Name: Teriyaki Beef Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb beef sirloin, thinly sliced; 2 tbsp soy sauce; 2 tbsp teriyaki sauce; 1 tbsp cornstarch; 1 tbsp vegetable oil; 1 bell pepper, sliced; 1 onion, sliced; 2 cups broccoli florets; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp water; Cooked rice, for serving

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Enjoy a restaurant-quality meal in the comfort of your own home with this recipe for teriyaki beef stir-fry. Tender slices of beef are sautéed with colorful vegetables and coated in a quick and easy homemade teriyaki sauce, resulting in a delicious and savory dish.

HOW DO YOU MAKE HOMEMADE TERIYAKI SAUCE?

Creating a homemade teriyaki sauce is quick and easy. To make the sauce, combine soy sauce, brown sugar, garlic, ginger, honey, and sesame oil, and simmer the mixture. Afterward, add cornstarch to thicken the sauce to your desired consistency. You can prepare the sauce up to three days in advance, making it convenient for meal planning.

HOW DO YOU MAKE TERIYAKI BEEF?

To prepare teriyaki beef, begin by selecting a tender cut of meat like sirloin or thinly sliced flank steak. In this recipe, I used the latter. Cook the vegetables first, such as broccoli and bell peppers in various colors, or select your family’s preferred vegetables. Once the vegetables are cooked, remove them from the pan and cook the beef. Ensure that the pan is hot enough to sear the meat and achieve a nice crust.

BEEF TERIYAKI VARIATIONS

Customizing your teriyaki beef stir fry is a great way to cater to your family’s preferences. Consider using ground beef, chicken, shrimp, or tofu instead of sliced beef for the protein. You can also switch up the vegetables and use snow peas, mushrooms, carrots, bok choy, or asparagus.

To add a tropical twist, try incorporating cubed pineapple into your stir fry. While a garnish of sliced green onions and sesame seeds can enhance the dish’s flavor, feel free to omit them if you’re short on time or don’t have them on hand. This dish is a favorite among my kids, and they love the combination of salty, sweet, and savory flavors.

Preparing a pot of rice alongside the vegetable cooking process will have dinner ready in under 30 minutes, and you won’t have to resort to ordering takeout. Additionally, this version of teriyaki beef stir fry is healthier, making it an excellent choice for a nutritious and scrumptious meal.

Instructions:

Gather your ingredients for the teriyaki beef stir fry and sauce.
Combine the sauce ingredients in a small pot and simmer until the sugar dissolves.
Thicken the sauce with cornstarch and set it aside.
Heat vegetable oil in a large pan and cook the vegetables until they start to brown and soften.
Add water to the pan and cook until it evaporates.
Remove the vegetables and set them aside.
Cook the steak in the pan in two batches until just cooked through.
Combine the vegetables and meat in the pan, pour the sauce over the top, and cook until everything is warmed through.
Garnish with sesame seeds and sliced green onions, if desired.

How Do You Make Stir-Fry Beef So It’s Tender?

Achieving tender beef in a stir-fry involves several key techniques, starting from selecting the right cut of meat to the actual cooking process. Here’s a detailed guide to making stir-fry beef tender:

Choose the Right Cut of Beef:
- Tender Cuts: Opt for tender cuts like sirloin, ribeye, tenderloin, or flank steak. These cuts are naturally tender and cook quickly, making them ideal for stir-frying.
- Thin Slicing: Slice the beef thinly against the grain. This shortens the muscle fibers, making the beef easier to chew. Slices should be about 1/4 inch thick.
Marinate the Beef:
- Purpose: Marinating not only adds flavor but also helps tenderize the meat. Acidic ingredients in the marinade, such as vinegar, citrus juice, or yogurt, break down proteins in the meat, making it more tender.
- Ingredients: A typical marinade might include soy sauce, rice wine or sherry, sesame oil, cornstarch, and a bit of sugar. The cornstarch helps to create a protective barrier around the meat, retaining moisture and preventing it from drying out during cooking.
- Duration: Marinate the beef for at least 15 minutes, but longer (up to 2 hours) can be beneficial.
Velveting the Beef:
- Technique: Velveting is a Chinese cooking technique that involves coating the beef in a mixture of egg white, cornstarch, and sometimes rice vinegar or wine. The beef is then briefly blanched in hot oil or water before stir-frying. This technique helps to lock in moisture and results in a tender texture.
- Process: After marinating, coat the beef in the velveting mixture and let it sit for about 30 minutes. Then, quickly blanch the beef in hot oil or water for about 30 seconds to a minute before stir-frying.
Cooking Process:
- High Heat: Stir-frying requires high heat. This ensures the beef cooks quickly and retains its juices, preventing it from becoming tough.
- Small Batches: Cook the beef in small batches to avoid overcrowding the pan. Overcrowding lowers the pan’s temperature, leading to steaming rather than searing, which can make the beef tough.
- Oil: Use a high-smoke-point oil like peanut or vegetable oil to withstand the high heat of stir-frying.
Resting: Once the beef is cooked, let it rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and tender.

