Teriyaki Steak Recipe
Teriyaki Steak Recipe photo by Taste of Home
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Teriyaki Steak Recipe

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4.5 16 19
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My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. —Dan Mayer, Olney, Illinois
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES: 6 servings


  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 2 tablespoons butter, divided
  • 3 eggs, beaten
  • 2 cups cold cooked rice
  • 1 package (9 ounces) frozen peas and pearl onions

Nutritional Facts

1 each: 408 calories, 15g fat (7g saturated fat), 170mg cholesterol, 1572mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 31g protein .


  1. Place steak in a large resealable plastic bag. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
  3. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside.
  4. In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside.
  5. In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce.
  6. Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture. Yield: 6 servings.
Originally published as Teriyaki Steak in Country Extra July 2010, p43

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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gyzmo8 228258
Reviewed Jun. 20, 2015

"Very good flavor. Used brown rice and fresh grated ginger (doubled the amount). Froze left overs"

patticline 152210
Reviewed Nov. 16, 2014

"I am going to try this and know I will love it... Thanks"

honey25 96092
Reviewed May. 6, 2014

"Very good flavor!"

janethil 166179
Reviewed Jun. 10, 2013

"This was so delicious. Will definitely make this again!"

joanstevenson 78157
Reviewed Jan. 13, 2012

"One of my hubby's favorite meals"

smokingdragons 166178
Reviewed Sep. 23, 2011

"oops forgot the 5 stars..."

smokingdragons 105489
Reviewed Sep. 23, 2011

"This is so delish!! Do make exra sauce, it's so good!"

jalawrence08 154162
Reviewed Apr. 26, 2011

"This is such a good recipe! I make it all the time!!"

cheroliver 68549
Reviewed Mar. 28, 2011

"I feel a little bad to review this recipe because I didn't follow the instructions exactly. Instead of marinating it I cooked the steaks in the sauce in the crockpot for a few hours. However, the sauce just didn't taste good to me. Way too much balsamic vinegar flavor for me, not enough sweet. Not sure if it's because of the way I cooked it or not, but don't crock pot it. That's my advice"

LauraManning 96173
Reviewed Mar. 24, 2011

"The ginger was a little overpowering. I'd use 1/2 the amount if I make this again. The rice was rather bland, so I added some garlic and oyster sauce."

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