Speedy Beef Teriyaki Recipe | Simple Home Edit (2024)

FAQs

What to eat with teriyaki beef? ›

Grain: serve this teriyaki beef over white rice, brown rice, cauliflower rice, quinoa or farro.

You can use the homemade sauce immediately as needed or store it in an airtight, sterilized jar like mason jar in the refrigerator for up to 2-3 weeks. Teriyaki sauce is great to make ahead so you can always reach for the sauce when you need to cook up something quick for a weeknight meal.

How to Thicken Teriyaki Sauce. The easiest way to make teriyaki sauce thicker is with a cornstarch slurry (which this recipe uses). Whisk together 1 1/2 teaspoons cornstarch with 1 tablespoon water, and add the mixture to your sauce while it simmers.

Teriyaki Sauce Ingredients

Authentic Japanese teriyaki sauce combines soy sauce, mirin, sugar, and sake to create a distinctively sharp taste, with Westernized versions incorporating honey, garlic, and ginger for added edge. Cornstarch is often added to teriyaki sauce as a thickener.

The Wine: Pinot Noir, with its red fruit aromas and earthy undertones, complements the sweet-savory play of Teriyaki. Its light tannins don't overpower, allowing the chicken's flavors to shine.

Vitamins, Minerals and Proteins

The presence of ingredients like soy sauce, garlic, ginger, etc., in the sauce provides us with some amounts of magnesium, iron, phosphorus, etc. These are the critical minerals that teriyaki sauce provides us.

A blend of traditionally brewed soy sauce for umami flavor, wine, sugar and spices, teriyaki marinade & sauce has the depth of flavor that makes it an ideal marinade or brush-on sauce, right from the bottle.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

I would sweeten Kikkoman teriyaki sauce with brown sugar, honey or plain white sugar. I know Kikkoman teriyaki to be fairly bland, so I would also add some dried ginger, a little garlic powder, and a shot of mirin or dry sherry as well.

The main difference is that marinades are used to flavor food before cooking while a sauce is added during the cooking process or after the dish has been cooked. One important thing: don't use premade marinade that's been used to marinate meat, poultry, or fish.

What flavors compliment teriyaki? ›

Ginger Ale or Ginger Beer: The spicy kick of ginger pairs nicely with the sweet and savory flavors of chicken teriyaki. You can enjoy it on its own or as part of a co*cktail, like a Ginger Highball (ginger ale and whiskey) or a Moscow Mule (ginger beer, vodka, and lime juice).

Traditionally, teriyaki sauce is made by mixing and heating three ingredients: sugar, soy sauce, and sake (or mirin). Mirin is a Japanese rice wine, similar to sake, but with more sugar and a lower alcohol content of 14%.

The short answer is pretty much anything. Its shine and strong flavour make it the perfect partner for grilling meat, fish, tofu or vegetables. Either marinate for at least 30 minutes to infuse the flavour before grilling or dip or brush the food with the sauce several times during cooking to layer up the taste.