By following these techniques, you can ensure your stir-fry beef is tender, flavorful, and succulent.

Do You Marinate Beef Before Stir Frying?

Marinating beef before stir-frying is a common practice that enhances the flavor and texture of the meat. Here’s a detailed explanation of why and how to marinate beef for stir-frying:

Flavor Enhancement:
- Ingredients: A typical marinade for stir-fry beef includes soy sauce, rice wine or sherry, sesame oil, cornstarch, and sometimes additional ingredients like garlic, ginger, or chili flakes. These ingredients impart a depth of flavor to the beef, making it more delicious.
- Balance: The marinade should balance saltiness, sweetness, acidity, and umami. Soy sauce provides saltiness and umami, rice wine adds sweetness and complexity, and sesame oil gives a rich, nutty flavor.
Tenderizing Effect:
- Acidic Components: Ingredients like rice wine or vinegar help to break down proteins in the beef, tenderizing it and making it more succulent.
- Cornstarch: Cornstarch is a key component that helps to tenderize the beef. It creates a protective coating around the meat, which retains moisture and prevents the beef from drying out during cooking.
Moisture Retention:
- Coating: The cornstarch in the marinade forms a thin layer around each piece of beef. This coating traps moisture inside the meat, ensuring it stays juicy and tender when cooked over high heat.
- Texture: The cornstarch coating also gives the beef a slightly velvety texture, which is a desirable characteristic in stir-fried dishes.
Marinating Time:
- Quick Marinade: For a quick marinade, 15-30 minutes is sufficient to impart flavor and begin tenderizing the meat.
- Extended Marinating: For more pronounced flavor and tenderizing, marinate the beef for 1-2 hours. Avoid marinating for too long (over 4 hours), as the acidic components can start to break down the meat excessively, leading to a mushy texture.
Marinade Process:
- Mixing: Combine all marinade ingredients in a bowl and mix well. Add the sliced beef and toss to coat evenly.
- Resting: Cover the bowl and let it rest in the refrigerator for the desired marinating time. Stir occasionally to ensure even distribution of the marinade.
Cooking After Marinating:
- Drain Excess Marinade: Before cooking, drain off any excess marinade from the beef. This prevents the beef from steaming in the pan and helps achieve a good sear.
- Stir-Fry: Stir-fry the marinated beef over high heat in small batches, ensuring a quick and even cook.

Is Teriyaki the Same as Stir-Fry?

Teriyaki and stir-fry are two distinct cooking methods and flavor profiles, although they can overlap in certain dishes. Here’s an in-depth look at the differences between teriyaki and stir-fry:

