Flank Steak Teriyaki
This Flank Steak Teriyaki is tender steak that is coated in a sweet homemade teriyaki sauce, it's a great way to make your favorite takeout at home.
Servings 8 Servings
Calories 267kcal
Equipment
- storage bag
- large skillet
- small bowl
Ingredients
- 2 pounds beef sirloin or flank steak thinly sliced or cut into chunks
- ½ cup cornstarch
- 2 tablespoons oil
Sauce
- 2 cups water
- ½ cup soy sauce
- ½ cup honey
- 3 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 6 tablespoons corn starch
- 2 teaspoons garlic minced
- 2 teaspoons fresh ginger
- 1 teaspoon red pepper flakes
- ½ cup sliced green onions
- Sesame seeds for garnish
- 1 tablespoon brown sugar
Instructions
- Place the sliced beef in a bowl or a resealable plastic bag.
- Pour ½ cup cornstarch into the bag and shake to coat the beef chunks.
- Heat oil in a large skillet.
- Pour the beef into the skillet and cook on med-high heat until the meat is seared and cooked on each side.
- Once done, remove the beef and set aside.
- In a small bowl, combine water, soy sauce, honey, brown sugar, rice wine vinegar, sesame oil, minced garlic, fresh ginger, and red pepper flakes and stir until honey is mostly dissolved.
- In the skillet, pour some oil and sauté green onions and 1 tsp of sesame seeds for about 2 minutes.
- Until slightly browned.
- Add the teriyaki mixture to the skillet and cook on medium heat, stirring constantly, until thickened. About 3 minutes.
- Combine the meat and teriyaki sauce and stir to make sure the beef is evenly coated.
- Garnish with more sesame seeds and green onions before serving and serve over rice.
Nutrition
Serving: 1Serving | Calories: 267kcal | Carbohydrates: 16g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 880mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg