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Beef Teriyaki with Mushroom and Broccoli

Tender beef slices in sweet savory Asian sauce, this Beef Teriyaki with Mushroom and Broccoli is a flavorful meal on repeat in our household!

Beef teriyaki with mushrooms and broccoli in a bowl with rice.

Hello, one and all! Happy Brand New Year! I have soaked so much of the holiday and did not get any post up for weeks 🙂

But now my 2 girls are back at school, and vacation is over. I am back to regular programming, and yes with a brand new recipe- Beef Teriyaki with Mushrooms and Broccoli.

Beef teriyaki in a saucepan.

Beef, Teriyaki sauce and mushrooms. These are three of my eldest daughter’s favorites. She has always been partial to Asian flavors.

It is easy to feed her anything soy sauce based. So when introduced to the sweet savory Asian sauce called teriyaki, it easily became her favorite.

The ingredients for the beef teriyaki.

Beef Teriyaki with Mushroom and Broccoli

While it is easy to put a teriyaki dish together using a pre-made teriyaki sauce ( which I have done before, too), today, let’s take the luxury of making one from scratch.

The Teriyaki Sauce

  • Soy Sauce. Do not use dark soy sauce or light soy sauce. This recipe is written and tested using regular soy sauce Preferably, use Marca Pina or Silver Swan brand.
  • Brown Sugar. Adds just the perfect note of sweetness to the sauce.
  • Water
  • Mirin. This a rice wine that add depth of flavor to the sauce. If you do not have it use rice vinegar or sherry, and add a few teaspoons of sugar to offset the acidity.
  • Sesame Oil. Adds that distinct Asian flavor to the dish.
Mushrooms cooking in a pan.

Pointers and Tips

  • This is a one-pan dish. I have included red wine vinegar in the recipe to use for deglazing the pan of the stuck bits from browning the beef. But if this does not happen to your pan, you can skip the deglazing step.
  • One pan dish means all the flavor sinks in as you cook. You will love this!
  • Dredging the beef in cornstarch makes the meat velvety tender as it cooks. For a more tender chew, slice the beef against the grain when you make it into strips.
The beef teriyaki cooking in the sauce pan.

Lastly, enjoy this delicious flavorful dish with rice! I love how the sauce sticks to everything in each spoon ful. I hope you love this as much as we do.

Top shot of beef teriyaki in a saucepan.

Also try:

Beef teriyaki in a saucepan.

Beef Teriyaki with Mushroom and Broccoli

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Tender beef slices in sweet savory Asian sauce, this Beef Teriyaki with Mushroom and Broccoli is a flavorful meal on repeat in our household!


  • 1 lb beef sirloin, sliced to thin strips
  • 1/3 cup cornstarch
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 thumb size ginger, cut to thin strips
  • 1 cup mushrooms, sliced thinly
  • 300 grams broccoli florettes
  • 2-3 tbsp olive oil
  • ¼ cup red wine vinegar

For the Teriyaki Sauce

  • 1/3 cup soy sauce *
  • ¼ cup brown sugar
  • ½ cup water
  • 4 tbsp mirin
  • ½ tbsp sesame oil
  • ¼ cup water
  • 2 tbsp cornstarch
  • salt and pepper, as needed


  1. In a medium bowl, combine beef slices and 1/3 cup of cornstarch and toss well so that the beef slices are coated.
  2. In a wide non-stick saucepan, heat olive oil over medium heat. Add the beef slices, probably in two batches to avoid overcrowding in the pan. Cook until the beef slices are browned. Remove from the pan and transfer to a plate.
  3. To deglaze the pan, slowly pour half of the red wine vinegar and allow to simmer, scraping the browned bits stuck to the pan.
  4. Once the liquid mostly evaporated. Add another 2 tablespoons of olive oil to the pan. Add the mushrooms and cook until lightly browned. Transfer to a plate.
  5. Deglaze the pan once more as needed. Once the liquid evaporated, heat another tablespoon of olive oil. Add the garlic, onion and ginger. Saute for 2-3 minutes, or until the veggies are soft and translucent.
  6. Add the broccoli and cook for 2 minutes. In a bowl, combine soy sauce, brown sugar, water, mirin, and sesame oil. Pour the mixture into the pan and let it come to a simmer. Add the beef and mushrooms to the pan.
  7. In a small bowl, combine ¼ cup water and 2 tbsp of cornstarch. Pour this slowly into the pan and stir. Cook for a few minutes more, until the sauce has thickened. Season with salt and pepper as needed. Turn off the heat. Enjoy with rice!


  • A note on the soy sauce: For the perfect teriyaki flavor, use Filipino brand soy sauce like Marca Pina or Silver Swan. Do not use dark soy sauce. Similarly, the soy sauce that are generically branded are less strong and you may end up lacking in flavor.
  • You can skip the use of red wine vinegar if there is no sticking to the pan at all.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 70mgSodium: 890mgCarbohydrates: 29gFiber: 3gSugar: 14gProtein: 24g

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