Cooking Method:
- Stir-Fry: Stir-frying is a cooking technique that involves cooking small pieces of food quickly over high heat while stirring constantly. This method is typically used with a wok or a large skillet. It allows ingredients to cook evenly and retain their texture and flavor. Stir-frying is common in Chinese cuisine but is used in various Asian culinary traditions.
- Teriyaki: Teriyaki is both a cooking technique and a flavor profile originating from Japan. It involves grilling or broiling food, typically meat or fish, that has been marinated or basted in a teriyaki sauce. The sauce caramelizes during cooking, giving the dish a glossy, flavorful coating.
Flavor Profile:
- Stir-Fry: The flavor of a stir-fry comes from a combination of fresh ingredients and sauces added during cooking. Common stir-fry sauces include soy sauce, oyster sauce, hoisin sauce, and various seasonings like garlic, ginger, and chili. The emphasis is on the freshness and individual flavors of the ingredients.
- Teriyaki: Teriyaki sauce is a specific blend of soy sauce, mirin (sweet rice wine), sake, and sugar. It creates a sweet and savory glaze that is distinctive to teriyaki dishes. The flavor is rich, slightly sweet, and umami.
Ingredients:
- Stir-Fry: A stir-fry can include a wide variety of ingredients, including vegetables, proteins (chicken, beef, pork, shrimp, tofu), and sometimes noodles or rice. The ingredients are cut into small, uniform pieces to ensure quick and even cooking.
- Teriyaki: Teriyaki dishes typically feature a single type of protein, such as chicken, beef, salmon, or tofu, which is marinated in teriyaki sauce. The focus is on the protein, which is often served with a side of rice and sometimes vegetables.
Preparation and Cooking:
- Stir-Fry: In stir-frying, ingredients are added to the pan in stages based on their cooking times, starting with proteins, followed by vegetables, and finally, the sauce. The cooking is done rapidly over high heat.
- Teriyaki: For teriyaki, the protein is marinated in the sauce before cooking. It is then grilled, broiled, or pan-seared, and basted with additional sauce to create a caramelized glaze.
Culinary Context:
- Stir-Fry: Stir-frying is versatile and can be adapted to various cuisines and dietary preferences. It’s a quick and healthy cooking method that preserves the nutrients and flavors of the ingredients.
- Teriyaki: Teriyaki is specifically Japanese and is characterized by its unique sauce and cooking method. It’s often served in Japanese restaurants and is a popular take-out option.

Does Teriyaki Sauce Go On Before or After Cooking?

When it comes to using teriyaki sauce, the timing of its application can significantly affect the flavor and texture of the dish. Here’s a detailed explanation of when to use teriyaki sauce:

Before Cooking (Marinade):
- Marinating: One common use of teriyaki sauce is as a marinade. Marinating the protein (such as chicken, beef, or tofu) in teriyaki sauce before cooking allows the flavors to penetrate the meat, making it more flavorful and tender.
  - Duration: Marinate for at least 30 minutes to several hours. Longer marinating times enhance the flavor, but be cautious with very long marinating times as the acidic components of the sauce can start to break down the texture of the meat.
  - Process: Place the protein in a resealable bag or a bowl, pour the teriyaki sauce over it, and refrigerate for the desired time.
During Cooking (Basting):
- Basting: Teriyaki sauce can be applied during cooking, especially when grilling, broiling, or pan-searing. This method helps to create a caramelized glaze on the surface of the meat.
  - Technique: As the meat cooks, brush or spoon the teriyaki sauce over it, allowing each layer to caramelize before adding more. This technique is particularly effective for achieving the glossy, rich finish characteristic of teriyaki dishes.
  - Frequency: Baste frequently but in thin layers to prevent burning due to the sugar content in the sauce.
After Cooking (Finishing Sauce):
- Glazing: Applying teriyaki sauce after cooking is another method to add flavor. This is typically done by drizzling the sauce over the cooked protein or vegetables right before serving.
  - Technique: After the protein is cooked through, you can remove it from the heat and immediately brush or drizzle the teriyaki sauce over it. The residual heat helps to warm the sauce and meld the flavors without further cooking.
  - Serving: This method is also useful for stir-fried dishes where you want the sauce to coat the ingredients without additional cooking.
Combination Approach:
- Layered Flavor: For the best flavor, consider using a combination of these methods. Start by marinating the protein in teriyaki sauce, then baste with additional sauce during cooking, and finish with a final drizzle before serving.
  - Result: This layered approach ensures the meat is thoroughly flavored, has a beautifully caramelized exterior, and retains a fresh teriyaki taste upon serving.
Considerations for Different Proteins:
- Chicken and Beef: These proteins benefit greatly from marinating and basting, as the sauce helps tenderize the meat and adds a rich flavor.
- Fish (e.g., Salmon): Fish can be marinated briefly in teriyaki sauce but should be basted carefully to avoid overpowering the delicate flavor of the fish.
- Tofu and Vegetables: Tofu can be marinated to absorb flavor, while vegetables are typically stir-fried and then tossed in teriyaki sauce towards the end of cooking.

