Beef teriyaki is strips of beef, marinated into sweet and salty submission and stir fried with crunchy green onions and a lash of sesame oil. This dashing dish made from scratch is better for you than your usual takeout version and will be ready faster than the quickest delivery! Wok you waiting for?
You don’t have to miss out on the teriyaki taste because you don’t eat red meat, these flavours lend well to fish too as this teriyaki salmon and bok choy will prove.
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I recently read that almost 50% (49%) of Brits order takeaway up to 4 times a week! That staggering statistic (from Ninja UK) got me back to working on my mission to make over takeout, a personal project that started way back in 2012 with a simple shrimp stir fry.
As a family we love a takeout. But the cost of this weekly treat (we’re not in the 49%!) is almost unsustainable in the current climate. What’s more, takeout isn’t known for its health-promoting properties.
Armed with a lot of firsthand eating experience and a wok, I was certain that I could replicate some of our takeaway favourites at home for a fraction of the cost and cut out any nasty additives in the process.
The latest addition to our fakeout menu is this teriyaki beef stir fry, joining Mongolian beef, shrimp chow mein, and salt and pepper shrimp. Hit me with your requests!
Beef stir fry
It’s hard to say for sure, but perhaps beef is my favourite protein to stir fry. I think it’s the texture that does it for me- soft and juicy. But that is partly down to the cut you use (and the marinade but I’ll get to that).
I use beef steak. Steaks are tender and quick to cook- exactly what you want for this Japanese method of cooking.
You needn’t buy the most expensive steak, get what suits your budget. However, beware of choosing cheaper cuts that are better for roasting or braising- in a stir fry they will be too tough and dry.
Slice your steak into bitesize strips. This does two important things: 1) it increases surface area so the meat can soak up more marinade, and 2) they will cook fast and evenly in the wok.
When you come to using the wok, approach the stir fry in stages:
- brown the meat and set aside
- sauté the red onions
- bring back the beef and last ingredients (marinade, stock and cornstarch)
- add sesame oil and green onions
Browning the beef seals in moisture and brings out a subtle caramel flavour. Don’t crowd the pan in this stage, do a few strips at a time or you’ll run the risk of steaming the meat.
Steaming will leave the strips soggy and flaccid. Frying will cook the outside to al dente while the middle will be still soft and not quite cooked.
Teriyaki marinade
The word teriyaki can be broken down into two parts, the first meaning ‘shine’ or ‘lustre’ and the second part meaning ‘grilled’ or ‘broiled’. While I’m not actually going to grill this, it’s a stir fry after all, this dish is certainly going to shine.
The traditional terikayi marinade recipe will contain some cornerstone ingredients: This is an affiliate link.soy sauce, This is an affiliate link.mirin and sugar (although I’ve used honey). This is what ensures that appealing gleam and tantalising sweet and salty flavour.
Other aromatics are added for flavour- I’ve used classic ginger, garlic and a (generous) pinch of chilli.
While you can fast track your marinade, this is where the magic happens, so I start mine a day ahead giving it a night tucked up in the fridge. You might think that marinating only serves to impart flavour into the meat, but that is not all! When using beef, it’s an especially important part of the process.
The mirin, and rice vinegar, in a teriyaki marinade recipe have acidic properties which tenderise meat, breaking down tough fibres and at the same time trapping in the beefy juiciness. So, the longer you marinate, the more likely you are to get mouthfuls of dreamily soft beef bursting with rich sauce.
Recipe tips and notes
- The magic to marinating is time. In this recipe, I marinate the beef overnight for maximum flavour and tenderness. If you are desperately short on time, give it at least an hour!
- The marinade will later become the sauce. Yes, it is completely safe to use it after it has had the raw beef in it. Just make sure when cooking that the liquid reaches boiling point and simmers for 5 minutes to destroy any bacteria.
- The most useful tip to any stir fry recipe is to have all your ingredients, chopped, diced, mixed, marinated and in easy reach of the wok before you begin.
- As teriyaki is usually grilled, set your heat to high to gain that slight char.
- Obviously, beef is not the only choice for teriyaki. Feel free to substitute for salmon, duck, meatballs or chicken.
- I’ve stuck to onions, but you could easily pad out the veg content.
- Choose vegetables that will cook quickly, i.e. peppers, snow peas or zucchini (courgette). Or if you’re using sturdier ones like carrots or broccoli, blanch or steam the first to soften.
Serving suggestions
With a rapid, hands-on cook time of 15 minutes, adding starters and sides can be daunting. So, here’s a few ideas to compliment the main event that can be prepped in advance or are low demand:
Plain white rice- cook this just before you fire up your wok. It can sit with cloth over it until ready to serve. Or coconut rice, which can wait in an This is an affiliate link.Instant Pot.
Plain egg noodles- they can boil briefly in the background with your eye on them. Or if you’ve got the skills and can handle two woks in tandem, miso noodles with tenderstem broccoli, noodles and greens in one!
Vegetables are non-negotiable at my table, either of these oven-prepared miso-glaze recipes, eggplant/aubergine or carrots, are hands-off and ready when you are.
Storage and leftovers
Stir fries make great leftovers! The reason is all those punchy aromatics; garlic, ginger, chilli and soy getting extra time to blend and settle into the meat (or veg).
Keep this teriyaki beef stir fry in an This is an affiliate link.airtight container for up to 4 days. Reheat on the stove top or in the microwave (90 secs).
More recipes to try
Beef Teriyaki
Equipment
- This is an affiliate link.Carbon steel wok
Ingredients
For the marinade
For the teriyaki beef stir fry
- 500g / 1 lb beef steak cut into thin strips
- 2 tbsp vegetable oil
- 4 green onions
- 1 small red onion sliced
- 2 tsp sesame oil
- 125ml / ½ cup beef stock
- 2 tsp corn starch
Instructions
- The night before prepare the marinade by mixing mirin, soy sauce, rice vinegar, fresh grated ginger, pressed garlic, red chilli flakes and honey in a wide and shallow bowl. Add the beef strips, mix well, cover with plastic wrap and refrigerate until the next day. Alternatively, you can marinade the beef for 1 hour if you are short on time.
- Before starting on the stir fry cut and slice all vegetables and have them ready to go.
- Heat a large pan or a wok over medium high heat, add the vegetable oil. Take the beef out of the marinade and brown over high heat for 1-2 minutes on each side. Do it in batches to avoid overcrowding and steaming. (Reserve the marinade, you should have approximately ⅔ cup/175 ml of marinade.) Once the beef is seared, put it in a clean bowl and set aside.
- To the same pan add sliced red onion and stir fry oven high heat for 3 minutes until it’s got a bit of colour on it but still crunchy.
- Return the beef to the pan with the reserved marinade, beef stock and bring to a simmer, then add the cornstarch diluted in water and stir until thickened, continue simmering for 5 minutes, then add sesame oil, green onions, stir to combine and take it off the heat. Serve sprinkled with sesame seeds and sticky white rice or noodles.
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