Beef Teriyaki (30-Minute Recipe)

Ingredients

• 907 g (2 lb)flank steak
• 64 g (1/2 cup)cornflour
• 60–90 ml (4–6 tablespoons)coconut oil, or cooking oil of choice
• 120 ml (1/2 cup)soy sauce (use tamari for a gluten-free option)
• 100 g (1/2 cup)brown sugar
• 60 ml (1/4 cup)water
• 1 tablespooncornflour
• 1/4 teaspoonred pepper flakes
• 3spring onions, white and green parts thinly sliced
• 3 clovesgarlic, minced
• 1 tablespoonfresh ginger, grated

Instructions

1. 1

   Coat the beef

   Slice the flank steak as thinly as possible against the grain. Put it in a sealable bag with the 64 g cornflour and toss until evenly coated.

2. 2

   Mix the sauce

   In a small bowl, combine the soy sauce, brown sugar, water, 1 tablespoon cornflour and red pepper flakes. Stir until the sugar and cornflour dissolve.

3. 3

   Fry the beef

   Heat a large frying pan over medium-high heat and add 2–3 tablespoons of the coconut oil. Once hot, shake excess cornflour from half the beef and arrange it in an even layer, separating any pieces that have stuck together. Cook without moving it for 4–5 minutes, then turn the strips with tongs and cook for a further 2–3 minutes. Transfer to a plate and repeat with the remaining oil and beef.

4. 4

   Finish the sauce

   Once the second batch is on the plate, add a little more oil to the pan if needed and reduce the heat to medium. Add the spring onions, garlic and ginger and cook for 1–2 minutes, taking care not to burn them. Pour in the sauce and stir; bring it to a simmer and cook for 4–5 minutes, until thickened. Return the beef to the pan and serve straight away to help it stay crisp, with rice.

What is beef teriyaki?

Teriyaki is a Japanese cooking style in which food is cooked with a glossy, savoury-sweet sauce. This quick beef version takes inspiration from that flavour profile, using a pan-fried coating on the steak and a sauce thickened right in the same pan.

Thinly sliced flank steak cooks in batches so it can brown rather than steam. Adding it back at the end gives the sauce time to thicken while helping the beef retain its crisp edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 35g protein, 31g carbs, 17g fat.

The steak provides most of the protein, while the brown sugar and cornflour supply much of the carbohydrate. The oil used for frying contributes most of the fat. Serve with rice and add a vegetable side to round out the plate.

Choose and slice the steak

Flank steak: Its long grain makes it well suited to slicing into strips. Cutting across the grain shortens the muscle fibres, making the cooked pieces easier to bite through.

Thin strips: Aim for even slices so the beef cooks at a similar pace. If the steak is difficult to slice, briefly chilling it can make it firmer to handle.

Get a crisp coating

Cornflour: The first coating helps the beef form a browned exterior in the hot pan. Shake off excess before frying so loose flour is less likely to clump or burn.

Batch cooking: Keep the strips in a single layer and leave them undisturbed for the first 4–5 minutes. Crowding the pan can release moisture and make the beef steam instead of crisp.

Thicken the sauce

Dissolve first: Stir the sauce ingredients until the sugar and cornflour are dispersed before they go into the pan. This helps the sauce thicken evenly rather than forming lumps.

Watch the simmer: Let the sauce bubble gently for 4–5 minutes, stirring as needed. It is ready when it has thickened enough to coat the beef.

Build flavour without burning

Aromatics: Spring onions, garlic and ginger cook briefly in the pan after the beef is removed. Keep them moving and limit this stage to 1–2 minutes so the garlic does not scorch.

Heat control: Reducing the pan to medium before adding the aromatics and sauce helps avoid burning the browned bits left behind by the beef.

Serve while crisp

Timing: Have the beef ready to return as soon as the sauce has thickened. Serve immediately, since the coating softens as it sits in the sauce.

On the side: Rice is suggested in the recipe and works well for catching the sauce. Serve the beef over or alongside it.

Recipe notes & tips

• Slice the steak against the grain for more tender bites.
• Coat the beef evenly, then shake off any loose cornflour before frying.
• Use a large pan and fry the beef in two batches to give it room to brown.
• Prepare the sauce mixture before starting to cook the beef.
• Serve as soon as the beef is returned to the thickened sauce.

Variations

• Gluten-free: Use tamari in place of soy sauce.
• More heat: Increase the red pepper flakes to suit your preference.
• Different oil: Use your usual cooking oil instead of coconut oil.
• Extra vegetables: Serve with a vegetable side alongside the beef and rice.

Common mistakes to avoid

• Cutting with the grain: The beef can feel chewier; slice across the visible fibres.
• Crowding the pan: The strips may steam; fry them in two batches as directed.
• Skipping the flour shake: Loose cornflour can clump in the oil; remove excess before adding the beef.
• Burning the aromatics: Garlic can turn bitter; keep the heat at medium and cook for only 1–2 minutes.
• Leaving the beef in the sauce: Its coating will soften; return it just before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a frying pan until hot; the beef may be less crisp after storing.

Frequently asked questions