Easy Teriyaki Beef and Vegetables

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

This traditional Teriyaki Beef and Vegetables recipe made with a delicious homemade sauce, is fast, flavorful, and easy to put together for those busy weeknight meals. 

Teriyaki beef and vegetables is a meal that everyone likes at my house. I love this recipe because it comes together quickly, is really filling with plenty of protein, veggies, and it tastes really good.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Teriyaki Beef and Vegetables

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!

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. 

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. 

What do I serve with teriyaki beef and vegetables?

I like to serve teriyaki beef over steamed rice. The addition of the rice makes the dish more well rounded, while still emphasizing the yummy teriyaki taste. 

Teriyaki Beef and Vegetables needs to be in your regular rotation of meals. It is quick, full of protein, and filling. You can’t go wrong with this dish. 

teriyaki beef and vegetables in a cast iron skillet

More easy stir-fry recipes:

If you’ve tried this Teriyaki Beef recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

top view of teriyaki beef and vegetables with a towel, rice, and ingredients next to it
5 from 1 vote

Easy Teriyaki Beef and Vegetables

This traditional Teriyaki Beef and Vegetables recipe made with a delicious homemade sauce, is fast, flavorful, and easy to put together for those busy weeknight meals. 
Prep: 20 minutes
Cook: 10 minutes
Total: 28 minutes
Servings: 6

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

For the sauce:

  • cup soy sauce
  • cup water
  • cup rice vinegar
  • cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • ½ teaspoon ground ginger
  • 2 tablespoons cornstarch

Instructions 

  • Start cooking the rice according to the package directions.
  • Prepare the steak by cutting it into very thin strips against the grain. 
  • Prepare the vegetables by washing and cutting the broccoli into bite-sized pieces, the bell pepper into thin strips, the zucchini into ¼-inch rounds, and the mushrooms in half. 
  • Make the sauce by adding the soy sauce, water, vinegar, brown sugar, garlic, sesame oil, ginger, and cornstarch to a small bowl and whisking well with a fork to combine. 
  • In a large skillet, wok, or high-sided sauté pan, over medium to medium-high heat, add 1 tablespoon of the oil and heat until hot.
  • Add the sliced beef and cook, stirring until the beef browns on the outside, about 3 minutes.
  • Add the vegetables to the undercooked meat and stir to combine, cooking the meat and the vegetables together. Reduce the heat to medium, and add a lid to the pan. Let the meat and vegetables steam in their own juice for 3-5 minutes (if there isn’t much juice or moisture from the meat, add ¼ cup of water before adding the lid). 
  • Uncover and stir the vegetables and meat and allow any extra moisture to evaporate. 
  • When the vegetables are cooked tender crisp, stir the sauce again and add it to the pan. 
  • Cook, stirring constantly, until the sauce bubbles and then thickens, about 2 minutes. 
  • Remove the pan from the heat and garnish with chopped green onions and a sprinkle of sesame seeds. 
  • Serve hot over cooked rice.

Notes

  • This recipe is super flexible. Feel free to use roughly 4-6 cups of chopped vegetables of your choosing. This is great with carrots, asparagus, or green beans.
  • I don’t buy a lot of beef cuts, but flank and skirt steak is one of my favorites. It’s a really tender cut of beef that’s great in dishes like this where you are cutting the beef into thin strips. I use this cut for fajitas and steak tacos, too. 
  • If your kids don’t do well with mixed dishes like this, you can prepare the beef and sauce separately from the sautéed vegetables. That way everything isn’t mixed together.
  • To meal prep this recipe you can cut the steak into strips and store it covered in the fridge up to 3 days before making this dish. You can also wash and chop any vegetables you plan on using and store them covered together in the fridge. You can mix together the sauce and store it covered in the fridge, just stir well before using. Prepping this meal ahead of time will make cooking day much faster.

Nutrition

Serving: 1/6 of recipe, Calories: 620kcal, Carbohydrates: 70g, Protein: 31g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 69mg, Sodium: 801mg, Potassium: 689mg, Fiber: 3g, Sugar: 15g, Vitamin A: 803IU, Vitamin C: 56mg, Calcium: 68mg, Iron: 4mg
Like this recipe? Rate and comment below!

You’ll love how quick and easy this dish comes together! It’s full of flavor, vegetables, and it’s quick. What’s not to love?! Get this teriyaki beef recipe on your meal plan ASAP. You are going to love it.

About Melissa

You May Also Like:

Leave a comment

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

Recipe Rating