FAQ

1. How do you make stir-fry beef so it’s tender?

To make stir-fry beef tender, choose tender cuts like sirloin or flank steak, slice thinly against the grain, marinate with ingredients like soy sauce and cornstarch, use the velveting technique, cook over high heat, and avoid overcrowding the pan.

2. Do you marinate beef before stir frying?

Yes, marinating beef before stir-frying enhances flavor and tenderness. A typical marinade includes soy sauce, rice wine, sesame oil, cornstarch, and sometimes garlic or ginger. Marinate for at least 15 minutes to 2 hours for the best results.

3. Is teriyaki the same as stir-fry?

No, teriyaki and stir-fry are different. Teriyaki is a Japanese cooking method that involves grilling or broiling with a teriyaki sauce made of soy sauce, mirin, sake, and sugar. Stir-frying is a Chinese cooking technique that involves cooking ingredients quickly over high heat with various sauces.

4. Does teriyaki sauce go on before or after cooking?

Teriyaki sauce can be used before, during, and after cooking. Marinate meat in teriyaki sauce before cooking, baste with the sauce during cooking for a caramelized glaze, and add more sauce after cooking for additional flavor.

Conclusion

Understanding the nuances of cooking techniques and ingredients can significantly enhance the quality of your dishes. To achieve tender stir-fry beef, it’s crucial to choose the right cut, marinate properly, and cook using high heat while avoiding overcrowding. Marinating beef before stir-frying not only adds flavor but also tenderizes the meat, ensuring a delicious result.

Teriyaki and stir-fry are distinct cooking methods with unique flavor profiles. Teriyaki, originating from Japan, involves a specific sauce and grilling or broiling techniques, whereas stir-frying is a versatile Chinese method that uses high heat and constant stirring. Applying teriyaki sauce before, during, and after cooking can create a richly flavored and perfectly glazed dish.

Teriyaki Beef Stir Fry

Author: Haifajackson
Total Time: 30 minutes

Print Recipe

Description

Create a tender and flavorful Teriyaki Beef Stir Fry with this easy recipe. Ideal for a quick and satisfying dinner!

Ingredients

Scale

1 lb beef sirloin, thinly sliced
2 tbsp soy sauce
2 tbsp teriyaki sauce
1 tbsp cornstarch
1 tbsp vegetable oil
1 bell pepper, sliced
1 onion, sliced
2 cups broccoli florets
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp water
Cooked rice, for serving

Instructions

Marinate Beef: In a bowl, combine beef, soy sauce, teriyaki sauce, and cornstarch. Let it sit for 15-30 minutes.
Stir-Fry Beef: Heat vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry until browned. Remove and set aside.
Cook Vegetables: In the same skillet, add bell pepper, onion, broccoli, garlic, and ginger. Stir-fry for 3-4 minutes.
Combine: Return beef to the skillet, add water, and stir-fry for another 2 minutes until everything is well combined and heated through.
Serve: Serve hot over cooked rice.

Notes

Substitutions: You can use chicken or tofu instead of beef.
Extra Flavor: Add a splash of extra teriyaki sauce if you prefer a stronger flavor.
Vegetables: Feel free to add or substitute other vegetables like snap peas or carrots.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 320
Sugar: 6g
Fat: 12g
Carbohydrates: https://chatgpt.com/g/g-pNWGgUYqS-webpilot/c/f45306fc-6c49-49a2-8f2e-c29bc6c480bb#:~:text=TotalCarbohydrates-,25g,-Sugars6g
Protein: 28g

BEEF TERIYAKI VARIATIONS

Customizing your teriyaki beef stir fry is a great way to cater to your family’s preferences. Consider using ground beef, chicken, shrimp, or tofu instead of sliced beef for the protein. You can also switch up the vegetables and use snow peas, mushrooms, carrots, bok choy, or asparagus.

Preparing a pot of rice alongside the vegetable cooking process will have dinner ready in under 30 minutes, and you won’t have to resort to ordering takeout. Additionally, this version of teriyaki beef stir fry is healthier, making it an excellent choice for a nutritious and scrumptious meal.

Instructions:

Gather your ingredients for the teriyaki beef stir fry and sauce.

