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Skillet Teriyaki Beef and Rice

Course Dinner
Cuisine Japanese
Keyword beef, corn, japanese, rice, teriyaki
Author Lokness


  • 1 cup uncooked rice
  • ½ tablespoon unsalted butter
  • ¾ cup frozen corn
  • 2 garlic cloves (minced and divided)
  • ¾ pound thinly sliced beef
  • 2 green onion (chopped)
  • vegetable oil
  • freshly ground black pepper

Teriyaki Sauce:

  • 5 tablespoons soy sauce
  • 3 tablespoons sugar
  • 3 tablespoons mirin
  • tablespoons sake


  • Cook the rice in a rice cooker.
  • In a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce to medium-low heat and cook until slightly thickened, about 3 – 5 minutes. Set aside.
  • In a medium pan over medium heat, add butter. Warm until almost melted. Add corn and saute until heat through. Add ½ the garlic and cook for another 2 minutes. Set aside.
  • In a medium bowl (that can fit in the skillet and leave 1-inch space around), fill with cooked rice and smooth the top. Set aside.
  • In a medium pan or cast iron skillet over medium-high heat, heat it until very hot, about 3 – 4 minutes. Lightly brush with a layer of vegetable oil. Add beef and cook until just a little pink left. Season lightly with salt. Add the rest of the garlic and saute for another minute. Move the beef toward the edge and leave the middle part of the skillet empty. Carefully turn the bowl of rice upside down into the empty spot on the skillet. Push down the top of the rice slightly to make a shallow dent. Add the corns and green onion. Sprinkle with generous amount of black pepper. Transfer the skillet to the dining table. Add desired amount of teriyaki sauce. Mix well with a big spoon. Serve immediately.


  1. I like using Japanese medium-grain rice for this recipe. I like the bouncier texture of the rice. But any rice will work.
  2. You can get thinly sliced beef from Asian supermarkets, like Japanese, Chinese or Korean. They are all pre-sliced. If you can’t find pre-sliced ones, you can cut it yourself. Buy a rib eye steak. Freeze it for 1 hour or so. With a sharp knife, cut the beef across the grain into 1/8-inch slices or as thin as you can cut it.
  3. Best to use freshly ground black pepper. It has a lot more flavors than pre-ground ones.
  4. When adding teriyaki sauce, don’t add all at once! Add half the sauce, mix well and taste to try. Add more if needed.
(Teriyaki sauce: Adapted from Just One Cookbook)