Beef Teriyaki Recipe

Beef Teriyaki Recipe is an Americanized Japanese dish made with beef strips in a sauce of brown sugar, soy sauce, cornstarch, ginger, rice wine or dry sherry.

The dish is considered by many to have originated in Japan.

However, the origination can be traced to being invented in Hawaii by Japanese immigrants.


The name means to grill.

Traditional recipes call for marinating fish, chicken or beef, then grilling or broiling with additional sauce.


In this recipe you sear the meat, add the sauce to the pan and finish cooking, eliminating any burned or bitter taste that sometimes accompanies over grilling or broiling.

Beef Teriyaki Recipe

• 1 1/2 lb. sirloin or chuck beef sliced  into 1/4 inch thick stir fry strips
  
  
• vegetable oil for frying.
  
  

Teriyaki Sauce Recipe

• 1 1/4 cup water
  
  
• 3 tablespoons dark brown sugar
  
  
• 1/3 cup soy sauce
  
  
• 1/2 teaspoon ground ginger
  
  
• 1 tablespoons cornstarch
  
  
• 1/3 cup rice wine (NOT rice wine vinegar) or dry Sherry
  
  
• 1/4 teaspoon ground cayenne pepper (optional)
  

Pour 1 cup water into a medium saucepan.

Stir in brown sugar, soy sauce and ginger.

Stir over medium heat until sugar has dissolved.


Mix cornstarch in the remaining 1/4 cup cold water until smooth.

Add mixture to saucepan.

Reduce heat to low temperature and cook while stirring until sauce has thickened

Remove from heat and stir in rice wine or Sherry.

Set aside.

Add oil 1/4 inch deep to skillet.

Heat oil and add beef strips.

Sear on medium heat 1-2 minutes on each side until lightly browned and medium to well  done.

Drain excess oil from pan.

Stir in Teriyaki Sauce and heat while stirring on low heat until all is piping hot.


Serve over cooked rice.


Tip: At anytime if the sauce gets too thick for your preference, stir in a little water.

If it is too thin, cooked a little longer until it thickens enough.


This sauce is great added to or spooned over steamed or stir fried vegetables such as carrots,  broccoli or colored bell peppers.

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