Combine the sauce ingredients in a small pot and simmer until the sugar dissolves.

Thicken the sauce with cornstarch and set it aside.

Heat vegetable oil in a large pan and cook the vegetables until they start to brown and soften.

Add water to the pan and cook until it evaporates.

Remove the vegetables and set them aside.

Cook the steak in the pan in two batches until just cooked through.

Combine the vegetables and meat in the pan, pour the sauce over the top, and cook until everything is warmed through.

How Do You Make Stir-Fry Beef So It’s Tender?

Choose the Right Cut of Beef:

Tender Cuts: Opt for tender cuts like sirloin, ribeye, tenderloin, or flank steak. These cuts are naturally tender and cook quickly, making them ideal for stir-frying.

Thin Slicing: Slice the beef thinly against the grain. This shortens the muscle fibers, making the beef easier to chew. Slices should be about 1/4 inch thick.

Marinate the Beef:

Purpose: Marinating not only adds flavor but also helps tenderize the meat. Acidic ingredients in the marinade, such as vinegar, citrus juice, or yogurt, break down proteins in the meat, making it more tender.

Ingredients: A typical marinade might include soy sauce, rice wine or sherry, sesame oil, cornstarch, and a bit of sugar. The cornstarch helps to create a protective barrier around the meat, retaining moisture and preventing it from drying out during cooking.

Duration: Marinate the beef for at least 15 minutes, but longer (up to 2 hours) can be beneficial.

Velveting the Beef:

Process: After marinating, coat the beef in the velveting mixture and let it sit for about 30 minutes. Then, quickly blanch the beef in hot oil or water for about 30 seconds to a minute before stir-frying.

Cooking Process:

High Heat: Stir-frying requires high heat. This ensures the beef cooks quickly and retains its juices, preventing it from becoming tough.

Small Batches: Cook the beef in small batches to avoid overcrowding the pan. Overcrowding lowers the pan’s temperature, leading to steaming rather than searing, which can make the beef tough.

Oil: Use a high-smoke-point oil like peanut or vegetable oil to withstand the high heat of stir-frying.

Resting: Once the beef is cooked, let it rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and tender.

By following these techniques, you can ensure your stir-fry beef is tender, flavorful, and succulent.

Do You Marinate Beef Before Stir Frying?

Flavor Enhancement:

Ingredients: A typical marinade for stir-fry beef includes soy sauce, rice wine or sherry, sesame oil, cornstarch, and sometimes additional ingredients like garlic, ginger, or chili flakes. These ingredients impart a depth of flavor to the beef, making it more delicious.

Balance: The marinade should balance saltiness, sweetness, acidity, and umami. Soy sauce provides saltiness and umami, rice wine adds sweetness and complexity, and sesame oil gives a rich, nutty flavor.

Tenderizing Effect:

Acidic Components: Ingredients like rice wine or vinegar help to break down proteins in the beef, tenderizing it and making it more succulent.

Cornstarch: Cornstarch is a key component that helps to tenderize the beef. It creates a protective coating around the meat, which retains moisture and prevents the beef from drying out during cooking.

Moisture Retention:

Coating: The cornstarch in the marinade forms a thin layer around each piece of beef. This coating traps moisture inside the meat, ensuring it stays juicy and tender when cooked over high heat.

Texture: The cornstarch coating also gives the beef a slightly velvety texture, which is a desirable characteristic in stir-fried dishes.

Marinating Time:

Quick Marinade: For a quick marinade, 15-30 minutes is sufficient to impart flavor and begin tenderizing the meat.

Extended Marinating: For more pronounced flavor and tenderizing, marinate the beef for 1-2 hours. Avoid marinating for too long (over 4 hours), as the acidic components can start to break down the meat excessively, leading to a mushy texture.

Marinade Process:

Mixing: Combine all marinade ingredients in a bowl and mix well. Add the sliced beef and toss to coat evenly.

Resting: Cover the bowl and let it rest in the refrigerator for the desired marinating time. Stir occasionally to ensure even distribution of the marinade.

Cooking After Marinating:

Drain Excess Marinade: Before cooking, drain off any excess marinade from the beef. This prevents the beef from steaming in the pan and helps achieve a good sear.

