Quick Beef Teriyaki Recipe: A Savory Delight in Minutes
When you’re craving a delicious and satisfying meal but don’t have hours to spend in the kitchen, a Quick Beef Teriyaki recipe comes to the rescue. With its irresistible combination of tender beef, glossy teriyaki sauce, and a touch of sweetness, this dish is a true delight for your taste buds. In this article, we’ll guide you through a step-by-step process to create this mouthwatering dish in no time.
Table of Contents
- Gathering the Ingredients
- Preparing the Beef
- Creating the Flavorful Teriyaki Sauce
- Sautéing the Beef to Perfection
- Adding the Final Touches
- Plating and Serving
- Tips for a Perfect Dish
- Customization Options
- Wine Pairing Suggestions
- Frequently Asked Questions
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Quick Beef Teriyaki is a go-to recipe for those busy days when you want something delectable without spending too much time in the kitchen. The savory-sweet blend of flavors and the tender beef make it a favorite among both kids and adults.
Gathering the Ingredients
Before you get started, ensure you have the following ingredients ready:
- Thinly sliced beef (sirloin or ribeye)
- Soy sauce
- Mirin (Japanese sweet rice wine)
- Brown sugar
- Fresh ginger
- Sesame oil
- Green onions
- Sesame seeds
- Steamed white rice
Preparing the Beef
Begin by marinating the thinly sliced beef in a mixture of soy sauce, mirin, grated fresh ginger, minced garlic, and a touch of sesame oil. Let the beef marinate for about 15-20 minutes to absorb those wonderful flavors.
Creating the Flavorful Teriyaki Sauce
While the beef is marinating, prepare the teriyaki sauce by combining soy sauce, mirin, brown sugar, grated ginger, and minced garlic in a small saucepan. Allow the mixture to simmer over low heat until the sugar dissolves and the sauce slightly thickens. Mix a slurry of cornstarch and water and add it to the sauce, stirring until it’s glossy and thick.
Sautéing the Beef to Perfection
In a hot skillet or wok, heat a bit of oil and sauté the marinated beef slices until they’re cooked to your desired level of doneness. The beef should be tender and slightly caramelized, with a wonderful aroma from the ginger and garlic.
Adding the Final Touches
Pour the prepared teriyaki sauce over the cooked beef and toss to coat each slice evenly. The glossy sauce will cling to the beef, infusing it with that classic teriyaki flavor.
Plating and Serving
Serve the Quick Beef Teriyaki over a bed of steamed white rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added visual appeal and a burst of freshness.
Tips for a Perfect Dish
- Use thinly sliced beef to ensure quick and even cooking.
- If you prefer a thicker sauce, let the teriyaki sauce simmer a bit longer to reach your desired consistency.
- Feel free to add vegetables like broccoli, bell peppers, or snap peas to the dish for extra texture and nutrients.
- Add a kick of heat by incorporating a touch of chili flakes or Sriracha to the teriyaki sauce.
- For a touch of sweetness, you can include chunks of pineapple to the dish.
Wine Pairing Suggestions
Pair this flavorful dish with a light and refreshing white wine, such as a Riesling or a Pinot Grigio. The slight sweetness of these wines complements the savory teriyaki flavors.
Frequently Asked Questions
1. Can I use chicken instead of beef?
Absolutely! You can easily swap out the beef for boneless chicken thighs or breasts.
2. Is mirin necessary for the sauce?
Mirin adds a unique sweet flavor to the sauce, but you can substitute it with a combination of rice vinegar and a bit of sugar if needed.
3. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can marinate the beef and prepare the teriyaki sauce in advance to save time.
4. How can I make this dish less sweet?
Reduce the amount of brown sugar in the sauce for a less sweet flavor profile.
5. Is this recipe gluten-free?
You can use gluten-free soy sauce and ensure that all other ingredients are gluten-free to make this dish suitable for a gluten-free diet.
In conclusion, the Quick Beef Teriyaki recipe is a lifesaver for busy days, offering a burst of savory-sweet flavors in each bite. With its simple steps and irresistible taste, this dish is a testament to the fact that you don’t need hours to create a delectable and satisfying meal.
- ⅔ cup store-bought thick teriyaki sauce OR homemade teriyaki sauce
Homemade Teriyaki Sauce
- ⅓ cup soy sauce
- ¼ cup water
- 2 tablespoons mirin or sherry or Marsala
- 1 tablespoon rice wine vinegar or apple cider vinegar
- ¼ cup (50g) granulated sugar
- 3 tablespoons (38g) brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1½ teaspoons cornstarch whisked with 1 tablespoon water
- 2 pounds flap meat* sliced across the grain into 1x3-inch strips
- Steamed broccoli or steamed green beans
Homemade Teriyaki Sauce
- Combine soy sauce, water, mirin, rice wine vinegar, granulated sugar, brown sugar, garlic powder, ground ginger, and cornstarch and water slurry in a medium pot.
- Bring to a simmer over medium-high heat, stirring occasionally. Turn heat down to medium and simmer for 5 to 10 minutes, until sauce is thickened (it will thicken further as it cools). Watch sauce closely while it simmers to make sure it doesn't bubble over.
- Remove sauce from heat and let sit for 5 to 10 minutes to cool before using.
- Adjust top oven rack so it is about 4 inches from the heating element. Heat broiler on high.
- In a medium bowl, combine sliced steak and about 1/3 cup of the prepared teriyaki sauce. Toss until all the meat is well coated. Lay meat out in a single layer on a foil-lined broiler-safe baking sheet or broiler pan.
- Broil for 2 minutes, remove pan and flip meat. Return pan to the oven, and broil for an additional 3 to 6 minutes, until an instant-read thermometer reads 135°F for medium-rare, 145°F for medium and meat edges are lightly charred. If necessary, you can remove some of the thinner pieces that are cooking more quickly and return the rest of the pan to the oven.
- Brush meat with remaining sauce and serve over rice. Enjoy!
You can substitute flank, hanger, or skirt steak for the flap meat.
Leftover teriyaki sauce can be stored in an air-tight container in the refrigerator for up to 1 month.
Nutrition InformationYield 1 Serving Size 5
Amount Per ServingCalories 3180Total Fat 139gSaturated Fat 52gTrans Fat 0gUnsaturated Fat 76gCholesterol 617mgSodium 17409mgCarbohydrates 148gFiber 8gSugar 77gProtein 306g
The information contained herein is subject to change.