Easy Beef Teppanyaki

Name: Easy Beef Teppanyaki Recipe (30-Minute)
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Asian Cuisine
Ingredients: 4 tablespoons soy sauce; 2 tablespoons sweet cooking wine, ((mirin)); 1/2 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 1 pound sirloin or rib eye, (very thinly sliced ( can also use chicken or shrimp, as desired)); 3 tablespoons oil of choice, (or as needed); 1 large onion, (cut into round slices); 1 bell pepper, (sliced); 1 small bunch asparagus (sliced); 10-12 baby corn (or as needed); 8 oz Mushrooms of choice; Oil of choice; Soy sauce with pepper and sugar, (to season based on taste)

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Easy Beef Teppanyaki is a restaurant-quality Japanese griddle dish featuring tender marinated sirloin or rib eye cooked with fresh vegetables, ready in just 30 minutes and perfect for weeknight dinners.

🌍Asian Cuisine 🌍Japanese 🏷️How to cook japanese teppanyaki dish

Total

1h 30m

Servings

6

Recipe Source

View original recipe

From Manilaspoon · by Abigail

Ingredients

13 Ingredients

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Instructions

1
Combine the soy sauce, mirin, garlic powder and ground black pepper together in a bowl. Add sliced beef and mix well. Marinate for at least one hour, but preferably several hours for more flavor absorption
2
Heat the oil in a flat griddle pan or frying pan over medium-high heat. Ensure the pan is really hot before adding the meat. Fry the beef until done to your liking about 3-4 minutes more or less. Keep warm.
3
Heat the oil in a flat griddle pan or frying pan over medium-high heat. Saute the veggies until cooked through but not mushy. If you have a large griddle pan you can cook the veggies and meat at the same time. If not, you can cook them separately in different pans.
4
Serve the meat immediately with the veggies as the side together with rice or noodles. You can serve the meat with a soy sauce dipping sauce or use a store-bought or homemade Yakiniku Sauce.

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Tips & Notes

Pro tips

Pat the marinated beef dry before cooking to achieve better browning and a light crust rather than steaming.
Cook beef and vegetables separately, then combine at the end so vegetables stay crisp and beef reaches proper doneness without overcooking.
Keep the griddle/pan at medium-high heat; too high causes burnt exteriors with cold centers, too low results in steamed rather than seared beef.
Slice vegetables uniformly so they cook at the same rate; baby corn and asparagus take slightly longer than onions and peppers.

Substitutions

Sirloin or rib eye → Flank steak or skirt steak (slightly chewier but flavorful and budget-friendly)
Mirin → Honey or sugar dissolved in water (maintains sweetness without the depth)
Asparagus → Green beans or zucchini (same cooking time, similar texture)
Baby corn → Mushrooms or broccoli florets (adds earthiness or crunch)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently on a griddle or skillet over medium heat to avoid drying out the beef.

Equipment

teppanyaki griddle or large cast-iron skillet · sharp knife for slicing beef thin

Common Questions

Can I use a regular skillet instead of a teppanyaki griddle?

Yes. A large cast-iron skillet or flat griddle works well; cook in batches if needed to avoid crowding and ensure proper searing.

How thin should the beef be sliced?

Slice the beef very thin (about 1/8 inch), which allows it to cook quickly and evenly. Partially freezing the meat for 30 minutes makes slicing easier.