Description
Tender strips of beef marinated in a homemade teriyaki sauce with soy sauce, brown sugar, sesame oil, garlic, and ginger, then pan-seared to caramelized perfection and topped with toasted sesame seeds and fresh green onions.
Ingredients
For the Beef & Marinade:
- ~450 g (1 lb) beef steak — flank, sirloin, or similar, sliced thinly against the grain into strips (the thinner the slices, the more tender and flavorful)
- ⅓ to ½ cup soy sauce — low-sodium preferred (keeps the saltiness in check)
- 2–3 tablespoons brown sugar or honey — for sweetness and glaze (brown sugar gives a deeper molasses note; honey adds floral sweetness)
- 1–2 tablespoons rice vinegar or a splash of regular vinegar — optional (this little splash brightens everything up)
- 1–2 tablespoons sesame oil (the secret to that nutty, toasted flavor)
- 2 cloves garlic, minced — or more, to taste (because is there ever really too much garlic?)
- 1 teaspoon grated fresh ginger — or more, to taste (optional but adds beautiful depth)
- ½ teaspoon ground black pepper, or to taste
- Optional: a pinch of red pepper flakes (just a hint of heat to wake things up)
For Finishing & Garnish:
- 1–2 tablespoons sesame seeds — toasted or plain (toasting them yourself takes 2 minutes and makes such a difference)
- Chopped green onions/scallions — optional (adds a fresh pop of color and flavor)
- Neutral oil for cooking — if pan-frying (vegetable, canola, or avocado oil work great)
Instructions
Slice the steak thinly, against the grain. Pat the strips dry with paper towels. Dry beef sears beautifully. Wet beef steams.
Combine soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, black pepper, and red pepper flakes in a bowl. Whisk until the sugar dissolves completely. Taste it! Want it sweeter? Add more sugar. Like it tangier? Add more vinegar.
Place beef strips in a large resealable bag or shallow dish. Pour marinade over the top. Seal or cover. Squish the bag around to coat every strip. Refrigerate for at least 30 minutes. If you have time, let it go for 1–4 hours. Longer = more flavor.
Heat a dry skillet over medium heat. Add sesame seeds. Shake the pan frequently. When golden and fragrant (2–3 minutes), immediately pour into a small bowl.
Heat your skillet or wok over medium-high heat. Add a drizzle of neutral oil—just enough to coat the bottom. Wait until it’s really hot. Add beef strips in a single layer. Don’t crowd them or they’ll steam. Work in batches if needed.
Let them cook undisturbed for 1–2 minutes. This creates that caramelized crust. Flip and cook another 1–2 minutes. Done when cooked through with beautiful dark, crispy edges.
Remove from heat. Sprinkle toasted sesame seeds and green onions over the top. Toss gently to combine.
Notes
- Don’t skip patting the beef dry — Wet meat won’t brown properly; it’ll just steam and you’ll miss out on that beautiful caramelization
- Use low-sodium soy sauce — Regular soy sauce can make this dish way too salty, especially as it reduces and concentrates during cooking
- Let your pan get really hot — That high heat is what creates the caramelized crust and locks in the juices; if your pan isn’t hot enough, the beef will just boil in its own juices
- Work in batches — I know it’s tempting to dump everything in at once, but overcrowding drops the pan temperature and you’ll end up with gray, steamed beef instead of beautifully seared pieces
- Taste your marinade before adding beef — This is your last chance to adjust the sweet-salty-tangy balance to your preference
- Save time with pre-minced garlic and ginger — The jarred stuff works in a pinch, though fresh really does taste better
- Prep Time: 15 minutes
- Cook Time: 10 minutes + Marinating Time: 30 minutes–4 hours
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Japanese-Inspired