20-Minute Teriyaki Steak That Crushes Takeout Every Time

Name: 20-Minute Teriyaki Steak That Crushes Takeout Every Time
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 lb (450g) flank steak or sirloin, thinly sliced; 1/4 cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp mirin or rice vinegar; 1 clove garlic, minced; 1 tsp grated ginger; 1 tbsp vegetable oil; 1 tbsp cornstarch (optional, for thickening); 1 tbsp water (if using cornstarch); Sesame seeds and green onions for garnish

By:

Christina R. Jones

May 31, 2025

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You know that moment when you take a bite of teriyaki steak so good it makes you forget all about takeout? That’s exactly what happened the first time I whipped up this recipe at home. I was skeptical—could my kitchen really compete with the Japanese steakhouse down the street? But one taste of that glossy, caramelized sauce clinging to tender slices of beef, and I became a believer. This teriyaki steak isn’t just easy—it’s the kind of dish that’ll have your family begging for seconds before they’ve even finished firsts. The secret? A magical 4-ingredient sauce that comes together faster than you can say “delivery.”

Why You’ll Love This Teriyaki Steak Recipe

This isn’t just another steak recipe—it’s your new weeknight superhero. Here’s why it’s about to become your go-to:

Faster than takeout: From fridge to table in 20 minutes flat (yes, I timed it!)
Pantry magic: Uses ingredients you probably already have—no specialty store runs needed
Better control: Adjust the sweetness or saltiness exactly how you like it (unlike restaurant versions that can be too cloying)
Freezer-friendly: Make a double batch—the sauce freezes beautifully for instant meals later
Endless variations: Swap in chicken, tofu, or even portobellos and it still works like a dream

Trust me, once you taste that sticky-sweet glaze caramelizing on tender beef, you’ll wonder why you ever dialed for delivery.

Teriyaki Steak Ingredients

Here’s everything you’ll need to make the most insanely good teriyaki steak of your life—I promise it’s nothing fancy:

1 lb (450g) flank steak or sirloin – sliced thin against the grain (this is KEY for tenderness)
1/4 cup soy sauce – I use low-sodium to control saltiness, but regular works too
2 tbsp honey or brown sugar – honey gives a cleaner sweetness, brown sugar adds depth
1 tbsp mirin – that secret Japanese sweet rice wine that makes all the difference
1 clove garlic, minced – don’t even think about using powder here
1 tsp grated ginger – fresh is best, but 1/4 tsp dried works in a pinch
1 tbsp vegetable oil – for getting that perfect sear
1 tbsp cornstarch + 1 tbsp water (optional) – only if you like your sauce extra glossy
Sesame seeds and green onions – for that pretty finish

Ingredient Notes & Substitutions

No mirin? No problem! I’ve used 1 tbsp rice vinegar + 1/2 tsp sugar in a pinch. If your soy sauce is particularly salty (looking at you, Kikkoman), reduce it to 3 tbsp and add 1 tbsp water. The cornstarch slurry is totally optional—I skip it when I’m feeling lazy and the sauce still thickens beautifully as it reduces. Pro tip: freeze your steak for 20 minutes before slicing—it makes those thin cuts SO much easier.

How to Make Teriyaki Steak

Now for the fun part—let’s turn these simple ingredients into the most mouthwatering teriyaki steak you’ve ever tasted. I’ve made this recipe so many times I could do it with my eyes closed (though I don’t recommend that with hot pans!). Follow these steps, and you’ll have restaurant-quality results every single time.

Step 1: Prepare the Teriyaki Sauce

Grab your favorite mixing bowl—mine’s that chipped blue one that’s seen better days—and let’s make magic. Whisk together the soy sauce, honey, mirin, garlic, and ginger until the honey completely dissolves. This is where the flavor foundation happens, so taste as you go! Want it sweeter? Add another drizzle of honey. More tang? A splash of extra mirin. The sauce should dance beautifully between sweet and savory—like your favorite jazz song in liquid form.

