What Cuts of Beef Can Be Used for Beef Teryaki
This easy Beef Teriyaki can be made with shop-bought or bootleg teriyaki sauce and comes out tender and tangy with lightly charred edges and is only perfect over a large bowl of rice.
Today'southward recipe is another super easy and fast dinner for weeknights, beef teriyaki.
This beef teriyaki is one of my current favorite weeknight meals. Depending on how aggressive you're feeling, it tin can be a two-ingredient dinner (employ store-bought teriyaki sauce) or follow my recipe to make your own and experience super smug about the amazing homemade teriyaki sauce you just made from scratch (seriously, this sauce is the best).
Whether you use store-bought or homemade sauce, this teriyaki beef comes out tender and tangy with lightly charred edges and is just perfect over a big bowl of rice.
Ingredient Notes
- Beef: I like to use flap meat in this recipe considering it cooks nicely under the quick, high heat of the broiler and is relatively cheap. If you can't detect flap meat, you can substitute flank, hanger, or skirt steak in its place, though they volition probably be slightly more than expensive.
- Teriyaki sauce: You can apply store-bought sauce or I included the recipe for my favorite teriyaki sauce in the recipe card beneath. The sauce will take an extra 15 to twenty minutes to make, but I think it'due south And so worth it.
How to Make Beef Teriyaki
- You'll start by cut flap meat into strips and then tossing the meat with teriyaki sauce.
- Lay the strips out on a heavy-duty baking sheet or broiling pan and and then broil for just a couple minutes per side. Pull when your meat is medium-rare or your desired level of doneness and dinner'southward fix.
FAQ
Can I make this alee of fourth dimension?
Aye. Y'all tin can melt the beef up to 2 days in advance.
Or if you'd like to prep the ingredients ahead of time for cooking, this is the ultimate brand-alee meal. Sauce tin be fabricated up to 1 calendar month in advance, and you can pre-slice the beef and freeze it. So all y'all have to do on cooking day is defrost the meat, toss it with sauce, and bake. If you plan on serving with broccoli, broccoli can be chopped iii to four days in advance.
What kind of meat is used for beef teriyaki?
We'll be using flap meat for this recipe. Flap meat, which comes from the bottom of the sirloin, is as well known as flap steak or sometimes by its French name, bavette d'aloyau. Information technology's i of my favorite cuts of beefiness because it has a really fantastic bulky flavor, is relatively cheap, and is at its best when cooked quick and hot, so it'south ideal for fast weeknight meals.
How exercise you make tender beef strips?
Aside from choosing the right cut of beef, you lot tin can continue your beef tender by i) cutting the beef against the grain when slicing it into strips and ii) past non overcooking it. Cook your strips to 135°F for medium-rare, 145°F for medium, and pull them out of the oven when they're just washed.
A good instant-read thermometer makes this easy, and you tin can pull out strips out in batches if necessary, every bit thinner pieces will melt more speedily than thicker ones.
What goes with Teriyaki Beef?
Serve your teriyaki beefiness with rice (I'chiliad partial to Calrose rice for Asian dishes) and a side of steamed broccoli or green beans.
More Piece of cake Weeknight Meals
- Beefiness Ramen Noodles
- Chicken and Broccoli Orzo
- Salsa Chicken
- Slow Cooker Tri-tip Sandwiches
- Teriyaki Chicken
- Quick Craven Tortellini Soup
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Broiler-prophylactic baking sheet
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Foil (optional for easier cleanup)
- ⅔ loving cup store-bought thick teriyaki sauce OR homemade teriyaki sauce
Bootleg Teriyaki Sauce
- ⅓ cup soy sauce
- ¼ cup water
- 2 tablespoons mirin or sherry or Marsala
- 1 tablespoon rice vino vinegar or apple cider vinegar
- ¼ cup (lg) granulated saccharide
- 3 tablespoons (38m) brown saccharide
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1½ teaspoons cornstarch whisked with i tablespoon water
Beefiness
- 2 pounds flap meat* sliced across the grain into 1x3-inch strips
Serve With
- Rice
- Steamed broccoli or steamed green beans
Homemade Teriyaki Sauce
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Combine soy sauce, h2o, mirin, rice wine vinegar, granulated sugar, chocolate-brown sugar, garlic pulverization, basis ginger, and cornstarch and water slurry in a medium pot.
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Bring to a simmer over medium-loftier oestrus, stirring occasionally. Turn heat downwards to medium and simmer for 5 to x minutes, until sauce is thickened (information technology will thicken further as it cools). Watch sauce closely while information technology simmers to brand sure it doesn't bubble over.
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Remove sauce from heat and let sit for five to 10 minutes to absurd earlier using.
Beef Teriyaki
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Adjust top oven rack so it is near 4 inches from the heating chemical element. Rut broiler on high.
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In a medium bowl, combine sliced steak and almost 1/3 cup of the prepared teriyaki sauce. Toss until all the meat is well coated. Lay meat out in a single layer on a foil-lined broiler-safe baking sheet or broiler pan.
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Bake for 2 minutes, remove pan and flip meat. Render pan to the oven, and broil for an additional three to half-dozen minutes, until an instant-read thermometer reads 135°F for medium-rare, 145°F for medium and meat edges are lightly charred. If necessary, yous tin remove some of the thinner pieces that are cooking more quickly and return the rest of the pan to the oven.
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Brush meat with remaining sauce and serve over rice. Enjoy!
*You lot can substitute flank, hanger, or skirt steak for the flap meat.
Leftover teriyaki sauce can exist stored in an air-tight container in the refrigerator for up to 1 month.
Approximate nutritional data is for 6 servings.
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Source: https://bakingmischief.com/beef-teriyaki/