There are some weeknight dinners that just hit the spot, and for me, a fantastic beef teriyaki stir fry is right at the top of that list. It’s the kind of meal that feels like a treat, something you might order from your favourite Japanese takeaway, but it comes together in your own kitchen in about 30 minutes. Forget those overly sweet, gloopy sauces from a jar. We’re making our own teriyaki sauce from scratch, and it’s a game-changer. The balance of salty, sweet, and savoury notes clings beautifully to every piece of tender beef and crisp vegetable.

What I adore about this recipe is the sheer vibrancy of it all. You get that satisfying sear on the beef, the bright crunch from the broccoli and peppers, and it’s all coated in that glossy, umami-rich sauce that has you chasing the last bits around the plate with your fork. I’ve been making this for over 4 years, and it never disappoints; it’s become a staple in our household for a reason. It’s a brilliant meal for those evenings when you’re short on time but refuse to compromise on flavour. It works beautifully for a family dinner or even a satisfying meal for one.

Recipe Overview

This beef teriyaki stir fry recipe focuses on two key things: incredibly tender beef and a flavourful, balanced homemade teriyaki sauce. The secret is to slice the beef thinly against the grain and give it a quick marinade. My testing has shown that even 15 minutes in the soy sauce and cornflour mixture tenderises the meat wonderfully. The sauce itself is a simple combination of store-cupboard staples that creates a rich, glossy coating without being overly sugary. Expect a deeply savoury dish with a hint of sweetness and warmth from fresh ginger and garlic, all brought together in a single pan.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Beef Teriyaki Stir Fry Recipe

• Genuine Flavour: We’re creating a proper teriyaki sauce here. It’s deeply savoury from the soy sauce, with a subtle sweetness from mirin and a touch of brown sugar, all lifted by the fresh, zesty notes of ginger and garlic. It’s far superior to any pre-made sauce.
• Ready in Under 30 Minutes: From slicing the vegetables to serving up, this entire meal is on the table in about half an hour, making it ideal for busy weeknights when you crave something wholesome and delicious.
• Flexible Recipe: Don’t have broccoli? Use mangetout or baby corn instead. Want more vegetables? Add sliced carrots or mushrooms. You can easily adapt this beef stir fry to what you have in the fridge.
• Great for Meal Prep: The vegetables can be chopped and the sauce can be mixed ahead of time, which means dinner comes together even faster when you’re ready to cook. It’s a lifesaver for hectic evenings.
• Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky about stir-fries, asked for seconds the first time I made it!

Beef Teriyaki Stir Fry Recipe

⏱️ 25 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best teriyaki beef, using quality ingredients makes all the difference. I always opt for a good quality dark soy sauce, like Kikkoman, as its flavour is more rounded and less harshly salty than some cheaper alternatives. For the beef, sirloin or rump steak works brilliantly here.

• For the Beef & Marinade:
• 500g sirloin or rump steak, very thinly sliced against the grain
• 2 tbsp dark soy sauce
• 1 tbsp cornflour
• 1 tbsp vegetable or rapeseed oil
•  
• For the Teriyaki Sauce:
• 80ml dark soy sauce
• 60ml mirin (Japanese sweet rice wine)
• 2 tbsp rice vinegar
• 2 tbsp light brown sugar
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely grated
• 1 tsp sesame oil
• 1 tsp cornflour mixed with 1 tbsp cold water (cornflour slurry)
•  
• For the Stir Fry:
• 1 large head of broccoli, cut into small florets
• 1 red bell pepper, deseeded and sliced
• 1 medium onion, sliced
• 4 spring onions, sliced into 2cm pieces, green and white parts separated
• Toasted sesame seeds, for garnish
• Cooked rice or noodles, to serve

Marcus’s Tip: Pop your steak in the freezer for 15-20 minutes before you plan to cook. This firms it up just enough to make slicing it wafer-thin much, much easier. It’s a simple trick that guarantees more tender results.

How to Make Beef Teriyaki Stir Fry Recipe

The process for this beef stir fry is straightforward. We’ll start by marinating the beef, then whip up the sauce, and finally, bring it all together in the wok. Having all your ingredients prepped and ready to go (a process chefs call ‘mise en place’) is key to a successful stir fry.

1. Marinate the Beef: In a medium bowl, toss the thinly sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornflour. Make sure every piece is coated. Set aside to marinate for at least 15 minutes at room temperature.
2. Prepare the Teriyaki Sauce: In a small bowl or jug, whisk together all the sauce ingredients: 80ml soy sauce, mirin, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Set this aside. Have your cornflour slurry (1 tsp cornflour mixed with 1 tbsp water) ready nearby.
3. Sear the Beef: Heat 1 tablespoon of oil in a large wok or frying pan over a high heat until it’s shimmering. Add the beef in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Cook for 1-2 minutes per side, just until browned but not cooked through. I find this quick, high-heat sear is crucial for keeping the beef tender. Remove the beef from the pan and set it aside on a plate.
4. Cook the Vegetables: Add the onion, red pepper, and broccoli florets to the same hot pan. You might need a tiny splash more oil. Stir-fry for 4-5 minutes until the vegetables are tender-crisp – you want them cooked but to still have a bit of a bite. Add the white parts of the spring onions and cook for another minute.
5. Combine and Thicken: Return the seared beef to the pan with the vegetables. Give the teriyaki sauce a quick re-whisk and pour it all over everything in the pan. Bring it to a simmer.
6. Finish the Dish: Once the sauce is bubbling, pour in the cornflour slurry while stirring continuously. Let it simmer for another 1-2 minutes, until the sauce has thickened to a lovely glossy consistency that coats the beef and vegetables.
7. Serve Immediately: Stir through the green parts of the spring onions. Serve the beef teriyaki stir fry immediately over fluffy steamed rice or noodles, garnished with a generous sprinkle of toasted sesame seeds.

