Steak Teriyaki

Did you know teriyaki sauce is made of only 3 ingredients? You could always add more, like sesame seeds, a little grated ginger and garlic. But plain and simple, teriyaki sauce is equal parts sugar, sweet cooking wine (mirin) and soy sauce. In addition to the sauce, you will need steak of your choice, button mushrooms and a selection of bell peppers.

what is mirin?

Mirin is Japanese sweet rice wine and contains sugar mixed with rice wine. You can find mirin in Asian grocery stores and I’ve seen it sold in most regular grocery stores in the “Asian” or ethnic section. I’m working with Mitsukan to show off how simple teriyaki sauce is to make using their mirin.

Mirin is used in many of your favorite Japanese dishes (like teriyaki!), tempura sauce, seafood dishes and sukiyaki, adding that slightly sweet flavor to the dish. It’s gluten-free.

Other recipes that use mirin:

Nobu’s Famous Black Cod with Miso (RasaMalaysia)
Misoyaki Roast Chicken (Food52)
Teriyaki Chicken Wings (White on Rice Couple)
Cucumber Salad Recipe (Eating Out Loud)
Meatballs with Soy-Mirin Glaze (Humble Recipes)
Teriyaki Chicken (No Recipes)

the ingredients for steak teriyaki

Here are the ingredients needed for teriyaki sauce with steak (you can use any type of steak, not just flank steak)

how to make teriyaki sauce

To make the Teriyaki sauce, just bring all three ingredients to a simmer until all the sugar dissolves, about 1 minute. That’s it! In a small saucepan, over low heat, add the soy sauce.

Next, add the same amount of mirin.

Then, add the sugar. Simmer the sauce for a few minutes and you’re done!

how to make steak teriyaki

First, prepare the peppers by slicing into thin long strips.

Next, slice the button mushrooms.

Heat a large pan to medium-high heat, add a tablespoon or so of cooking oil and sear the steak on both sides then remove from pan, while you sauté the mushrooms and peppers.

Add a little more cooking oil, then mushrooms and cook for a few minutes.

Next, add the peppers and cook for about two minutes.

Place the steak back into the pan. Then, pour the sauce over the steak, mushrooms and peppers.

Cover and lower the heat until preferred doneness.

To serve, slice the steak against the grain and top with peppers, mushrooms and extra teriyaki sauce.



Steak with Teriyaki Sauce

Servings: serves 4 Prep Time: 10 minutes Cook Time: 15 minutes
Steak Teriyaki recipe


2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
8 ounces button mushrooms, sliced
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 and 1/2 tablespoons canola or vegetable oil, separated
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 tablespoons sugar (or more if you like a sweet teriyaki)


1) To make the teriyaki sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly then remove from heat.

2) Add one tablespoon of the cooking oil to a pan over medium-high. Season steak with salt and pepper then sear the steak 2 minutes on each side and remove from pan.

3) Add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and sauté until mushrooms are lightly browned, 2 minutes, and then add the peppers and cook until crisp tender, another 2 minutes.

4) Place the steak back into the pan, reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki sauce, mushrooms and peppers on top of the steak.

Did not load Widget Area 5

Comments 31

  1. nannette

    you say: “Cover and lower the heat until done.”

    how long is “done”? does’nt say in recipe.

    Thanks…love this!!

  2. Jane

    That looks so good. I don’t eat much red meat, but I think it would work with chicken. How long will a bottle of mirin keep once it has been opened?

  3. Lisa @ The Cooking Bride

    A certain name brand used to make this garlic teriyaki sauce that I loved and bought all the time. I haven’t been able to find it for several years, but this makes me thing I can just make my own.

  4. Donna

    I wanted to jump into the computer and eat this. I’m definitely making this! Thank you.

  5. Chris

    Simple but perfect!

    I’ve been a bit of a mirin ho lately, sneaking it into a lot of sauces. Mirin and agave have been my favorite sweet flavors this year.

  6. love cooking

    I don’t know making teriyaki sauce is so easy. I think I will cook a teriyaki chicken. Love it so much when having meal at Japanese restaurant. 🙂

  7. Pingback: Steak Teriyaki | Foodanatic

  8. Kim in MD

    I have always wanted to make my own teriyaki, but for some reason never have. Thanks for inspiring me to try it, Jaden! It looks delicious!

  9. Pam

    I did not know what teriyaki sauce was made of until this very moment. Thanks! I do know that I love it, and this recipe sounds scrumptious.

  10. Cathy

    I am so excited to have a teriyaki recipe. My son has to be GF and while I can find GF soy sauce, I have never found a GF teriyaki sauce. Thanks!

  11. Pingback: Don't forget the fish and veggies -- for dessert | Smart Living Blog

  12. Elizabeth of AsiannAmericamag

    Wow! This is absolutely divine! I can just hear the steak sizzle and smell the aroma of the sweet teriyaki as I read the recipe and stare at your photos. Teriyaki in any form is always a favorite at our home. I will definitely try this one right away. Thanks for sharing. I love your terrific site, Jaden! Cheers!

  13. Pingback: Cafe Zupas » Blog Archive » in season: august favorites

  14. Kim Bee

    Hi Jaden! Love this recipe. I would have to leave the mushrooms out but maybe I could sub in asparagus or something. Love teriyaki sauce. I also really adore tamari. Think it’s my fave so far. Have this one bookmarked to try. Thanks for sharing.

  15. Mary C.

    I made this last night and it was a hit! It was sooo easy 🙂 I also didn’t realize that teriyaki sauce could have only three ingredients and taste so good. Thank you.

  16. saba60

    This is great! I just made this for dinner tonight! I work long hours and I am always on the lookout for dishes that require minimal pots and pans, taste great, and cook quickly!! This recipe is a score!!

  17. Teri Burrougths

    Hi Jaden — Love, love, LOVE this recipe, which has become a favorite of ours, especially during the summer grilling season. Question for you though: What’s the shelf life of homemade Teriyaki Sauce? We love to make a big batch and keep some in the fridge. I’m just wondering how long it will keep? Thanks so much for the great recipes and cookbooks. I’m a huge fan!

  18. Linda

    Thank you for this information as I thought you only used the sauce straight from the bottle, phew disaster diverted, I’m sure now this is going to be delish.
    Thanks again

Leave a Reply

Your email address will not be published. Required fields are marked *