By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
431 cal · 12 min
Beef Teriyaki
Recipe GLPRf17703e51785ab
Pan-seared beef steaks glazed with a rich teriyaki sauce made from brown sugar, mirin, sake, and soy sauce. The steaks are seared until golden, then coated repeatedly in the sauce until it becomes thick and glossy. Sliced and served with the remaining glaze.
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Ingredients
2 beef steaks, 1/3-inch thick
2 tablespoons dark brown sugar
2 tablespoons mirin
2 tablespoons sake
2 tablespoons soy sauce
Vegetable oil as needed
Directions
In a small bowl, whisk together the dark brown sugar, mirin, sake, and soy sauce until the sugar dissolves completely. Set the teriyaki sauce aside.
If the beef steaks are very lean with minimal marbling, lightly rub about 1 teaspoon of oil on each steak. If the steaks have good marbling, no oil is needed. Heat a heavy-bottomed skillet over high heat until very hot. Place the steaks in the pan and sear the first side until deeply browned, about 2-3 minutes.
Flip the steaks and sear the second side until browned, another 2-3 minutes. For medium-rare doneness, use shorter searing times; for well-done, extend the cooking time accordingly. The steaks should reach an internal temperature of 145F for medium-rare.
If excess oil has accumulated in the pan, carefully drain and discard it. Pour the prepared teriyaki sauce into the pan around the steaks and bring it to a simmer.
Continuously flip the steaks back and forth in the sauce, every 30 seconds or so, for about 1-2 minutes until the sauce thickens and becomes glossy, coating each steak in a rich glaze. Transfer the steaks to a cutting board and let rest for 2-3 minutes.
Using a sharp knife, slice the rested beef steaks into thin strips. Arrange on a serving plate and drizzle the remaining teriyaki glaze over the sliced meat. Serve immediately.
Comments
Mirin and sake are the sticking points here—neither Harris Teeter, Food Lion, Publix, Walmart, nor ALDI stock them reliably in Charlotte, so you'll need a special trip to a Japanese market or Asian grocer. The beef, brown sugar, soy sauce, and oil are standard pantry, and the dish comes in well under $8 per serving. The stated 12 minutes ignores the actual 10–15 minutes needed to slice the steak thin and reduce the glaze to proper thickness; expect 25 minutes start to finish. This is a high-heat, high-attention dish that reheats poorly and demands you watch the pan throughout, making it a same-night dinner best suited to when you are home and focused.
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