Step 2: Cook the Steak

Heat your oil in a large skillet or wok until it shimmers—this is CRUCIAL for getting that perfect sear. Working in batches if needed (crowding the pan is the enemy of good browning!), add your thinly sliced steak. Listen to that glorious sizzle! Cook for just 2-3 minutes until the edges get caramelized but the center stays slightly pink. Remember, we’ll be simmering it in sauce later, so undercook slightly here. The smell at this stage alone is worth making this recipe!

Teriyaki Steak - detail 1

Step 3: Thicken the Sauce

Pour that gorgeous sauce over your steak and let it bubble away for 3-4 minutes. Watch as it transforms from thin and watery to glossy and clingy. If you’re using cornstarch (which I only do for company), mix it with water first to avoid lumps, then stir it in during the last minute of cooking. The sauce should coat the back of a spoon—not too thick, not too runny. And just like that, you’ve created teriyaki perfection!

Tips for Perfect Teriyaki Steak

After burning one too many batches (oops!), I’ve learned a few tricks that make all the difference:

Slice smarter: Cut steak against the grain in 1/4-inch slices—any thicker and it chews like shoe leather
Marinate for miracles: Even 15 minutes in the sauce deepens flavors dramatically (overnight is heavenly)
Control your glaze: Remove steak before adding cornstarch—over-thickened sauce turns into steak-flavored pudding
Don’t overcook: The steak keeps cooking in residual heat—pull it when it’s pinker than you think it should be

Follow these, and you’ll get tender, glistening steak every single time. Promise!

Serving Suggestions for Teriyaki Steak

Oh, the places your teriyaki steak can go! My absolute favorite is piled high on a steaming mound of jasmine rice—those saucy bits soaking into every grain is pure magic. For busy nights, I’ll toss it with noodles and whatever veggies are lurking in the fridge (bell peppers and snap peas are dreamy here). Need something lighter? A quick cucumber salad with rice vinegar cuts through the richness beautifully. And don’t even get me started on stuffing it into warm tortillas with crunchy slaw—leftovers never stood a chance!

Storing and Reheating Teriyaki Steak

Here’s the good news—this teriyaki steak tastes almost better the next day! Store it in an airtight container for up to 3 days, but I’ll be shocked if it lasts that long. When reheating, go low and slow—a quick zap in the microwave at 50% power or a gentle warm-up in a skillet with a splash of water keeps the steak tender. Pro tip: freeze individual portions with some sauce—they’ll rescue you on those “I can’t even” nights!

Teriyaki Steak FAQs

After making this recipe countless times (and fielding texts from friends who tried it), here are the questions I get asked most:

Can I use chicken instead of steak?
Absolutely! Thinly sliced chicken thighs work beautifully—just cook them a minute or two longer. The sauce clings to poultry like a dream.

How can I reduce the sodium?
Easy fixes: use low-sodium soy sauce or swap half with coconut aminos. I also skip added salt and let the natural flavors shine.

Does this freeze well?
Like a champ! Freeze the cooked steak and sauce together for up to 2 months. Thaw overnight in the fridge—it reheats perfectly for quick meals.

Why is my steak tough?
Two likely culprits: slicing with the grain instead of against it, or overcooking. Remember—high heat, quick cook time!

Nutritional Information

Here’s the scoop per serving (about 1/4 of the recipe): roughly 280 calories with a solid 28g protein—perfect for post-workout fuel! Keep in mind these are estimates—your exact numbers will dance a bit depending on your steak’s marbling and how heavy-handed you are with that delicious sauce. Sodium clocks in at 900mg, so if that’s a concern, definitely opt for low-sodium soy sauce like I sometimes do.

Final Thoughts

Now it’s your turn—whip up this teriyaki steak and let me know how it turns out! Tag me when you make it so I can see your masterpiece.