Beef Teriyaki

A lovely blend of sweet and savory which goes well over rice.
  • Source: America's Test Kitchen Cookbook
  • Prep time: 19 min
  • Cook time: 11 min
  • Serves: 4
  • Difficulty: easy
Beef Teriyaki


  • Soy sauce: 1/2 cup
  • Sugar: 1/2 cup
  • Sherry: 2 tablespoons
  • Grated ginger: 2 teaspoons
  • Minced garlic: 1 clove
  • Cornstarch: 2 teaspoons
  • Red pepper flakes: 1/8 teaspoon
  • Ground beef: 2 pounds
  • Pepper: as needed
  • Vegetable oil: 2 teaspoons


  1. Whisk the soy sauce, sugar, sherry, ginger, garlic, cornstarch, and red pepper flakes together and set aside.
  2. Season the ground beef with pepper then set aside. Heat 1 tablespoon of the oil in a 12 inch nonstick skillet over medium high heat until just smoking. Brown half of the meat, about five minutes, then transfer it to a clean bowl. Repeat with the remaining 1 tablespoon oil and meat.
  3. Briefly whisk the soy sauce mixture to recombine, then add to the skillet. Simmer, scraping up any browned bits, until thickened, about two minutes.
  4. Returned to meet with any accumulated jeans to the skillet and toss to warm through.