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Beef Teriyaki

This Beef Teriyaki Recipe rivals your favorite restaurant but is easy to make at home with pantry friendly ingredients! It boasts buttery tender beef stir fried with sweet pineapple and crisp-tender bell peppers, carrots and broccoli enveloped in a dynamic sticky, sweet, tangy, salty umami forward homemade teriyaki sauce. Best of all, the sensational teriyaki sauce can be whisked up in minutes and doubles as the marinade so there isn’t any double work! This beef teriyaki recipe is easy to customize and easy to make ahead – then it’s just a quick stir fry to dinner. You can serve the beef teriyaki with rice or low carb cauliflower rice along with potstickers and wonton soup for a complete Asian feast that’s so good you’ll never want to order takeout again!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 4 -6 servings

Ingredients

Stir Fry

  • 1 pound top sirloin steak or flank steak cut across the grain into 1/8" thin slices then cut into 2” length pieces*
  • 1 20 oz. can pineapple chunks, in juice
  • 3 cups broccoli florets
  • 2 carrots thinly sliced
  • 1 red bell pepper cut into 1” pieces
  • 3 green onions, chopped divided

Teriyaki Marinade/Sauce

Instructions

  • Whisk the Teriyaki Sauce ingredients together in a small bowl. Remove 1/4 cup and add it to bag with the sliced beef. Massage to coat steak. Marinate at room temperature for 30 minutes (only recommend if using top sirloin) or refrigerate for up to 24 hours.
  • Heat a drizzle of vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add pineapple and stir fry until caramelized, about 2 minutes; remove pineapple to a plate.
  • Heat 1-2 tablespoons vegetable oil in the now empty skillet over HIGH heat until very hot and sizzling. Drain/pat off excess marinade from beef (if there is any). Add half of the beef to the skillet in a single layer and sear for about 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.
  • To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add broccoli, carrots, and bell peppers. Stir fry until vegetables are crisp tender, about 2 minutes. (Don’t over-cook because they will continue to cook in sauce.)
  • Return the beef and pineapple to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Stir in about half of the green onions. Taste and add additional Asian chili sauce, sweet chili sauce, etc. if desired. Serve with rice and garnish with remaining green onions.

Notes

Tips for Success

  • Flank steak or top sirloin: The type of beef depends on your budget and time constrains. Flank steak emerges buttery tender once marinated for an extended period of time. Top sirloin is a little pricier but is more tender and the better option if don’t have time to marinate the teriyaki beef longer than 2 hours.
  • To thinly slice beef:   Place beef in the freezer for 60 minutes before slicing. This will help the beef not wiggle beneath your knife so it’s much easier to slice thinly and cleanly.
  • Slice beef across the grain: When you look at your steak, you can see the muscle fibers “grain” running through the meat in one direction. You want to cut perpendicular to the muscle fibers so they become as short as possible.
  • Bring beef to room temperature:  If the beef has been marinating in the refrigerator, let it come to room temperature, about 30 minutes, before cooking.  This will ensure it cooks evenly.  
  • Asian sweet chili sauce: Can be found in the Asian section of your grocery store. Just don’t confuse this sweet Asian chili sauce with traditional (hot) Asian chili sauce!
  • Pineapple juice:   Do NOT use fresh pineapple juice because it contains the enzyme bromelain which will leave your steak mushy.  In CANNED pineapple, however, the bromelain is extracted.
  • If omitting pineapple: I think the pineapple makes this recipe but if you only have veggies on hand and need to make this beef teriyaki now, then skip the pineapple juice and increase the apple cider vinegar to 1/4 cup and the sugar to 1/3 cup.
  • To make gluten free:  Use gluten free soy sauce or tamari.  You will also want to double check that your Asian sweet chili sauce is gluten free. 
  • Use the correct oil: You may substitute the vegetable oil with peanut oil but please don’t use olive oil because olive oil has a lower smoking point and stronger flavor.
  • Don’t overcook stir fry veggies:  I suggest setting the timer for 2 minutes – it can go fast and you don’t want to overcook the bell peppers.  It is better to under-cook them when stir frying then allow them to reach desired-crisp tenderness once you add the stir fry sauce.
  • Adjust teriyaki sauce to taste: This is YOUR beef teriyaki recipe. Make it sweeter by adding more sugar, tangier by adding more cider vinegar, spicier by adding more chili sauce or amp up the ginger or garlic flavor depending on your personal preference.
  • Swap the veggies: You can swap the veggies or omit some altogether. For example, instead of broccoli, add more bell peppers or carrots.  The beef teriyaki stir fry would also be tasty with snow peas, mushrooms, zucchini, celery, asparagus, edamame or bok choy.

How to Store and Reheat Beef Teriyaki 

This beef teriyaki recipe reheats wonderfully for lunches or dinners, just take care to not overcook the beef initially. 
  • How to store:  Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to reheat in microwave: Transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. 
  • How to reheat on the stove:  Reheat in a skillet over medium-low heat, stirring often.