Easy, Tender Beef Teriyaki
Tender flank steak coated in cornstarch and cooked until browned, then tossed in a simple homemade teriyaki-style sauce.
Ingredients
Instructions
Instructions
Place 1 ½–2 pounds flank steak (sliced into ¼-inch strips) and ⅓ cup cornstarch into a large zip-top bag. Seal the bag and shake vigorously until all strips are evenly coated. Set the coated beef aside for about 15 minutes.
While the beef rests, whisk together ½ cup low-sodium soy sauce, ⅓ cup light brown sugar (lightly packed), ⅓ cup water, and 1 tablespoon rice vinegar in a medium bowl; set the sauce aside.
Heat a large 14-inch (or similarly large) skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat the pan.
Add half of the coated beef in a single layer (do not overcrowd). Cook undisturbed 3–4 minutes, flip, and cook another 3–4 minutes until browned. Transfer the cooked beef to a plate.
Add the remaining 1 tablespoon vegetable oil to the skillet, heat, then add the remaining beef in a single layer. Cook undisturbed 3–4 minutes, flip, and cook another 3–4 minutes until browned. Transfer the beef to the plate with the first batch.
Reduce heat to medium. Add ½ teaspoon sesame oil to the skillet, then add 2 teaspoons minced garlic and 1 teaspoon minced fresh ginger. Cook, stirring, for about 1 minute until fragrant.
Pour the reserved soy sauce mixture into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook 2–3 minutes, stirring, until the brown sugar is dissolved.
In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Stir the slurry into the simmering sauce and continue to simmer over medium-low heat for 1–2 minutes, stirring, until the sauce thickens.
Return the cooked beef to the skillet and stir to coat in the sauce. Cook 1–2 minutes more until the beef is heated through. Serve immediately over rice.
