Beef Teriyaki

Before I was born, my parents lived on the island of Okinawa in Japan. My mom brought this recipe for Beef Teriyaki home with her. It’s been a family favorite my whole life.

A key to success with this dish is to purchase the leanest sirloin steak you can find and slice it super thin.


Beef Teriyaki

  • 1-½ to 2 pounds sirloin steak, pounded thin, and sliced into 1-½ -inch long super-thin slices; all fat and gristle removed
  • 1-inch piece of fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 2 Tbsp Mirin
  • ¼ cup brown sugar
  • 1/3 to ½ cup soy sauce
  • 3 green onions, sliced
  • 2 Tbsp vegetable oil

In a large bowl, combine ginger, garlic, Mirin, brown sugar, soy sauce, and green onions. Add the beef and mix well. Marinate for 30 minutes.

Heat oil in a large skillet. Add in beef. Cook, stirring often, until marinade is evaporated and meat has carmelized.

Serve with cooked carrots and edamame over hot, cooked rice.

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