This twenty minutes beef teriyaki is another deceivingly easy dish. It looks and tastes amazing, and takes less than half-hour to be ready? With just a handful of ingredients? Perfect weekday meal.
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I usually make this with beef steak cubes, however lately we have been using strips as that’s what is available most times. I just adjust the cooking time accordingly.
The meat itself takes a few minutes to cook and the cornflour coating gives it a nice texture. I use cornflour a lot, especially when gosh frying meat and chicken as it keeps the meat moist and prevents it from drying out. It also helps in thickening up sauces, which is another thing I use it for in this recipe.
Like my quick honey garlic chicken, this recipe consists of 2 steps. Cook the meat and add the sauce in. Super simple.
For the teriyaki sauce, I like to mix the ingredients directly in the wok, however you can also premix them in a bowl and stir them in. The reason I like to do it in the wok is so I can very slightly toast my garlic and ginger before adding the rest of the sauce ingredients. I use low salt soy sauce so I can better control the salt content, but that is my personal choice.
I like to serve this with some plain sticky rice and some shredded carrots, however, it’s also great with some vegetables.
“This recipe has been featured in Twinkl, as part of their Top Ramadan Recipes from around the World Campaign.”
Twenty Minutes Beef Teriyaki
Equipment
- Wok
Ingredients
The Beef
- 160 g Beef strips
- 25 g Cornflour
The Sauce
- 2 tbsp Sesame Oil
- 2 tbsp Reduced Salt Soy Sauce
- 2 tbsp Light Brown Sugar
- 3 Garlic Cloves
- 1/4 tsp Ginger Paste
- 1 tbsp Cornflour
- 2 tbsp Cold Water
- Salt and pepper To taste
Optional Garnishes
- Toasted Sesame Seeds
- Spring Onions
Instructions
- Start by coating your beef in the cornflour. Make sure every strip is coated. Set it aside.
- Grate the garlic cloves and set them aside.
- Heat a tablespoon of sesame oil in a wok and flash fry the beef. This should take about a minute. Remove it from the heat and set it aside in a bowl.
- Add the rest of the oil to the wok, let it heat, and gently toast the garlic and ginger for about 10 seconds.
- Add the sugar and the soy sauce and stir until all the sugar has dissolved.
- Add the beef back in and stir, making sure every strip is covered by the sauce.
- In a small bowl mix the cold water with the cornflour, making sure there are no lumps.
- Add the cornflour "slurry" to the wok and stir, letting the sauce thicken for about 30 seconds.
- Serve hot, garnished with spring onions and toasted sesame seeds.
We have added this to our weekly rotation as both and me my husband love it so much.