Why You’ll Love This Recipe

You’ll love this Teriyaki Flank Steak because it’s simple to make yet packed with rich, balanced flavors. The beef is coated with cornstarch for a perfect sear and tender texture, then tossed in a glossy, homemade teriyaki sauce that you can easily customize. It cooks quickly on the stovetop, requires minimal ingredients, and pairs wonderfully with steamed rice or vegetables.

Ingredients

1 1/2 pounds flank steak, thinly sliced
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup water
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated ginger
1 tablespoon honey
1 teaspoon cornstarch (for sauce)
Sesame seeds, for garnish
Chopped green onions, for garnish

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Prepare the Beef: Slice the flank steak into thin pieces. Place them into a gallon-sized Ziploc bag. Add 1 tablespoon cornstarch to the bag and shake well until the beef pieces are coated evenly.
Cook the Beef: Heat a large skillet over medium-high heat. Add the coated beef and cook for about 3-4 minutes on each side until browned. Transfer the cooked beef to a plate and set aside.
Make the Sauce: While the beef cooks, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, honey, and 1 teaspoon cornstarch in a medium bowl until smooth with no lumps.
Simmer the Sauce: Lower the heat to medium and pour the teriyaki sauce mixture into the skillet. Bring it to a simmer and cook, stirring, until the sauce thickens, about 2-3 minutes.
Combine and Coat: Return the cooked beef to the skillet and toss in the thickened teriyaki sauce until well coated.
Serve: Garnish with sesame seeds and chopped green onions. Serve hot and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Add Vegetables: Toss in bell peppers, snap peas, or broccoli for a more colorful, nutritious meal.
Spice It Up: Add a dash of crushed red pepper flakes or a drizzle of Sriracha to the sauce for heat.
Sweetener Alternatives: Swap honey for maple syrup or brown sugar depending on your preference.
Gluten-Free: Use tamari or gluten-free soy sauce to make this recipe gluten-free.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm leftovers in a skillet over medium heat or in the microwave until heated through. Avoid overheating to keep beef tender.
Freezing: This dish is best enjoyed fresh but can be frozen for up to 1 month. Thaw overnight and reheat gently.

FAQs

Can I use another cut of beef?

Yes, sirloin or ribeye sliced thinly works well as alternatives.

How do I slice flank steak thinly?

Freeze the steak for 20-30 minutes to firm it up, then slice against the grain thinly.

Can I prepare the sauce ahead of time?

Yes, the sauce can be mixed and refrigerated for up to 2 days.

Can I make this dish vegetarian?

Use tofu or tempeh instead of beef and adjust cooking time accordingly.

How thick should the sauce be?

The sauce should be thick enough to coat the beef nicely without being too gloopy.

Can I cook this in a grill pan?

Yes, cooking the beef on a grill pan adds a nice char and smoky flavor.

Is it necessary to coat the beef with cornstarch?

Coating beef with cornstarch helps achieve a better sear and slightly thickens the sauce.

Can I add garlic to the sauce?

Absolutely, minced garlic adds extra depth of flavor.

How long can leftovers be stored?

Up to 3 days refrigerated, best consumed within this time for freshness.

What should I serve with teriyaki steak?

Steamed rice, stir-fried vegetables, or a fresh salad are great accompaniments.

Conclusion

This Teriyaki Flank Steak recipe brings together tender, juicy beef and a luscious homemade teriyaki sauce for a quick, satisfying meal. It’s easy to prepare, packed with flavor, and adaptable to your taste preferences, making it a fantastic addition to your weeknight dinner rotation.