Teriyaki Beef Plate Lunch
Tender, thinly sliced beef glazed in a sweet and savory homemade teriyaki sauce. This Hawaiian classic is the heart of the beloved plate lunch, perfect served with two scoops of rice and a side of mac salad.
For 4 servings
Prepare the Teriyaki Sauce
- In a medium bowl, whisk together the soy sauce, 1/4 cup of water, packed brown sugar, mirin, grated ginger, and minced garlic until the sugar is dissolved. Set aside.
Slice and Sear the Beef
- For easier slicing, place the beef in the freezer for 30 minutes until firm. Slice it very thinly against the grain.
- Heat the vegetable oil in a large skillet or wok over high heat until it just begins to smoke.
- Carefully add half of the sliced beef in a single layer. Sear for 60-90 seconds per side until nicely browned. Do not overcrowd the pan.
- Remove the seared beef and set it aside on a plate. Repeat with the remaining beef.
Thicken the Sauce
- Reduce the heat to medium and pour the prepared teriyaki sauce into the same skillet. Bring it to a gentle simmer, scraping up any flavorful browned bits from the bottom of the pan.
- In a small separate bowl, whisk the cornstarch and 2 tablespoons of water together to create a smooth slurry.
- Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens to a glossy, glaze-like consistency.
Combine and Serve
- Return the seared beef and any accumulated juices back to the skillet.
- Toss the beef gently to coat it completely in the thickened teriyaki glaze. Cook for another minute to heat the beef through.
- Remove from heat. Garnish with toasted sesame seeds and sliced green onions.
- Serve immediately as part of a classic plate lunch with two scoops of white rice and a side of macaroni salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the thinnest slices, partially freeze your steak for 30-45 minutes. This firms up the meat, making it much easier to cut.
- 2Ensure your pan is very hot before adding the beef. This creates a beautiful sear and prevents the meat from steaming.
- 3Cook the beef in batches to avoid overcrowding the pan, which lowers the temperature and prevents proper browning.
- 4The sauce will thicken quickly once the cornstarch slurry is added. Keep stirring to prevent lumps from forming.
- 5Toast sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden for the best flavor.
Adapt it for your goals.
Protein Swap
Substitute the beef with thinly sliced chicken thighs, pork loin, or firm tofu for a different take. Adjust cooking times as needed.
Add VegetablesAdd Vegetables
Stir-fry some broccoli florets, sliced bell peppers, or onions in the pan after searing the beef and before adding the sauce to make it a more complete one-pan meal.
Spicy KickSpicy Kick
Add 1/2 teaspoon of red pepper flakes or a dash of sriracha to the teriyaki sauce for a bit of heat.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle growth, tissue repair, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the beef, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and transporting oxygen in the blood.
Contains Ginger and Garlic
Fresh ginger and garlic are known for their potential anti-inflammatory and immune-boosting properties, adding a healthful boost to this flavorful dish.
Frequently asked questions
A serving of just the teriyaki beef has approximately 450-550 calories. This does not include the traditional sides of rice and macaroni salad, which can add another 400-600 calories, making the total plate lunch around 850-1150 calories.