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How to Cook Beef Teriyaki | Teriyaki Steak | 5-Minute Recipes | Asian Home Cooking
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How to Cook Beef Teriyaki | Teriyaki Steak | 5-Minute Recipes | Asian Home Cooking



In Japan, teriyaki beef isn’t a stir-fried dish of rubbery beef and sweet sauce. Try teriyaki with a good-quality steak and taste the difference.

This recipe uses the homemade teriyaki sauce from my “Teriyaki Sauce & How To Use It” playlist.

34 Comments

  1. Merget the borger Hrunter

    You may not be surprised to hear that you taught me more about Japan in the first twenty seconds of this than the entirety of my American public education k-12

  9. Pogokoala

    So I just did the teriakye sauce and I have the steak ready for tomorrow the thing is what kind of oil do you used for this meal?

  13. Leap Tab

    Hey Adam do you think dry brining the steak for 24hrs would be advantageous rather than seasoning just before coking?

  14. MalakianM2S

    Everytime anybody cooks garlic in youtube you know the burnt garlic brigade is just around the corner.

  15. michael foster

    Nice. But blood is not the juices. The blood in that animal left a long time ago. The juices are actually made of Myoglobin. It is a protein in meat that contains iron, hence the red color. Cheers!

  17. Tina Cuetara

    Use a thermometer 🌡 for temperature and that is the way to tell if your steak or your anything is done.

  19. cowboyroland

    this dude is so positive, calm, and informative that he genuinely makes you believe you're also capable of competency

  20. oktchau

    Thanks for the video, worked really well with rump steak (I wouldn't use a strong sauce like teriyaki on a premium cut).

  23. Catherine Therese Tagle-Salvador

    Thank you for sharing! Been watching your channel and trying out different recipes. I love how you explain everything. The teriyaki sauce I made is now a staple in the kitchen! It’s so versatile 😊

  31. T P

    I've got to say it's really annoying to look up a recipe for teriyaki beef And you're using premade teriyaki sauce that's the only point in looking at this recipe

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