Pic of Roast teriyaki beef

Roast teriyaki beef

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Meat mains

Roast teriyaki beef

Main Serves 4 1h 30 min
Teriyaki is a Japanese cooking technique involving a glaze of soy sauce, mirin and sugar. Marinating the beef takes a bit of patience, but is deeply rewarding. This is equally good cold and thinly sliced with a salad of peppery leaves such as watercress, mustard leaves, rocket and mizuna; or eaten hot with a sauce made with the marinade and served over mash flavoured with a hint of wasabi paste.

Cook's notes

Once the joint has roasted for the initial 20 minutes, turn the oven down to 190°C, and allow a further: 15min/450g (for rare) and rest for 20 mins 15min/450g plus 15 mins (for medium-rare) and rest for 20 mins 15min/450g plus 30 mins (for well-done) and rest for 20 mins


  • 1.1kg boneless beef roasting joint
  • 4 tbsp kikkoman soy sauce
  • 4 tbsp dry sherry
  • 2 tbsp mirin
  • 1 tsp brown sugar
  • 2 tbsp olive oil
  • 3cm fresh ginger, grated
  • 2 garlic cloves, crushed
  • black pepper
  • salt and pepper


Prep time: 10 min
Cooking time: 1h 20 min
  • Step 1

    Marinade the beef joint in all the ingredients overnight or for at least a couple of hours.
  • Step 2

    Preheat oven to 220°C/Gas 7. Remove the joint from the marinade (reserve), pat dry and roast for 20 minutes then reduce the oven to 190°C/Gas 4 for the remainder of the roasting time (see note).
  • Step 3

    Rest the meat in a warm place; pour the reserved marinade into the roasting tray with the meat residues and scrape together into a sauce.
  • Step 4

    Cook and taste, adjusting the seasoning if necessary and adding a touch of stock. Strain then serve over the beef.

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