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Sweet Soy Beef Teriyaki
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Ingredients
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Step by step
Method
4 steps
- 1
Pat 1 pound thinly sliced flank or sirloin dry and season lightly with salt and pepper. Heat 1 tablespoon oil in a wide skillet over high heat until it just smokes. Sear the beef in batches 1–2 minutes per side until browned at the edges but still a little pink inside; crowding steams it. Transfer to a plate.
- 2
Lower heat to medium. In the same pan, add ⅓ cup soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, grated ginger, and minced garlic. Simmer 1 minute, scraping up the browned bits — it should smell sweet and sharp.
- 3
Stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and cook 30–60 seconds until the sauce turns glossy and coats a spoon. Return the beef and any juices; toss 30 seconds to lacquer. Kill the heat and finish with a teaspoon of sesame oil.
- 4
Scatter green onions and serve over steamed rice. The beef should look shiny and sticky, not swimming in thin sauce.