This 30-Minute Beef Teriyaki is sweet, sticky, and bursting with all our favorite Asian flavors. Simple, fresh ingredients come together to make the perfect weeknight dinner that will have you gladly ditching takeout!
In a bowl, whisk together the soy sauce, sugar, vinegar, garlic, ginger, cornstarch, and pepper flakes.
Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium high heat until smoking. Add steaks and cook just until well browned, 3-5 min per side. Transfer to plate and tent with foil at least 5 min.
Wipe out skillet and add soy sauce mixture. Simmer over medium heat until sauce is thickened, 2 min.
Slice steaks thin against the grain and transfer to platter. Pour sauce over steak and sprinkle with scallions and sesame seeds.
Notes
Use Tamari instead of soy sauce to make this recipe gluten free.
The grain of a steak is the direction that the muscle fibers run. Make sure to cut against the grain for tender Beef Teriyaki.