Sweet and tangy, this Beef Teriyaki recipe comes together in less than 30 minutes. Tender, thinly sliced beef stir-fried with onion, this teriyaki beef is bursting with flavor and will disappear fast once you set it down on the table!

For nights when I want to get dinner on the table fast, this beef teriyaki fits the bill perfectly! It’s filling, comforting, and packed with flavor. You’ll want to make it again and again!

Overhead view of a plate of beef teriyaki over rice.

Why You’ll Love This Beef Teriyaki Recipe

This beef teriyaki recipe is a fast recipe, so you can get dinner on the table quickly. It actually comes together faster than my rice cooker working its magic.
This recipe relies a lot on kitchen staples! I always have shabu shabu beef in my freezer, and everything else is in my pantry. The only thing that I usually have to grab is orange juice, but that’s no biggie!
It’s super tasty, and it doesn’t require a ton of effort to make. What’s not to love?!

Ingredients You’ll Need

Ingredients needed to make beef teriyaki.

soy sauce — use low sodium soy sauce.
orange juice or pineapple juice — I prefer pineapple juice, but orange juice is more accessible and budget-friendly. You can use bottled orange juice or freshly squeezed. This adds a lot of sweetness to the dish. If you’re not a fan of the tangy flavor, you can always use less orange juice and add honey.
garlic — I recommend freshly minced garlic.
mirin — mirin is a Japanese sweet rice wine. If you do not have it on hand, you can use rice vinegar with added honey.
sake — this is a Japanese alcoholic beverage made from fermented rice. If you do not have this on hand, you can leave it out.
cornstarch — you’ll need a pinch to thicken the teriyaki sauce.
oil — any oil you want to saute the onions in.
onion — I use a small yellow onion, but you can also use sweet onion.
beef — I use shabu shabu beef, rib eye cut, so it’s already sliced super thin so it cooks in a flash. You can also slice a steak into thin pieces if you prefer. Try using flank steak, rib-eye, or sirloin.

How to Make Beef Teriyaki

Combine the soy sauce, orange juice, mirin, sake, garlic, and cornstarch in a small bowl. Add a tablespoon of honey, if using.

Set of two photos showing sliced onions in a pan then beef added to the pan.

In a large skillet over medium heat, heat the oil and add the sliced onions. Saute them for 2 to 3 minutes.
Add the sliced shabu shabu beef (frozen or thawed), and cook until 60-70% browned.

Set of two photos showing sauce added to a pan.

Add the sauce to the skillet and let the sauce come up to a simmer.
Once all the beef has cooked through and the sauce as thickened to your liking, remove from heat and garnish with sesame seeds and green onions if desired. Serve with rice or your carb of choice.

Close up of a plate of beef teriyaki over rice.

Recipe Tips and Notes

Usually, I add honey to my homemade teriyaki sauce but left it out for this recipe (ok, because I ran out of honey) but I found it sweet enough without the added honey. However, you are more than welcome to add a tablespoon of honey to the sauce!
If you are not using shabu shabu beef, it must be thawed before cooking. Shabu shabu beef is thin enough that it’ll cook through evenly without needing to be thawed.
If you want to slice your own beef from a steak, I recommend freezing it for 10-15 minutes so it’s easier to thinly slice it.

An angled view of beef teriyaki over rice on a plate.

Make Ahead Tips

Meal prep: once cooled, store the cooked beef teriyaki in an airtight container for up to 4 days in the fridge. I like to pack mine with jasmine rice but Japanese corn rice is perfect for a meal prep as well.
Reheat: Simply reheat the beef on the stovetop in a skillet or microwave it.

Beef Teriyaki

Sweet and tangy, this Beef Teriyaki recipe comes together in less than 30 minutes. Tender, thinly sliced beef stir-fried with onion, this teriyaki beef is bursting with flavour and will disappear fast once you set it down on the table!

5 from 1 vote

Print Rate

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Ingredients

For the Sauce

4-5 tablespoons soy sauce
¼ cup orange juice, or pineapple juice
1 tablespoon mirin
1 tablespoon sake
3-4 cloves garlic, minced
1 teaspoon cornstarch
1 tablespoon honey, optional

Everything Else

1 tablespoon oil
1 small onion, sliced
1½-2 pound shabu shabu beef, or sliced flank steak, ribeye, sirloin

Equipment

Large skillet

Instructions

Combine the soy sauce, orange juice, mirin, sake, garlic, and cornstarch in a small bowl. Add a tablespoon of honey, if using.
In a large skillet over medium heat, heat the oil and add the sliced onions. Saute them for 2 to 3 minutes.
Add the sliced shabu shabu beef (frozen or thawed), and cook until 60-70% browned.
Add the sauce to the skillet and let the sauce come up to a simmer.
Once all the beef has cooked through and the sauce has thickened to your liking, remove from heat and garnish with sesame seeds and green onions if desired. Serve with rice or your carb of choice.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: Japanese

Nutrition Disclaimer

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