Name: Easy Teriyaki Beef and Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 28 min
Yield: 6
Cuisine: American
Ingredients: 2 cups uncooked rice; 1.5 pounds skirt or flank steak; 2 cups chopped broccoli; 1 red bell pepper; 1 small zucchini; 4 ounces button mushrooms; 1 cup snow peas; 2 tablespoons light oil (such as canola oil); 3 green onions chopped and sesame seeds (optional for serving); ⅓ cup soy sauce; ⅔ cup water; ⅓ cup rice vinegar; ⅓ cup brown sugar; 1 tablespoon minced garlic; 1 tablespoon sesame oil; ½ teaspoon ground ginger; 2 tablespoons cornstarch

This traditionalTeriyaki Beef and Vegetablesrecipe made with a delicious homemade sauce, is fast, flavorful, and easy to put together for those busy weeknight meals.

Top view of a skillet with beef, broccoli, bell peppers, snap peas, and sesame seeds.

Beef teriyaki is a favorite entree often ordered at restaurants because it tastes so good. I know that take-out seems easier sometimes, but you can throw this dish together in 20 minutes and it tastes better than getting it from a restaurant-plus it’s healthier and cheaper! I love to serve it on a bed ofbrown rice,quinoa, or wrapped in atortilla.

My favorite cut of beef to use for this recipe is flank steak but you can use sirloin or something else tender too. The key to having your beef turn out perfectly is thin slices. When the flank steak is cut thinly the meat is able to stay really tender and soak up lots of flavor. Aim for about 1/4 inch in thickness with each slice.

A top view of a white bowl of teriyaki beed and vegetables with the skillet in the background.

Why You’ll Love This Recipe

This meal comes together quickly in under 30 minutes, with steps to pre-cut the steak and vegetables and pre-mix the sauce, making it a convenient option for busy weeknights or meal prepping.
Offers a well-rounded meal rich in vitamins, minerals, and high in protein.
With the option to swap in different vegetables or meat, this recipe can be tailored to meet individual tastes and dietary needs.
The homemade sauce adds a delicious, savory-sweet flavor that enhances the overall taste of the dish.

Recipe Ingredients

Rice –I used white rice but you can use brown rice, quinoa, or cauliflower rice
Steak –I like to use flanks, but any kind will do
Vegetables –I used broccoli, bell pepper, zucchini, mushrooms, snow peas, and green onions, but feel free to swap with your favorite veggies
Oil –I used canola oil but you can use any vegetable oil
Sesame oil
Soy Sauce
Rice vinegar
Brown sugar– For a processed sugar-free option use coconut sugar
Garlic– I used fresh cloves, but can be subbed with garlic powder
Ginger– I used fresh, but can be subbed with ginger powder
Cornstarch
Sesame Seeds

See the recipe card below for full information on ingredients and quantities

How to Make Teriyaki Beef and Vegetables

Step 1.Cook the rice as directed on the package.

Step 2.Cut steak and vegetables into even, bite-sized pieces.

Step 3.Cook steak and vegetables in a hot pan until tender.

Step 4.Mix and add sauce, stir until thickened, and serve over rice.

Recipe FAQs

What is Teriyaki?

In Japanese, teriyaki means “glossy broil.” It is cooking term used when food, usually meat, is brushed with a sauce and then grilled or broiled.

What is the best cut of beef for teriyaki?

The most preferred cut of meat for beef teriyaki is a flank steak. Using a flank steak provides you with a tender, long strip of meat that is perfect for teriyaki.

Do you cook the meat or vegetables first?

Cook the meat first when making beef teriyaki. Once the meat is cooked, take it out and start cooking the vegetables. Start with onions first. Then add the heartier vegetables like carrots. Finally, add the leaf greens or less hearty veggies next.

teriyaki beef and vegetables in a cast iron skillet with sesame seeds and green onions in foreground.

Expert Tips

Fortender, juicy meat, slice the steakagainst the graininto thin strips. Thisensures tendernessand makes it easier to cook quickly
Cut vegetablesintosimilar sizes to ensure even cooking. This also enhances the dish’s presentation and texture.
Whencooking the steak and vegetables,use a hot panto achieve a nice sear on the meat and quickly cook the vegetables whileretaining their crispness.
If thesauce is too thick, add alittlemore water. If it’stoo thin,simmer it for a bitlonger until it reaches the desired consistency.
Save time byprepping ingredients in advance. Cut the steak and vegetables, and mix the sauce ahead of time. This makes cooking the dish faster on busy days.
If your kids don’t do well withmixed disheslike this, you canprepare the beef and sauce separatelyfrom the sautéed vegetables. That way everything isn’t mixed together.

A bowl of cut up mushrooms, zucchini, bell pepper, and snow peas with a bowl of broccoli in the background.

How to Serve and Store Teriyaki Beef and Vegetables

Serve the beef and vegetable stir-fry hot over cooked white orbrown rice,quinoa,fried rice, or wrapped in atortilla. If you aren’t big on beef try myteriyaki chicken, orshrimp stir fry.You can also serveegg drop soupas a light appetizer!

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan on the stove or in the microwave until heated through. Note that the vegetables may soften slightly upon reheating.