Tender beef, broccoli, soy sauce, garlic, and brown sugar come together in this quick and flavorful beef teriyaki recipe.
You know those nights when you open the fridge, stare blankly, and somehow expect dinner to magically appear? That was me last Tuesday. I had beef in the fridge, a serious craving for takeout-style teriyaki, and zero desire to spend $45 on delivery again. So I whipped up this beef teriyaki recipe that I’d jotted down on a sticky note ages ago (back when I still used sticky notes).
One bite in, and I swear, my kitchen smelled like our favorite Japanese restaurant—minus the awkward silence while waiting for the check. My husband took one bite, raised his eyebrows, and said, “You made this?” I still don’t know if I should’ve been offended or flattered.
Why You’ll Love This Beef Teriyaki Recipe?
This dish? It’s lightning fast. Seriously, from cutting board to plate in about 25 minutes. The sauce is a sweet-savory bomb that clings to every juicy piece of beef and coats the broccoli like it was meant to be there. And best of all? It tastes like you got takeout—but it’s way cheaper, and no pants are required.
Ingredient Notes:
Let’s break it down a bit so you know exactly what you’re working with:
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Beef Sirloin – Go with boneless sirloin or flank steak. It cooks fast and stays tender when sliced thinly.
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Broccoli Florets – Adds color, texture, and makes you feel like you’re doing something healthy. Win-win.
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Beef Broth – This is your sauce base, so use low-sodium if you want to control the salt.
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Cornstarch – Helps thicken that glossy teriyaki sauce to perfection.
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Soy Sauce – Classic flavor punch. Use tamari for gluten-free.
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Brown Sugar – Balances the saltiness with a hint of sweet.
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Garlic Powder – You can use fresh garlic too, but the powder mixes smoothly in a pinch.
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White Rice – A must-have base. Glutinous white rice gives it that sticky comfort factor.
How To Make Beef Teriyaki?
- Start with the rice.
I usually get that going first, because it takes about 20 minutes. Just bring the water and rice to a boil, cover it, and let it do its thing on low while you prep the rest. - Whip up the sauce.
In a bowl, whisk together the beef broth, soy sauce, brown sugar, cornstarch, and garlic powder. You’ll want this ready to go because once the pan is hot, things move fast. - Sear that beef.
Get your skillet (or wok if you’re fancy) piping hot. Toss in the sliced beef and let it brown. Don’t crowd the pan or it’ll steam—nobody wants sad, soggy beef. Let it get that caramelized edge. - Add the broccoli.
Once the beef is browned, throw in the broccoli and stir for a minute or two. You still want it bright green and slightly crisp. - Pour in the sauce.
Give your sauce one last stir, then pour it over everything in the pan. Let it bubble up and thicken. It’ll only take a couple minutes. Stir gently to coat every bit. - Serve it up.
Scoop that hot rice into bowls, pile on the beef and broccoli, and spoon on extra sauce if you’re into that (which you totally should be).
Storage Options:
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or toss everything in a pan with a splash of water to loosen the sauce. The rice might clump, but hey, that’s part of the charm.
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Variations and Substitutions:
Here’s where you can get creative:
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Swap the protein – Try chicken, tofu, or even shrimp if beef isn’t your thing.
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No broccoli? – Bell peppers, snow peas, or green beans work great.
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Want more heat? – Add a few red pepper flakes or a squirt of sriracha to the sauce.
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Low-carb version? – Serve it over cauliflower rice or skip the rice altogether (I’ve done this… once).
What to Serve with Beef Teriyaki?
Besides rice (because that’s a given), here are a few ideas:
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Steamed dumplings – For the full takeout-at-home experience.
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Miso soup – Light, savory, and complements the richness of the teriyaki.
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Cucumber salad – Adds a refreshing crunch to balance the bold flavors.
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A glass of cold white wine or sake – Because you’ve earned it.
Frequently Asked Questions:
Can I make this ahead of time?
You sure can! Cook everything, store it, and just reheat before serving. The flavors actually deepen a little overnight.
Is this gluten-free?
Not as written, but super easy to adapt. Just use tamari instead of soy sauce and make sure your broth and cornstarch are certified gluten-free.
Can I freeze it?
Yes, but the texture of the broccoli might change a bit. Freeze the beef and sauce separately for best results.
Whew. So there you have it—my go-to Beef Teriyaki Recipe for when life’s busy but your taste buds are still holding out for something awesome. If you give it a try, let me know how it goes—or better yet, tag me in a photo so I can drool over your plate.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beef Teriyaki Recipe
Ingredients
- 1⅔ cups water
- 1½ cups uncooked glutinous white rice
- 1 14 oz. can beef broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- ¼ teaspoon garlic powder
- 1 pound boneless beef sirloin steak thinly sliced
- 4 cups fresh broccoli florets
Instructions
Prepare the Rice:
- In a medium saucepan, bring the water to a boil over medium-high heat. Add the rice, reduce heat to medium-low, cover with a tight-fitting lid, and simmer for approximately 20 minutes, or until the rice is tender and the water has been absorbed.
Mix the Sauce:
- While the rice is cooking, in a separate bowl, whisk together the beef broth, cornstarch, soy sauce, brown sugar, and garlic powder until the mixture is smooth and the cornstarch is fully dissolved. Set aside.
Cook the Beef:
- Heat a large skillet or wok over medium-high heat. Add the sliced beef to the dry skillet and cook for 3–4 minutes, stirring occasionally, until the beef is browned and its juices have mostly evaporated.
Add the Broccoli and Sauce:
- Incorporate the broccoli florets into the skillet. Pour in the prepared sauce mixture. Stir to combine. Bring the mixture to a boil, then reduce the heat slightly and continue to cook until the sauce thickens and the broccoli is tender-crisp, approximately 4–5 minutes.
Serve:
- Spoon the cooked rice onto plates or into bowls. Top with the beef and broccoli mixture. Serve immediately and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