Stir-Fry: Stir-fry the marinated beef over high heat in small batches, ensuring a quick and even cook.

Is Teriyaki the Same as Stir-Fry?

Cooking Method:

Teriyaki: Teriyaki is both a cooking technique and a flavor profile originating from Japan. It involves grilling or broiling food, typically meat or fish, that has been marinated or basted in a teriyaki sauce. The sauce caramelizes during cooking, giving the dish a glossy, flavorful coating.

Flavor Profile:

Teriyaki: Teriyaki sauce is a specific blend of soy sauce, mirin (sweet rice wine), sake, and sugar. It creates a sweet and savory glaze that is distinctive to teriyaki dishes. The flavor is rich, slightly sweet, and umami.

Ingredients:

Stir-Fry: A stir-fry can include a wide variety of ingredients, including vegetables, proteins (chicken, beef, pork, shrimp, tofu), and sometimes noodles or rice. The ingredients are cut into small, uniform pieces to ensure quick and even cooking.

Teriyaki: Teriyaki dishes typically feature a single type of protein, such as chicken, beef, salmon, or tofu, which is marinated in teriyaki sauce. The focus is on the protein, which is often served with a side of rice and sometimes vegetables.

Preparation and Cooking:

Stir-Fry: In stir-frying, ingredients are added to the pan in stages based on their cooking times, starting with proteins, followed by vegetables, and finally, the sauce. The cooking is done rapidly over high heat.

Teriyaki: For teriyaki, the protein is marinated in the sauce before cooking. It is then grilled, broiled, or pan-seared, and basted with additional sauce to create a caramelized glaze.

Culinary Context:

Stir-Fry: Stir-frying is versatile and can be adapted to various cuisines and dietary preferences. It’s a quick and healthy cooking method that preserves the nutrients and flavors of the ingredients.

Teriyaki: Teriyaki is specifically Japanese and is characterized by its unique sauce and cooking method. It’s often served in Japanese restaurants and is a popular take-out option.

Does Teriyaki Sauce Go On Before or After Cooking?

Before Cooking (Marinade):

Marinating: One common use of teriyaki sauce is as a marinade. Marinating the protein (such as chicken, beef, or tofu) in teriyaki sauce before cooking allows the flavors to penetrate the meat, making it more flavorful and tender.

Duration: Marinate for at least 30 minutes to several hours. Longer marinating times enhance the flavor, but be cautious with very long marinating times as the acidic components of the sauce can start to break down the texture of the meat.

Process: Place the protein in a resealable bag or a bowl, pour the teriyaki sauce over it, and refrigerate for the desired time.

During Cooking (Basting):

Basting: Teriyaki sauce can be applied during cooking, especially when grilling, broiling, or pan-searing. This method helps to create a caramelized glaze on the surface of the meat.

Technique: As the meat cooks, brush or spoon the teriyaki sauce over it, allowing each layer to caramelize before adding more. This technique is particularly effective for achieving the glossy, rich finish characteristic of teriyaki dishes.

Frequency: Baste frequently but in thin layers to prevent burning due to the sugar content in the sauce.

After Cooking (Finishing Sauce):

Glazing: Applying teriyaki sauce after cooking is another method to add flavor. This is typically done by drizzling the sauce over the cooked protein or vegetables right before serving.

Technique: After the protein is cooked through, you can remove it from the heat and immediately brush or drizzle the teriyaki sauce over it. The residual heat helps to warm the sauce and meld the flavors without further cooking.

Serving: This method is also useful for stir-fried dishes where you want the sauce to coat the ingredients without additional cooking.

Combination Approach:

Layered Flavor: For the best flavor, consider using a combination of these methods. Start by marinating the protein in teriyaki sauce, then baste with additional sauce during cooking, and finish with a final drizzle before serving.

Result: This layered approach ensures the meat is thoroughly flavored, has a beautifully caramelized exterior, and retains a fresh teriyaki taste upon serving.

Considerations for Different Proteins:

Chicken and Beef: These proteins benefit greatly from marinating and basting, as the sauce helps tenderize the meat and adds a rich flavor.

Fish (e.g., Salmon): Fish can be marinated briefly in teriyaki sauce but should be basted carefully to avoid overpowering the delicate flavor of the fish.