containing ingredients is the soy sauce, so we have used Kikkoman Gluten-Free Soy Sauce, or San J Tamari Soy Sauce interchangeably and like them both! I honestly cannot tell a difference between wheat filled soy sauce, and gluten-free, as they taste identical, so don’t worry about it tasting “weird” if you sub in gluten-free. It truly doesn’t make a difference.

If you can’t have soy, use coconut aminos.

If you don’t need it to be gluten-free, use whatever soy sauce you prefer.

WHAT IF I CAN’T HAVE SESAME?

Sesame is now considered the 9th top allergen. I use sesame in two places: the sesame oil and sesame seeds as a garnish. While I do love the taste the sesame oil imparts, it doesn’t make or break the recipe. Simply use another oil like avocado, or grapeseed or canola.

Simply omit the sesame seeds as garnish. They don’t add anything for flavor really, just a little crunch, and this beef is so dang wonderful it will still be great without it! No worries!

WHY DO YOU USE CORNSTARCH? CAN I USE ANOTHER STARCH?

I use cornstarch in two different places in this recipe: once to coat the beef strips before cooking it. You do this to help the meat retain moisture and give it a nice coating. Be sure to shake off the excess cornstarch before cooking.

The second is in the sauce to thicken it. (Think cornstarch slurry, but I don’t bother to put it in at the end, I add it directly to the sauce.)

I have not personally recipe tested with anything else, as we can have corn, but would assume that another starch could work in its place like tapioca. If you try it, please let me know in the comments below to help future readers who have the same issue.

WHAT TYPE OF BEEF SHOULD I USE?

Flank or skirt steak is the typical cut of beef used in this recipe. However, I’ve had it where my butcher was out and I just grabbed the thinnest steak I could find, which was sirloin. The real key is the thinness and cutting against the grain. I’m not picky.

If the steak cuts are too expensive, or you’re just not wanting to deal with the cutting, I have seen others use beef mine (or ground hamburger) instead. Recipe Tin Eats does this and likes how simple it makes it. You do you!

HOW SHOULD I CUT THE TERIYAKI BEEF?

Find the long white veins of fat running through the meat. You want to cut OPPOSITE of that, or against the grain. You do this to break up the fat. So, I lay mine down with the fat running horizontal. Then, I cut up and down (vertical). This will help the meat not be so chewy just like how tender my gluten-free meatball recipe is. You also want to cut the strips very thin. This also helps them not be so chewy and helps them cook fast.

WHAT TYPE OF GINGER SHOULD I USE?

I personally don’t like to buy fresh ginger because I find it a pain to peel and it’s so fibrous that it makes it difficult to chop it finely enough that it doesn’t become these powerful chunks to bite into. S0–my favorite find was discovering ginger PASTSE in my produce section. It’s this lovely, silky, totally processed down, fresh ginger that still gives that super punchy flavor, all without the hassle. I also like it because it lasts awhile, so that you can use it for another other ginger recipe like my Dairy Free Crock Pot Chicken Tikka Masala.

INGREDIENTS NEEDED FOR BEEF TERIYAKI

For the teriyaki sauce:

• 1/2 cup soy sauce (gluten-free if needed)
• 1/3 cup brown sugar
• 1/4 cup water
• 1 TBSP cornstarch
• 1/2 tsp pepper

For the beef:

• 1 pound flank or skirt steak, cut across the grain, into strips
• 1/4 cup cornstarch
• 2-3 TBSP neutral oil of choice

Additional:

• 1 TBSP toasted sesame seed oil
• 4 garlic cloves/2 tsp jarred, minced garlic
• 1/2 TBSP ginger paste

Optional:

• 12 oz frozen bag of broccoli florets, steamed
• Rice for serving
• Sesame seeds for garnish
• Sliced green onions for garnish

WHY DO I CALL FOR TWO OILS?

I use just a basic oil for cooking the meat in. I don’t like to waste my sesame oil on a bigger project like this. I use a neutral, large bottle oil to get this job done–which is cooking the meat without it sticking too much.

Then, for cooking the sauce, I use the sesame oil for the flavor (and to help the garlic and ginger not stick). To me, sesame is more of a specialty/finishing oil. Use whichever brand you prefer.

TOOLS NEEDED FOR BEEF TERIYAKI

• Measuring cups and spoons
• Plastic zip top bag for mixing the beef with the cornstarch
• Cutting board and chef’s knife for cutting the meat and green onions (if using)
• Large non-stick skillet or wok (wok not mandatory)
• Heat proof spatula for stirring meat while it cooks (or tongs)
• Small bowl for mixing the sauce and whisk or fork for stirring it

DO I HAVE A VIDEO?

Yes, I do! It’s just always nice to see how to make a recipe start to finish. The video should auto populate, but if it doesn’t, it is embedded into the bottom of the recipe card. If all else fails, you can see it on my YouTube Channel.

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Easy Beef Teriyaki Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Easy beef teriyaki with simple ingredients but BIG flavor. One of your favorite Chinese take-outs made in the comfort of home. Once you see how easy it is to make, you'll never want to order carry out again. Naturally dairy, egg, fish, shellfish, peanut and tree nut free, with easy sesame and soy switches too. In other words--very allergy friendly!

Print

Ingredients

FOR THE TERIYAKI SAUCE:

• 1/2 cup soy sauce (gluten-free if needed)
• 1/3 cup brown sugar
• 1/4 cup water
• 1 TBSP cornstarch
• 1/2 tsp pepper

FOR THE BEEF:

• 1 pound flank or skirt steak, cut across the grain, into strips
• 1/4 cup cornstarch
• 2-3 TBSP neutral oil of choice

ADDITIONAL:

• 1 TBSP sesame oil
• 4 garlic cloves/2 tsp jarred, minced garlic
• 1/2 TBSP ginger paste

OPTIONAL:

• 12 oz frozen bag of broccoli florets, cooked
• Rice for serving
• Sesame seeds for garnish
• Green onions for garnish

Instructions

1. Lay the steak with the grain (fat strips) running horizontally. Take your knife and cut vertically (called cutting across the grain). This will make your meat more tender. Cut the steak into thin strips.
2. Place the thin strips into a large zip topped baggie along with the 1/4 cup cornstarch. Massage the bag to ensure the meat gets evenly coated. Place in the fridge for 10 minutes while you prep the rest of the meal.
3. In a small bowl, whisk together the sauce ingredients: soy sauce, brown sugar, water, cornstarch and pepper. Set aside.
4. In a large non-stick skillet (or wok) place your neutral oil and heat over medium high heat. Add your meat, being sure to shake off the excess cornstarch before adding it to the pan.
5. Cook on each side until both sides are browned (it should only take a few minutes with the high heat, how thin it is and the fact that it's fine if the middle isn't completely done. You don't want overdone beef, plus it will cook a little more when added to the hot sauce later on.)
6. Place the meat on a plate and set aside.
7. Wipe out the pan to remove any bits leftover and excess oil.
8. Add in the sesame oil. Heat over medium heat.
9. Add in your garlic and ginger and stir constantly for 1-2 minutes until they are fragrant, being careful not to burn.
10. Pour in your bowl of teriyaki sauce. Allow the mixture to come to a boil, it will start to thicken (thanks to the cornstarch).
11. Once it's thickened to your liking (1-2 minutes) add in your beef. Stir to coat.
12. Remove from the heat and serve. You can either serve with a side of broccoli, or directly stir the broccoli into the sauce as well. We like to serve this over white rice, with sesame seeds and green onions on top.
13. Leftovers store well in the fridge 2-3 days in an airtight container.

Notes

For a soy-free version, use coconut aminos. Sesame seeds may be omitted and the oil swapped to make this sesame free as well.

All FAQs are above the recipe card. Be sure to watch the video below too for best results.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Inspired by: Recipe critic, Simple Joy, and Meaningful Eats

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 732Total Fat: 45gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 67mgSodium: 1889mgCarbohydrates: 47gFiber: 5gSugar: 16gProtein: 35g

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Megan Lavin

Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!

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