Beef Teriyaki

Teriyaki is famous in Japan and the most common ones are tuna or salmon, the beef and chicken variants are more common on Western countries where they are tailored for. A very versatile sauce which can be used in different types of meat, wraps, burgers, stir fries and even pizza (wonder how does that taste like). This wonderful sweet sauce is usually made out of soy sauce, mirin and honey which are boiled to reduce and have that sticky texture.

You can use the same steak cut you are used to but instead of using your usual gravy try teriyaki instead. Also suggest slicing the steak in small pieces that can be easily picked up by chopsticks, now that’s an easy Japanese dish.

Beef Teriyaki

Serves: 3


Teriyaki Sauce

1 cup water

⅓ cup soy sauce

3 tbsp Mirin

1 tbsp cornstarch, dissolved in ¼ cup water

1 tbsp sesame oil

4 tbsp brown sugar (adjust sweetness according to your liking)

½ tsp freshly ground black pepper

2 thin slices of ginger

2 cloves garlic, minced

½ small onion (don’t chop)

Beef Teriyaki

3 thick cut tenderloin steaks

1 tbsp sesame oil

1 tsp freshly ground black pepper

¼ tsp salt

⅔ cup teriyaki sauce (recipe above)

toasted sesame seeds



Teriyai Sauce

In a sauce pan mix together water, soy sauce, Mirin, sesame oil, brown sugar, black pepper, ginger, garlic, onion (don’t chop) and bring to a boil.

Once boiling, add cornstarch mixture, simmer until the consistency is thick.

Remove ginger and onion from the sauce, and then set aside.

Beef Teriyaki
On a heavy pan, add a small amount of oil.

Pan grill beef pieces for at least 3 minutes on each side. Let it rest for 5 minutes then slice it thinly.

Place on a place, then pour freshly cooked teriyaki sauce on top and sprinkle with toasted sesame seeds.

Labels :Ang Sarap