Beer makes batters better, meat more tender, and sauces more flavorful.
Gyuniku Teriyaki (Japanese Beef Teriyaki)
- add review
- #34427
Beef marinated with garlic, ginger, and soy sauce gets a quick sear before being sliced and topped with a reduction of the sweet and tangy marinade.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 small steak fillets
1 clove garlic
1/2 teaspoon sugar
1/2 teaspoon finely grated fresh ginger
6 tablespoons japanese soy sauce
6 tablespoons mirin or dry sherry
2 teaspoons sugar
4 tablespoons water or dashi
1 teaspoon cornstarch
2 teaspoons cold water
2 tablespoons oil
directions
Trim any excess fat from the beef.
In a bowl, smash together the garlic and sugar. Mix in the ginger, soy sauce, and mirin.
Place the beef on a plate in a single layer. Brush each side with some of the garlic mixture. Let the meat marinate for 30 minutes.
Transfer the remaining marinade mixture to a saucepan. Add the sugar and water and bring to a boil over medium-high heat. Combine the cornstarch and cold water. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is clear and thickened. Reduce the heat to the lowest setting and keep the sauce warm.
Heat the oil in a large skillet or wok over medium-high heat. Add the beef and cook for one minute on each side. Turn the heat to medium and cook until the meat is cooked to the desired doneness.
Transfer the steaks to a cutting board and cut into slices. Serve with the sauce. Sprinkle with sesame seeds, if desired.
recipe tips
Add more garlic, if desired.
Try adding a splash of sake to the marinade for more flavor.
If you prefer a sweeter teriyaki sauce, add additional sugar.
Try adding a dash of sesame oil to the marinade for nutty flavor.
Let the beef come to room temperature before cooking.
If the sauce becomes too salty, adding a bit of water or unsweetened pineapple juice can help balance the flavors.
common recipe questions
Can I use a different type of meat for this recipe?
Yes, you can substitute chicken, pork, or even tofu for the beef. Adjust cooking times accordingly to ensure proper doneness.
What can I use if I don't have mirin or dry sherry?
If mirin or dry sherry is unavailable, you can use a sweet white wine or a mixture of white wine vinegar and sugar (about 1 teaspoon sugar per tablespoon of vinegar) as a substitute.
How can I make this dish gluten-free?
To make this dish gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.
Is there an alternative to cornstarch for thickening the sauce?
Arrowroot powder or tapioca flour can be used as alternatives to cornstarch for thickening the sauce. Use them in the same ratio as cornstarch.
What sides pair well with Gyuniku Teriyaki?
Steamed rice, stir-fried vegetables, or a simple salad all go well with it.
How long can I marinate the beef?
For more flavor, you can marinate the beef (covered) for up to 24 hours in the refrigerator.
How do I know when the beef is cooked to my desired doneness?
Use a meat thermometer to check for doneness: 120-125 degrees F for rare, 130-135 degrees F for medium-rare, 140-145 degrees F for medium.
What can I do if the sauce is too thick or too thin?
If the sauce is too thick, thin it with a little more water or dashi. If it's too thin, mix a small amount of cornstarch with cold water and add it to the sauce, cooking until thickened.
Can I make this recipe ahead of time?
You can prepare the sauce and marinate the beef ahead of time. Cook the beef just before serving.
How do I store leftovers?
Store the beef and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet, adding additional mirin or water if the sauce seems dry.
Can I freeze this recipe?
Yes, store in an airtight container in the freezer for up to 3 months. Let thaw overnight in the refrigerator and reheat gently.
nutrition data
317 calories, 24 grams fat, 5 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more japanese recipes
reviews & comments
Sorry, way too salty for me. My husband had the same opinion.
If you used regular soy sauce instead of Japanese soy sauce it would definitely be salty. Japanese soy sauce is a little on the sweet side and far less salty.