Teriyaki Steak

If you take steak and eggs and imagine a stir-fried, umami version, you’ll end up with this teriyaki steak dish. A little sweet and plenty savory, it’s the kind of dish that’s simple enough to add to the weekday rotation (just make sure to plan ahead since it requires refrigerating overnight) and to impress guests. 

The leading part of this dish is easily the homemade teriyaki marinade, which can rival what you’d get with takeout. Plus, you get to decide the flavors that go into it. The marinade recipe is worth keeping on hand for other dishes (teriyaki chicken, anyone?).

This version relies on frozen veggies to cut down on prep time while introducing other textures and flavors, but there’s plenty of space to improvise based on what you’re craving and have in the fridge.

Teriyaki Steak Ingredients

• Beef flank steak: Beef flank steak is very lean and flavorful. While the meat can be on the tougher side, the marinade helps tenderize it. You can also try using sirloin steak or skirt steak. 
• Reduced-sodium soy sauce: Soy sauce does double duty in this dish, providing a savory umami flavor while helping tenderize the meat. We use the reduced-sodium version to keep it from being too salty. 
• Balsamic vinegar: The perfect marinade is all about balance, and the acid in the vinegar plays well with the soy sauce and the sweetness of the honey. It also helps tenderize the meat. 
• Honey: A little sweetness goes a long way. The honey will caramelize the meat during cooking, browning it and making the sides crispy (this is the Maillard reaction and it’s responsible for the aromas you associate with grilled meat).
• Ground ginger: Ginger and soy sauce are a compelling pair. The ground ginger imparts a warm spiciness that elevates other elements in the sauce.
• Garlic cloves: Crushed garlic adds depth to your marinade. You’ll want to crush the cloves fresh to maximize flavor. 
• Butter: The fat content in butter makes for creamier eggs and imparts extra flavor.
• Eggs: Eggs are part of the stir fry and a base for the steak. They offer an additional burst of protein and a rich addition to the dish.
• Cooked rice: Cooled (or leftover) rice is a great cooking hack. Freshly made rice can be a little sticky and mushy when stir-fried. Cooled rice will stay together and provide a nice, neutral balance to the steak and marinade.
• Frozen peas: There is no need to thaw them. Just chuck the peas from the bag into the pan.
• Frozen pearl onions: Mild and tender, pearl onions pair well with peas. The benefit of buying them frozen is that no prep is required.  You can substitute it with regular onions, if you don’t have these around,

Directions

Step 1: Make the marinade

Place the steak in a shallow dish. In a small bowl, whisk 1/2 cup of the soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over the steak and turn to coat the rest of the meat. Cover and refrigerate the steak overnight. Cover and refrigerate the remaining marinade.

Editor’s Tip: Don’t have overnight? Aim to marinate the steak for at least an hour. The longer, the better though.

Step 2: Grill the steak

Drain and discard the marinade. Grill the steak, covered, over medium heat or broil 3 to 4 inches from the heat for seven to nine minutes on each side or until the meat reaches your desired doneness. Let it stand for 10 minutes before slicing.

Editor’s Tip: For medium-rare steak, a thermometer should read 135°F. For medium, the meat should be 140° and 145° for medium-well.

Step 3: Reduce the marinade

While the meat is cooking, transfer the reserved marinade to a small saucepan. Bring it to a boil and cook until the liquid is reduced by half. Set the marinade aside.

Step 4: Cook the eggs

In a large skillet, heat 1 tablespoon of butter over medium-high heat. Pour the eggs into the skillet. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are completely cooked, place them on a plate. Chop the eggs into small pieces and set aside.

Step 5: Stir-Fry the vegetables

In the same skillet, stir-fry rice in the remaining butter over medium-high heat. Stir in the peas, onions and the remaining soy sauce.

Step 6: Prepare to serve

Add the eggs back into the veggie and rice mixture and then cook and stir until everything is heated. Thinly slice the steak across the grain and serve over rice. Drizzle with the sauce mixture.

Editor’s tip: Cutting the steak across the grain will help reduce chewiness. 

Teriyaki Steak Variations

• Omit the eggs: You can take out the eggs and mix just the rice and veggies, or serve with only the rice. You could also try frying the eggs instead and placing them on the steak. 
• Go green: Add veggies, like steamed broccoli, carrots or bell peppers, as a side. Drizzle some of the sauce over the vegetables, too. 
• Increase the heat: If you like a little spice, try adding red pepper flakes to the marinade. Start small and adjust to taste so it doesn’t get too hot. too fast.

How to store teriyaki steak?

You can store this teriyaki steak recipe in an airtight container in the fridge for three to four days. Make sure that the steak has cooled before you refrigerate it. Here are some tips on how to reheat steak the next day.

Can you freeze teriyaki steak?

Yes, you can. Seal the steak in an airtight plastic bag for up to three months. But ensure that the steak has cooled before you freeze it.

Teriyaki Steak Tips

Can you make teriyaki steak on the stove?

Yes, you can use a cast iron skillet or frying pan to make the steak. Heat oil over high heat, then add the steak. Sear on one side for about 4 minutes (a brown crust should form) before flipping.

Is this dish gluten-free?

No, but it can easily be made gluten-free. You can substitute the soy sauce with tamari sauce, a gluten-free alternative with a similar flavor profile. Keep in mind the taste may differ slightly. 

What kind of soy sauce should I use for teriyaki steak?

We recommend opting for a darker soy sauce for your marinade. It has a richer, more well-rounded flavor, and is also a little sweeter and less salty than a light soy sauce. If you’re looking to explore, there is a wide variety of soy sauce options.