You can make this delicious Beef Teppanyaki at home—no teppan needed! It requires simple and few ingredients and can be done in no time at all!
What is Teppanyaki?
Teppanyaki is actually not a dish but rather a Japanese style of cooking using a 'teppan'- a flat iron plate or griddle -to grill or broil or fry food which is 'yaki' in Japanese. It is simply grilling food on a flat iron plate.
In Japan, and dish cooked in teppan is called teppanyaki may it be meat, seafood or noodles. Originally, Japanese families used small grills to prepare food in this way. But modern-day teppanyaki in Japanese Steakhouses involves a large grill with the chef performing skillful maneuvers right in front of the guests. Teppanyaki Steak is one of the popular variations, using wagyu beef.
You do not have to go out to enjoy a good teppanyaki dish. If you have a heavy iron skillet then you are good to go!
Teppanyaki Sauce
Another thing that makes good teppanyaki is the sauce. Teppanyaki sauce is normally used for dipping and for cooking itself. Mildly sweet, salty and garlicky sauce enhances the natural flavors of the fresh ingredients used. Other sauces used can also be tart or citrusy.
Common Teppanyaki Sauce uses or combines:
- soy sauce
- mirin - similar to sake but sweeter and has less alcohol content
- ponzu - citrus-based similar to vinaigrette with brownish color
- vinegar
About this Beef Teppanyaki Recipe:
I used thin slices of sirloin. Remember that as this is a tender cut, it should be cooked quickly at high temperatures to keep it tender and juicy. Ribeye steak would also be great. You can also cook a thicker cut then cut it into cubes for faster cooking.
You can buy thinly sliced beef or a whole chunk and slice it yourself. To make the slicing easier, freeze the meat until it is firm but not rock-hard.
I marinated the beef in the sauce and used the same marinade for cooking. No dipping sauce needed.
You can stir-fry vegetables like onion, mushrooms, carrots, green onion on the same skillet with some leftover sauce. Serve with hot rice or noodles for a complete meal.
Other Easy Beef Recipes to try:
Beef Bulgogi |
Beef Stirfry with Oyster Sauce |
Beef Broccoli Stirfry |
Beef Tapa |
Beef Teppanyaki made Easy
Ingredients
- 1 pound beef sirloin - or ribeye
MARINADE
- 3 tablespoons soy sauce
- 2 tablespoons sweet cooking wine (Sherry, Marsala) - brandy can also be used
- 1 tablespoon garlic powder
- ½ teaspoon sugar
- 1 teaspoon ground pepper
FOR FRYING
- 3 tablespoons oil
- 1-2 tablespoon cooking sweet wine (Sherry, Marsala) - brandy can also be used
STIR-FRY VEGETABLES (OPTIONAL)
- 2 tablespoons oil
- 1 big bell pepper - julienned
- 1 medium carrot - julienned
- 3 stalks green onions - julienned
- 1 big onion - sliced
- 1 cup mushroom
- 1 tablespoon soy sauce
- 1 tablespoon sweet cooking wine -Mirin
- ground pepper
Instructions
- Cut the beef into really thin slices, about half centimeter or thinner.
- In a bowl, mix all the ingredients for the marinade together. Add the beef slices and mix well. Leave to marinate for at least an hour.
- Heat oil in a frying pan or skillet on medium-high. Fry the beef slices. Place cooked slices on your serving dish.
- After the meat is cooked, using the same pan but on low heat, add the leftover marinade plus 1 tablespoon of wine and let simmer for 1-2 minutes or until sauce is bit thicker.
- Pour sauce on top of the cooked beef and serve.
STIR-FRY VEGETABLES (OPTIONAL)
- In the same skillet over high heat, add 2 tablespoon oil. Add carrots and cook until almost tender. Add the rest of the vegetables and stir fry. Pour in soy sauce and cooking wine. Season with pepper. Serve with the beef.
Notes
Nutrition
This recipe was originally published in January 2014. Updated in March 2020 to include new photos and a video.
I'm so glad I tried this recipe! I was making it to feed my family, including kids, so I used fresh squeezed mandarin orange juice in place of the cooking wine for the marinade (I left it out when I stir-fried the veggies and just used a bit of soy sauce). The orange was not detectable in the finished steak. The freezing-before-slicing trick worked very well for the meat. The pepper flavour was prevalent, but I really liked that. My kids just added some creamy teppanyaki sauce (Epicure) which brought the heat down. Served with rice. It was easy, came together well and I will be making it the same way again. Thank you for the recipe.
That sounds great, Michelle. I am glad you and the kids like it.
A very yummy recipe! We stir-fried veggies and served the lot with rice. Delish!
this works out really really well
Glad to hear you like it Emma.