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In a medium bowl, whisk together the soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic for the teriyaki marinade. Pour 1/2 cup of this mixture into a shallow dish or resealable bag.

Add the sirloin steak to the shallow dish or bag with the 1/2 cup of marinade, ensuring the steak is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

While the steak is marinating, prepare the remaining teriyaki sauce. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set aside.

Pour the remaining teriyaki marinade (the portion not used for marinating the steak) into a small saucepan. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Remove the steak from the marinade and pat dry with paper towels. Discard the used marinade.

Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering.

Carefully place the steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (130-135°F for medium-rare).

Remove the steak from the skillet and transfer to a cutting board. Let it rest for 5-10 minutes before slicing against the grain.

Slice the rested steak into thin strips. Arrange the sliced steak on serving plates. Drizzle generously with the prepared teriyaki sauce.

Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with rice or your favorite side dishes.


In a medium bowl, whisk together the soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic for the teriyaki marinade. Pour 1/2 cup of this mixture into a shallow dish or resealable bag.

Add the sirloin steak to the shallow dish or bag with the 1/2 cup of marinade, ensuring the steak is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

While the steak is marinating, prepare the remaining teriyaki sauce. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set aside.

Pour the remaining teriyaki marinade (the portion not used for marinating the steak) into a small saucepan. Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Remove the steak from the marinade and pat dry with paper towels. Discard the used marinade.

Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering.

Carefully place the steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (130-135°F for medium-rare).

Remove the steak from the skillet and transfer to a cutting board. Let it rest for 5-10 minutes before slicing against the grain.

Slice the rested steak into thin strips. Arrange the sliced steak on serving plates. Drizzle generously with the prepared teriyaki sauce.

Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with rice or your favorite side dishes.
