Teriyaki Beef Recipe

This Beef Teriyaki Recipe rivals your favorite restaurant but is easy to make at home with pantry friendly ingredients! It boasts buttery tender beef stir fried with sweet pineapple and crisp-tender bell peppers, carrots and broccoli enveloped in a dynamic sticky, sweet, tangy, salty umami forward homemade teriyaki sauce. Best of all, the sensational teriyaki sauce can be whisked up in minutes and doubles as the marinade so there isn’t any double work! This beef teriyaki recipe is easy to customize and easy to make ahead – then it’s just a quick stir fry to dinner. You can serve the beef teriyaki with rice or low carb cauliflower rice along with potstickers and wonton soup for a complete Asian feast that’s so good you’ll never want to order takeout again!

📝 Ingredients

• 1 pound top sirloin steak or flank steak ( cut across the grain into 1/8" thin slices then cut into 2” length pieces*)
• 1 20 oz. can pineapple chunks, in juice
• 3 cups broccoli florets
• 2 carrots ( thinly sliced)
• 1 red bell pepper (cut into 1” pieces)
• 3 green onions, chopped ( divided)
• 1/2 cup reduced sodium soy sauce
• 1/4 cup granulated sugar
• 1/4 cup Asian sweet chili sauce (like Mae Ploy)
• 3 tablespoons pineapple juice (from above can pineapple chunks)
• 2 tablespoons apple cider vinegar
• 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1/2-1 teaspoon Asian chili sauce (optional)
• 2 teaspoons cornstarch

👨‍🍳 Instructions

1. 1Whisk the Teriyaki Sauce ingredients together in a small bowl. Remove 1/4 cup and add it to bag with the sliced beef. Massage to coat steak. Marinate at room temperature for 30 minutes (only recommend if using top sirloin) or refrigerate for up to 24 hours.
2. 2Heat a drizzle of vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add pineapple and stir fry until caramelized, about 2 minutes; remove pineapple to a plate.
3. 3Heat 1-2 tablespoons vegetable oil in the now empty skillet over HIGH heat until very hot and sizzling. Drain/pat off excess marinade from beef (if there is any). Add half of the beef to the skillet in a single layer and sear for about 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.
4. 4To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add broccoli, carrots, and bell peppers. Stir fry until vegetables are crisp tender, about 2 minutes. (Don’t over-cook because they will continue to cook in sauce.)
5. 5Return the beef and pineapple to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Stir in about half of the green onions. Taste and add additional Asian chili sauce, sweet chili sauce, etc. if desired. Serve with rice and garnish with remaining green onions.