How to Make Japanese Beef Teriyaki, Part 2

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken offers a leaner option while pork is often more affordable.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar with sugar mimics mirin's sweetness and acidity.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Turn the heat on high.

Trim the beef to make it tender.

Sauté the beef in a sauté pan or on a barbecue.

Do not marinate the beef first to avoid burning due to the sugar in the marinade.

Add a little oil to the pan.

Cook the beef over medium heat until browned.

Pour out excess oil from the pan.

Add teriyaki sauce to the beef and reduce the heat to medium.

Cook the beef with the sauce until the sauce thickens slightly.

Prepare short grain rice (similar to sushi rice) without seasoning it.

Assemble the plate with rice, sautéed vegetables, and the beef on top.

Check the doneness of the beef by pressing it for firmness.

Let the beef rest to allow juices to collect before slicing.

Slice the beef against the grain for better texture.

Serve the beef with sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens