Beef Teriyaki (Japanese Family Recipe, Skewers or Plain)
This homemade teriyaki beef uses thinly sliced flank steak marinated in a 4-ingredient homemade teriyaki sauce. You can skewer or leave plain, grill or cook over stovetop.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup brown sugar
- 1 cup sake
- 1 cup mirin
- 1 cup Japanese soy sauce
- 1 lb flank steak
Instructions
- 1
The night before you grill, combine all the marinade ingredients in a large, deep sided skillet.
- 2
Bring the marinade to a boil and simmer for about 5-10 minutes to boil off the alcohol.
- 3
Meanwhile, slice the flank steak into thin strips, about 1/4 inch thick.
- 4
Let the marinade cool to room temperature. Pour half of the mixture into a container with your sliced beef to marinate overnight in the fridge.
- 5
The remaining half of the marinade is for teriyaki sauce. Whenever you are ready to make the sauce, bring the liquid to a simmer again in a skillet over stovetop.
- 6
Keep simmering for about 10 minutes or until the liquid is reduced to a shiny glaze, almost the consistency of maple syrup. Remember that this glaze will thicken slightly as it cools.
- 7
If making ahead of time, store the sauce in an airtight container in the fridge.
- 8
After the beef has marinated overnight, it's ready to grill. Preheat your grill and remove the beef from the marinade.
- 9
Grill on medium high heat for 3-5 minutes per side. Remember cook times will vary depending on how thinly you were able to slice your steak.
- 10
Plate your beef with rice, spooning the teriyaki sauce on top, and serve! Leftovers can be kept in an airtight container in the refrigerator and reheated in the microwave.