Beef Teriyaki

Ingredients

• 400 gthinly sliced beef
• 1/2 large, sliced 6 mm thickonion
• 1 cmfresh ginger, grated
• 2 cloves, finely choppedgarlic
• 60 ml (1/4 cup)soy sauce
• 1 tbspgranulated sugar
• 1 tspsesame oil
• 1 tbspcooking oil
• to tastesalt and white pepper
• to garnishchopped spring onion
• to garnishsesame seeds

Instructions

1. 1

   Heat the oil

   Heat the cooking oil in a frying pan over a medium heat.

2. 2

   Cook the aromatics

   Add the sliced onion and sauté in the cooking oil for about 2 minutes, until fragrant. Add the garlic and grated ginger, then cook for 1 minute more.

3. 3

   Add beef and sauce

   Add the beef, soy sauce and sugar. Stir to combine and cook for 3 minutes.

4. 4

   Season the beef

   Add salt, sesame oil and white pepper, then stir again.

5. 5

   Turn off heat

   Switch off the heat.

6. 6

   Finish and garnish

   Add the chopped spring onion and sesame seeds.

7. 7

   Serve

   Enjoy.

What is beef teriyaki?

Teriyaki is a Japanese cooking style in which food is cooked with a glossy, sweet-savoury sauce. This quick version uses soy sauce and sugar with thinly sliced beef, onion, ginger and garlic.

The beef cooks quickly, while the onion and aromatics bring fragrance and sweetness to the pan. Sesame oil and the fresh garnishes give the finished dish extra aroma and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 25g protein, 11g carbs, 20g fat.

The beef provides most of the protein and fat, while the sugar and onion contribute some of the carbohydrates; the cooking oils add further fat. Serve a portion with rice and vegetables to make a more balanced plate, adjusting the rice to suit your appetite.

Why thinly sliced beef works

Beef: Thin slices cook in just a few minutes, making them well suited to this short, one-pan method. Separate any slices that are stuck together as you add them so they cook more evenly.

Onion: Slices cut about 6 mm thick soften quickly but keep some shape. Cooking them first gives them a head start before the beef goes in.

Build flavour in the pan

Aromatics: Give the onion about 2 minutes before adding the garlic and ginger. The extra minute lets their fragrance develop without leaving them in the pan for the full beef cooking time.

Sauce: Stir the soy sauce and sugar through the beef so the slices are coated. Keep the heat moderate and stir as it cooks to distribute the sauce.

How to judge doneness

Beef: The recipe allows 3 minutes after adding the beef and sauce. Check that the slices have cooked through; timing can vary with their thickness and the heat of the pan.

Onion: It should be softened and fragrant, rather than browned heavily, before you add the meat. The final dish should be saucy enough to coat the beef.

Season at the end

Salt: Soy sauce is already salty, so add salt to taste rather than automatically using a large amount. Stir and taste before adding more.

Sesame oil: Stir it in at the seasoning stage for its toasted aroma. Spring onion and sesame seeds go on after the heat is off, keeping their freshness and texture.

What to serve with it

Rice: Steamed rice is a simple match and soaks up the savoury-sweet sauce. For a more substantial meal, serve the beef over a bowl of rice.

Vegetables: Add a side of steamed or quickly cooked greens, such as broccoli or pak choi. Their fresh, mild flavour balances the richness of the beef.

Recipe notes & tips

• Have the garlic and ginger ready before you start, since they cook quickly.
• Use a pan wide enough to spread the beef out for more even cooking.
• Stir the soy sauce and sugar together with the beef so the sauce coats the slices.
• Taste before adding salt, as the soy sauce contributes saltiness.
• Add the spring onion and sesame seeds after turning off the heat for a fresher finish.

Variations

• Add vegetables: Stir in sliced mushrooms or peppers and cook until tender.
• Use chicken: Swap in thinly sliced chicken and check that it is cooked through.
• Add chilli: Include a little chopped fresh chilli for heat.
• Make it less sweet: Reduce the sugar to suit your taste.
• Finish with citrus: Serve with a wedge of lemon for a bright contrast.

Common mistakes to avoid

• Crowding the pan: The beef can cook unevenly; use a wider pan or cook it in batches.
• Burning the garlic: Add it after the onion and cook for just 1 minute before adding the beef.
• Overcooking the beef: Thin slices need little time; follow the 3-minute cook and check for doneness.
• Over-salting: Soy sauce is salty, so taste the dish before adding much extra salt.
• Adding garnishes too early: Scatter on the spring onion and sesame seeds after switching off the heat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan over a medium-low heat until piping hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions