Japanese Take Out Teriyaki Beef or Chicken
Bring the vibrant flavors of your favorite Japanese take-out straight to your kitchen with this irresistible recipe for Japanese Take Out Teriyaki Beef or Chicken. This dish features tender slices of beef or chicken coated in a glossy, homemade teriyaki sauce made with soy sauce, mirin, sake, brown sugar, garlic, and ginger for an authentic touch. Perfectly balanced between sweet and savory, the sauce thickens to a luscious glaze, clinging to the meat for maximum flavor in every bite. Quick to prepare, this 25-minute recipe is a weeknight dinner game-changer. Garnished with sesame seeds and green onions, and served over a fluffy bed of steamed rice, it’s a hearty, restaurant-quality meal that’s easy to make and hard to resist. Whether you're a fan of the classic teriyaki beef or prefer juicy chicken, this versatile dish is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams Beef (thinly sliced sirloin or flank steak) or chicken (thinly sliced chicken breast or thighs)
- 120 ml Soy sauce
- 60 ml Mirin (Japanese sweet rice wine)
- 30 ml Sake
- 2 tablespoons Brown sugar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 teaspoons Cornstarch
- 60 ml Water
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions (sliced, optional for garnish)
- 2 tablespoons Vegetable oil
- 2 cups Steamed rice (optional, for serving)
Instructions
In a medium bowl, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce. Stir until the sugar dissolves. Set aside.
In a small bowl, mix cornstarch and water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
If using beef, add the thinly sliced beef to the pan in batches to avoid overcrowding. Sear for 1-2 minutes per side until just cooked. Remove and set aside. If using chicken, cook the thinly sliced pieces for 3-4 minutes per side until golden and fully cooked. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Pour in the prepared teriyaki sauce mixture, and bring to a simmer over medium heat.
Stir the cornstarch slurry into the simmering sauce, and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Return the cooked beef or chicken to the skillet, tossing to coat the meat evenly with the thickened teriyaki sauce.
Remove the skillet from heat and garnish with sesame seeds and sliced green onions, if desired.
Serve hot over steamed rice for a complete meal.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 46.0 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2438 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
