Teriyaki Beef Stir-Fry Recipe

This savory Teriyaki Beef Stir-Fry is made with tender strips of sirloin steak, crisp broccoli florets, sweet bell peppers, and a simple homemade teriyaki sauce. The result is a perfectly balanced and flavorful one-pan meal that’s packed with texture and taste. This recipe is perfect for a busy weeknight dinner during the back-to-school season, coming together in under 30 minutes and serving four people.

Teriyaki Beef Stir-Fry Ingredients

For the Beef and Marinade:

• 1 lb sirloin or flank steak, thinly sliced against the grain
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon cornstarch

For the Teriyaki Sauce:

• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch

For the Stir-Fry:

• 1 tablespoon vegetable oil
• 1 large head of broccoli, cut into bite-sized florets
• 1 red bell pepper, sliced
• Steamed rice, for serving
• Sesame seeds and sliced scallions, for garnish

How To Make Teriyaki Beef Stir-Fry

1. Marinate the beef: In a medium bowl, toss the sliced beef with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it sit while you prepare the other ingredients.
2. Prepare the sauce: In a separate small bowl, whisk together all the teriyaki sauce ingredients (1/2 cup soy sauce, water, honey, rice vinegar, sesame oil, garlic, ginger, and 1 tablespoon cornstarch) until smooth. Set aside.
3. Sear the beef: Heat the vegetable oil in a large skillet or wok over high heat until it shimmers. Add the beef in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 1-2 minutes per side until browned. Remove the beef from the skillet and set it aside.
4. Stir-fry the vegetables: Add the broccoli florets and sliced bell pepper to the same hot skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp. You can add a tablespoon of water to the pan to help steam the broccoli.
5. Combine and simmer: Return the seared beef to the skillet with the vegetables. Give the teriyaki sauce a final whisk and pour it into the pan. Bring the mixture to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce has thickened and coats everything.
6. Serve: Serve the Teriyaki Beef Stir-Fry immediately over hot steamed rice, garnished with a sprinkle of sesame seeds and sliced scallions.

Recipe Tips

• Slice Against the Grain: For the most tender beef, make sure to slice it thinly against the direction of the muscle fibers. This shortens the fibers and makes the meat much easier to chew.
• Get Your Pan Hot: A very hot skillet or wok is essential for getting a good sear on the beef quickly without overcooking it. This locks in the juices and creates great flavor.
• Prep Everything First: Stir-frying happens very quickly, so have all your ingredients (beef sliced, vegetables chopped, sauce mixed) ready to go before you start cooking. This French technique is called mise en place.
• Don’t Overcrowd the Pan: Cooking the beef in a single layer ensures it sears rather than steams. If your pan isn’t big enough, cook the beef in two separate batches.

What To Serve Teriyaki Beef Stir-Fry

This Teriyaki Beef Stir-Fry is perfectly served over a bed of fluffy white or brown jasmine rice to soak up all the delicious sauce. For other options, you can serve it with quinoa, cauliflower rice for a lower-carb meal, or even tender rice noodles. It’s a complete meal on its own, so no other sides are necessary.

How To Store Teriyaki Beef Stir-Fry Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly upon reheating, but it will still be delicious.
• Freeze: You can freeze the stir-fry in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating gently in a skillet or microwave.

Teriyaki Beef Stir-Fry Nutrition Facts

• Calories: 455 kcal
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: 19g
• Protein: 35g

Frequently Asked Questions

• What is the best cut of beef for stir-fry? Flank steak, sirloin steak, and skirt steak are the best choices. They are lean but flavorful and become very tender when sliced thinly against the grain and cooked quickly over high heat.
• Can I use different vegetables in this stir-fry? Absolutely! This recipe is very versatile. Feel free to add or substitute with other vegetables like sliced carrots, snow peas, mushrooms, onions, or bok choy. Adjust the cooking time as needed.
• My teriyaki sauce seems too thin. How can I fix it? The cornstarch in the sauce should thicken it as it simmers. If it’s still too thin for your liking, you can mix an extra teaspoon of cornstarch with two teaspoons of cold water to make a slurry, then stir it into the simmering sauce until it reaches your desired consistency.
• Can I make this with chicken instead of beef? Yes, this recipe works great with chicken. Slice boneless, skinless chicken breasts or thighs into thin strips and follow the recipe exactly, ensuring the chicken is cooked through before serving.

Try More Recipes:

• Teriyaki Chicken With Sesame Noodles Recipe
• Teriyaki Mushroom And Egg Noodle Bowls Recipe
• Teriyaki Salmon And Kale Sheet Pan Supper Recipe
• Teriyaki Sheetpan Pork Recipe