Beef Teriyaki Recipe

The best part of this beef teriyaki is the sauce: a generous, glossy mixture of soy sauce, mirin, sake, sugar, and fresh ginger that reduces quickly around the beef. The equal amounts of mirin and sake give it a rounded sweetness and a light, fragrant finish, while the soy sauce keeps it savory rather than syrupy. I like using a well-marbled sirloin or flank steak here, sliced thinly against the grain. In just 15 minutes on the stove, the edges caramelize and the centers stay tender, making this an especially satisfying dinner for how little work it takes. The technique is simple but worth doing in the right order. Combine the soy sauce, mirin, sake, sugar, and ginger, then bring the mixture to a lively simmer so the sugar dissolves and the alcohol cooks off. Sear the beef in batches if necessary; overcrowding the pan makes it steam, and you’ll miss the browned edges that give this dish its character. Once the beef is nearly cooked, pour in the sauce and let it bubble until it coats the meat. The sauce will look thinner in the pan than it does on the plate, so stop reducing when it clings lightly to a spoon rather than waiting for it to become sticky and thick. For the most tender result, chill the beef for 15 to 20 minutes before slicing if you have time. Slightly firm meat is much easier to cut into thin, even pieces, and uniform slices finish cooking together. Also, keep an eye on the sauce once the sugar starts to caramelize: it can go from glossy to overly dark in less than a minute. If your beef is very lean, remove it from the pan as soon as it is browned and return it only after the sauce has reduced. This prevents the slices from overcooking while still letting them absorb the ginger-scented glaze. Serve the teriyaki over steamed white rice so it can catch every drop of sauce, or use short-grain Japanese rice for a particularly good texture. Steamed broccoli, sautéed bok choy, or a crisp cucumber salad balance the richness, while the six sliced scallions add freshness and a little bite at the end. It makes an easy weeknight dinner, but the glossy finish and neatly arranged toppings also make it a good choice for a casual dinner with guests. If you’re preparing ahead, cook the sauce separately and rewarm the beef briefly in it just before serving.