Teriyaki Beef Recipe

Ingredients

• 454 g (1 pound)top sirloin steak or flank steak, cut across the grain into 3 mm (1/8-inch) slices, then into 5 cm (2-inch) pieces
• 567 g (20 oz)canned pineapple chunks in juice
• 270 g (3 cups)broccoli florets
• 2carrots, thinly sliced
• 1red bell pepper, cut into 2.5 cm (1-inch) pieces
• 3spring onions, chopped and divided
• 120 ml (1/2 cup)reduced-sodium soy sauce
• 50 g (1/4 cup)granulated sugar
• 60 ml (1/4 cup)Asian sweet chilli sauce
• 45 ml (3 tablespoons)pineapple juice, from the can
• 30 ml (2 tablespoons)cider vinegar
• 15 ml (1 tablespoon) minced, or 5 ml (1 teaspoon) garlic powdergarlic
• 1/2 teaspoonground ginger
• 1/4 teaspoonpepper
• 1/2–1 teaspoon, optionalAsian chilli sauce
• 2 teaspoonscornflour

Instructions

1. 1

   Mix the sauce

   Whisk the teriyaki sauce ingredients together in a small bowl. Set aside 60 ml (1/4 cup) and add it to a bag with the sliced beef; massage the bag to coat the meat. Marinate at room temperature for 30 minutes only if using top sirloin, or refrigerate for up to 24 hours.

2. 2

   Caramelise pineapple

   Heat a drizzle of vegetable oil in a large cast-iron frying pan over medium-high heat. When hot, add the pineapple and stir-fry for about 2 minutes, until caramelised. Transfer it to a plate.

3. 3

   Sear the beef

   Add 1–2 tablespoons of vegetable oil to the empty pan and heat over high heat until very hot and sizzling. Drain or pat excess marinade from the beef, if needed. Add half the beef in a single layer and sear for about 1 minute, then turn and cook for 1 minute more; it will finish cooking in the sauce. Avoid overcooking. Transfer to a large plate and cover, then repeat with the remaining beef.

4. 4

   Stir-fry vegetables

   Without wiping out the pan, heat 1 tablespoon of oil over medium-high heat. Add the broccoli, carrots and bell pepper, then stir-fry for about 2 minutes, until crisp-tender. Avoid overcooking, as the vegetables will cook further in the sauce.

5. 5

   Finish the stir-fry

   Return the beef and pineapple to the pan. Whisk the sauce again, pour it in and cook, stirring constantly, for about 1–2 minutes, until thickened and the beef is cooked while the vegetables remain crisp-tender. Stir in about half the spring onions. Taste and add more Asian chilli sauce or sweet chilli sauce if desired. Serve with rice and the remaining spring onions.

What is beef teriyaki?

Teriyaki is a Japanese cooking style in which food is grilled or broiled with a glossy, seasoned glaze. This version takes the idea into a quick stir-fry, combining beef, pineapple and vegetables with a sweet-savoury sauce.

The homemade sauce also serves as the beef marinade, so there is no separate mixture to prepare. Pineapple juice, vinegar and two kinds of chilli sauce bring a tangy, sweet and gently spicy balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 39g protein, 56g carbs, 15g fat.

Most of the carbohydrate comes from the pineapple, sugar and sweet chilli sauce; rice served alongside adds more. Beef supplies most of the protein, while the cooking oil and steak contribute fat. Pair a serving with plenty of the broccoli, carrots and pepper, and choose a rice portion that suits your meal.

Choose and prepare the beef

Cut across the grain: Thin slices cut across the muscle fibres are easier to bite through. Keep the pieces similar in size so they sear in roughly the same time.

Marinate sensibly: The recipe recommends a 30-minute room-temperature marinade only for top sirloin; otherwise refrigerate the beef for up to 24 hours. Pat away excess marinade before searing so the meat can brown rather than steam.

Build a balanced sauce

Sweet and savoury: Soy sauce provides the salty, savoury base, while sugar and sweet chilli sauce add sweetness. Pineapple juice and cider vinegar give the mixture a tart edge.

Cornflour thickens the sauce as it cooks. Whisk it again just before adding it to the pan, since the ingredients can settle while the beef and vegetables are cooking.

Sear in batches

Hot pan: Heat the oil until very hot before adding the beef. A single layer gives the pieces room to sear.

Two batches: Crowding the pan lowers its heat and can leave the beef pale. Brief cooking is intentional; the beef returns to the pan to finish in the sauce.

Keep the vegetables crisp

Short cooking: Stir-fry the broccoli, carrots and pepper for about 2 minutes, then let them finish in the sauce. They should be crisp-tender rather than soft before the sauce goes in.

Pineapple first: Browning the pineapple separately helps it caramelise instead of releasing its juice into the vegetables. Set it aside and return it with the beef at the end.

When is it ready?

The sauce is ready when it thickens and clings to the beef and vegetables after about 1–2 minutes of constant stirring. The beef should be cooked through, while the vegetables still have some bite.

Serve promptly after the sauce thickens, as the vegetables continue to soften in the hot pan. A bowl of rice is a straightforward accompaniment for the glossy sauce.

Serving and make-ahead timing

Serve with rice and scatter over the reserved spring onions for a fresh finish. The recipe also suggests cauliflower rice as an alternative accompaniment.

The sauce can be made ahead as part of the marinade, and the beef can be refrigerated in it for up to 24 hours. Once the ingredients are prepped, the final stir-fry is brief.

Recipe notes & tips

• Slice the beef across the grain to help keep each piece tender.
• Drain or pat off excess marinade before searing the beef.
• Heat the pan thoroughly and cook the beef in two batches.
• Whisk the sauce again just before pouring it into the pan.
• Keep the vegetables moving and stop while they are still crisp-tender.
• Add extra chilli sauce gradually, tasting as you go.

Variations

• Use flank steak: Slice it thinly across the grain for the same quick-cooking method.
• Adjust the heat: Leave out the optional Asian chilli sauce for a milder sauce.
• Swap the rice: Serve with cauliflower rice instead of rice.
• Change the vegetables: Replace one of the listed vegetables with another quick-cooking stir-fry vegetable.
• Add sesame: Finish with a sprinkle of sesame seeds for extra crunch.

Common mistakes to avoid

• Crowding the beef: It can steam instead of searing; cook it in two batches.
• Overcooking the beef: It cooks again in the sauce; keep the initial sear brief.
• Skipping the sauce whisk: Cornflour can settle; whisk the mixture again before adding it.
• Soft vegetables: They continue cooking in the sauce; stir-fry only until crisp-tender.
• Using excess marinade: Wet beef browns less readily; drain or pat it before searing.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a frying pan until hot, stirring so the sauce loosens evenly; add a small splash of water if needed.

Frequently asked questions