Tips From My Kitchen

• Temperature Control: A screaming hot wok is essential for a good stir fry. Don’t be afraid to get your pan really hot before adding the oil and beef. This ensures you get a beautiful sear on the meat rather than just stewing it. You can learn more about the principles of stir-frying at BBC Good Food.
• The Secret Step: Don’t skip velveting the beef in cornflour. I learned that this simple coating not only protects the meat from the high heat, keeping it tender, but it also helps the delicious teriyaki sauce cling to every single piece.
• Make-Ahead: You can chop all your vegetables and mix the sauce ingredients (except the cornflour slurry) up to 24 hours in advance. Store them in airtight containers in the fridge. This makes the final cooking process take less than 15 minutes.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a medium heat with a splash of water to loosen the sauce, or in the microwave.

Equipment You’ll Need

• Wok or large frying pan
• Sharp knife
• Spatula or wok turner
• Small bowls for prep

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s very easy to adapt. This beef stir fry is a brilliant canvas for customisation based on your tastes or what you have available.

• Spicy Version: Add 1-2 chopped red chillies or a teaspoon of chilli flakes to the pan along with the garlic and ginger for a welcome kick of heat. A dash of sriracha in the sauce also works wonderfully.
• Different Veggies: This recipe is great for using up vegetables. Try adding sliced mushrooms, mangetout, baby corn, or thinly sliced carrots. Add harder veg like carrots at the beginning and softer ones like mangetout towards the end.
• Different Protein: This teriyaki sauce is fantastic with other proteins. Try it with thinly sliced chicken breast, pork fillet, or even prawns. Adjust cooking times accordingly. For another fantastic beef dish, why not try my Beef Birria Tacos Recipe?

What to Serve With Beef Teriyaki Stir Fry

While this dish is a complete meal in itself, a few simple accompaniments can elevate it further. We love serving it in a few different ways depending on our mood.

• Steamed Jasmine Rice: This is the classic pairing. The fluffy, fragrant rice is perfect for soaking up every last drop of that amazing teriyaki sauce.
• Noodles: Udon or ramen noodles work brilliantly. Simply cook them according to package directions and either stir them into the wok at the end or serve the stir fry on top.
• Drink Pairing: A crisp, cold Japanese beer like Asahi or Sapporo cuts through the richness of the sauce beautifully. For a non-alcoholic option, a glass of iced green tea is wonderfully refreshing.

Frequently Asked Questions

Beef Teriyaki Stir Fry

A quick and flavorful Japanese-inspired stir fry featuring tender, marinated beef and crisp vegetables coated in a savory, glossy homemade teriyaki sauce. Perfect for a weeknight dinner served over rice or noodles.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Beef & Marinade

• 500 g sirloin or rump steak very thinly sliced against the grain
• 2 tbsp dark soy sauce
• 1 tbsp cornflour
• 1 tbsp vegetable or rapeseed oil
•  

For the Teriyaki Sauce

• 80 ml dark soy sauce
• 60 ml mirin Japanese sweet rice wine
• 2 tbsp rice vinegar
• 2 tbsp light brown sugar
• 2 cloves garlic finely minced
• 1 tbsp fresh ginger finely grated
• 1 tsp sesame oil
• 1 tsp cornflour mixed with 1 tbsp cold water cornflour slurry

For the Stir Fry

• 1 large head of broccoli cut into small florets
• 1 red bell pepper deseeded and sliced
• 1 medium onion sliced
• 4 spring onions sliced into 2cm pieces, green and white parts separated
• Toasted sesame seeds for garnish
• Cooked rice or noodles to serve

Method

 

1. Marinate the Beef: In a medium bowl, toss the thinly sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornflour. Make sure every piece is coated. Set aside to marinate for at least 15 minutes at room temperature.
2. Prepare the Teriyaki Sauce: In a small bowl or jug, whisk together all the sauce ingredients: 80ml soy sauce, mirin, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Set this aside. Have your cornflour slurry (1 tsp cornflour mixed with 1 tbsp water) ready nearby.
3. Sear the Beef: Heat 1 tablespoon of oil in a large wok or frying pan over a high heat until it's shimmering. Add the beef in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Cook for 1-2 minutes per side, just until browned but not cooked through. I find this quick, high-heat sear is crucial for keeping the beef tender. Remove the beef from the pan and set it aside on a plate.
4. Cook the Vegetables: Add the onion, red pepper, and broccoli florets to the same hot pan. You might need a tiny splash more oil. Stir-fry for 4-5 minutes until the vegetables are tender-crisp – you want them cooked but to still have a bit of a bite. Add the white parts of the spring onions and cook for another minute.
5. Combine and Thicken: Return the seared beef to the pan with the vegetables. Give the teriyaki sauce a quick re-whisk and pour it all over everything in the pan. Bring it to a simmer.
6. Finish the Dish: Once the sauce is bubbling, pour in the cornflour slurry while stirring continuously. Let it simmer for another 1-2 minutes, until the sauce has thickened to a lovely glossy consistency that coats the beef and vegetables.
7. Serve Immediately: Stir through the green parts of the spring onions. Serve the beef teriyaki stir fry immediately over fluffy steamed rice or noodles, garnished with a generous sprinkle of toasted sesame seeds.

Notes

For extra tender beef, slice it against the grain while it's still slightly frozen. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this beef teriyaki stir fry recipe a go. It’s one of those reliable, flavour-packed meals that has saved many of our busy weeknights from a less-than-exciting dinner. Let me know how you get on in the comments below – I’d love to hear if you enjoyed it as much as we do! Happy cooking!

– Marcus Bennett