Black Pepper Teriyaki Beef (No Mirin or Sake) – 30-Minute Stir-Fry + Steak Upgrade
Juicy black pepper teriyaki beef made without mirin or sake — a bold, glossy stir-fry or premium steak upgrade you can make in 30 minutes. Keto-friendly and pantry-simple.
Equipment
- 1 Wok or large frying pan
- 2 mixing bowls
- 1 Tongs
- 1 Knife
- 1 Cutting Board
Ingredients
Beef Marinade (Serves 4)
- 600 g beef topside beef (top round), flank, or rump, thinly sliced against the grain
- 80 g water helps distribute bicarb evenly
- 4 g baking soda bicarb tenderizes lean cuts (≈ 0.67 %)
- 20 g sake or Shaoxing wine optional adds aroma
- 20 g soy sauce or tamari
- 2 g salt & pepper mix or a light pinch of salt and white pepper
- 32 g whisked egg about 2 Tbsp
- 20 g potato starch or cornflour
- 20 g neutral oil seals coating & prevents sticking
Black Pepper Teriyaki Sauce
- 120 g soy sauce or tamari for gluten-free
- 180 g water
- 60 g golden syrup or honey
- 80 g sugar adjust to taste
- 4 cloves garlic finely chopped ≈ 20 g total
- 6 g black pepper plus freshly ground to finish
Vegetables & Garnish
- 180 g broccoli florets bite-sized
- 2 bunches asparagus ≈ 16 spears cut into 3–4 cm pieces
- 160 g onion sliced
- 1 tbsp oil for stir-frying
- 2 scallions spring onions finely shredded, for garnish
- 1 tbsp sesame seeds optional
Instructions
- Step 1 – Marinate the Beef (10–15 min rest)
- Slice beef thinly against the grain into bite-sized strips.
- In a bowl, mix soy sauce, water, salt, pepper, and sake (if using).
- Add bicarb and mix briefly, then add the egg and stir to coat.
- Dust with potato starch and toss until glossy.
- Drizzle in neutral oil and mix again to seal the coating.
- Let rest 15 minutes while preparing vegetables and sauce.
Step 2 – Prep the Vegetables
- Cut broccoli into small florets and asparagus into 3–4 cm pieces.
- Slice onion thinly.
- If blanching: cook broccoli and asparagus in boiling salted water for 45–60 seconds, drain well.
- Otherwise, stir-fry directly in Step 4 for a deeper char.
Step 3 – Make the Sauce
- In a small bowl, whisk together soy sauce, water, golden syrup or honey, and sugar. Keep the chopped garlic and black pepper separate for Step 5..
Step 4 – Sear the Beef
- Heat a wok or large frying pan over high heat until just smoking.
- Add 1 teaspoon of oil and spread the beef out in one layer.
- Sear without stirring for 30–45 seconds, then flip and cook the other side until browned (about 70–80% cooked).
- Remove beef to a plate.
Step 5 – Glaze & Combine
- In the same pan, sauté garlic and black pepper (optional extra) for 5–10 seconds.
- Pour in the teriyaki sauce and simmer 20–30 seconds until glossy and slightly thickened.
- Return beef and vegetables to the pan, tossing quickly to coat evenly in the glaze.
Step 6 – Serve
- Spoon the glossy beef and vegetables onto a warm plate.
- Finish with freshly ground black pepper and garnish with scallion curls and sesame seeds.
- Serve with steamed rice or cauliflower rice for a lighter version.
Notes
Notes:
For the steak version, sear the steak first, then use the same pan to cook the vegetables and sauce the same way as the stir-fry. This method is easier when cooking for a larger group — you’ll still get the same glossy glaze and color without needing high wok heat. Slice the rested steak, plate beside the glazed vegetables, and drizzle the reserved sauce over the top to finish.
For best results, cook the stir-fry in smaller batches — about 1–2 portions at a time. Overcrowding the pan lowers the heat and prevents proper searing.
You can blanch broccoli and asparagus in salted boiling water (45–60 seconds) for brighter color and less oil, but stir-frying directly gives a deeper flavor and helps the sauce cling better. Blanched vegetables may dilute the glaze slightly.
You can blanch broccoli and asparagus in salted boiling water (45–60 seconds) for brighter color and less oil, but stir-frying directly gives a deeper flavor and helps the sauce cling better. Blanched vegetables may dilute the glaze slightly.