Lemon Ginger Teriyaki Steak and Rice (30 Minutes)
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This Lemon Ginger Teriyaki Steak and Rice is a 30-minute dinner that's full of fresh, tangy-sweet flavor. Juicy marinated flank steak is cooked quickly on the grill or skillet and served over herby garlic lemon rice - simple enough for weeknights but special enough for company.
If you love grilling and Asian-inspired meals, try this reader-favorite teriyaki chicken kabob recipe!
Recipe Overview
- Prep Time: 5 minutes
- Marinade Time: 5 minutes
- Cook Time: 8-10 minutes
- Total Time: 25-30 minutes
- Main Ingredients: Flank steak, soy sauce, honey (or brown sugar), lemon juice, garlic, ginger, jasmine rice, fresh herbs
- Cooking Methods: Grill, grill pan, or cast iron skillet
- Servings: 4
This recipe is designed to be quick without sacrificing flavor-perfect for busy weeknights when you want something fresh and homemade but don't have hours to spend in the kitchen.
What I Love About This Recipe
Some dinners taste as if they’ve taken hours to prepare. This steak and rice dish is one of those meals. What I love about this recipe is that it’s one of the quickest ways to cook beef.
A quick, lemony teriyaki marinade transforms a simple cut of flank steak into something juicy and full of flavor in 5 minutes. Not hours of marinating, just minutes.
And the rice? It’s one of my favorite parts of this easy weeknight dinner! Dressed up with garlic, lemon zest, and fresh herbs. It's the kind of dinner I love to make when I want something fast but a little special, whether it's a weeknight at home or dinner with friends.
Speaking of grilled steak, this grilled steak and corn on the cob recipe creates a platter of Argentine flavors everyone always loves! Or this grilled steak and mushrooms is always a BBQ favorite at my house!
Stephanie
Key Ingredients
Here are the key ingredients you’ll need when making this dish. Most are pantry-friendly and easy to make at a moment’s notice.
- Flank Steak: A lean, flavorful cut that cooks quickly and pairs beautifully with a bold marinade.
- Soy Sauce: Provides umami depth and savory teriyaki flavor.
- Honey (or Brown Sugar): Balances the soy sauce and ginger with a touch of sweetness.
- Lemon Juice + Zest: Adds brightness and freshness, keeping the flavors light.
- Ground Ginger: Brings subtle warmth and complements the lemon.
- Garlic Powder + Fresh Garlic: Powder works well in the marinade, while fresh garlic adds flavor to the rice.
- Jasmine Rice: Light and aromatic, it’s the perfect base for steak and teriyaki sauce. Alternatively, you can also use basmati or regular long-grain rice.
- Fresh Herbs: Basil, cilantro, parsley, dill, or a combination-whatever's fresh and on hand.
See recipe card for quantities.
How to Make Lemon Ginger Teriyaki Steak and Rice
Here’s how to make this easy steak recipe in minutes!
- Step 1: Pat the flank steak dry with paper towels and place it on a cutting board or parchment-lined tray. Using a sharp knife, slice down the middle lengthwise. This helps it sear better later.
- Step 2: In a bowl, whisk together soy sauce, honey, lemon juice, ground ginger, and garlic powder. Reserve a few tablespoons in a separate bowl to use later as sauce. (Important: Always reserve marinade before adding raw steak for food safety.)
- Step 3: Place the steak in a shallow dish or on a tray and pour the marinade over the top. Turn the coat and let it rest for 5 minutes while you prepare the rice.
- Step 4: Heat a grill, grill pan, or cast-iron skillet over medium-high heat. Cook the steak for 4-5 minutes per side, or until it reaches your preferred doneness (internal temperature of 130-135°F for medium-rare). Remove from heat and let rest 5 minutes before slicing.
Step 5: Meanwhile, cook jasmine rice according to package directions. Stir in lemon zest, minced garlic, a drizzle of olive oil, and fresh herbs before serving.
Pro Tip: Slice flank steak thinly against the grain - it's the secret to making this lean cut tender.
This adds expertise without lengthening the post.
Substitutions & Variations
- Extra Veggies: Serve with grilled zucchini, broccoli, or a side salad, like this grilled zucchini corn salad.
- Protein Swap: Try chicken breast, chicken thighs, or even shrimp.
- Sweetness: Adjust honey/brown sugar to taste.
- Rice Options: Substitute brown rice, cauliflower rice, or quinoa.
- Fresh Herbs: Mix and match based on what you have-mint adds a refreshing twist.
Serving Ideas
- Pair with a crisp cucumber salad or grilled vegetables for a complete meal.
- Garnish with toasted sesame seeds or sliced green onions.
- Add a drizzle of sriracha or chili oil for heat.
Tips You’ll Want to Bookmark
- Make Ahead: The marinade can be prepped the night before for faster cooking.
- Don't Over-Marinate: Flank steak is lean-5 to 30 minutes is plenty to tenderize and flavor.
- Slice Against the Grain: Always cut flank steak thinly across the grain for tenderness.
- Rest Before Slicing: Let the steak rest 5 minutes so juices redistribute.
Recipe FAQs
Flank steak is my first choice because it's lean, affordable, and soaks up marinades quickly. Skirt steak is another excellent option, though it tends to be a bit fattier and more intensely flavored. If you prefer a thicker cut like sirloin, increase the cooking time and use a meat thermometer to ensure it reaches your desired doneness.
Yes! You can prepare the marinade earlier in the day and let the steak marinate, then, while making the rice and heating up the grill, let the steak marinate for up to 30 minutes. Cook just before serving for the best flavor and texture.
Absolutely. If you're short on time, replace the homemade marinade in this steak recipe with your favorite bottled teriyaki sauce. Add lemon juice and zest for freshness.
The most reliable method is using an instant-read thermometer. For flank steak:
Rare: 125°F
Medium-Rare: 130-135°F
Medium: 140-145°F
Medium-Well: 150°F
Well-Done: 160°F
Always let the steak rest for about 5 minutes before slicing to allow the juices to redistribute.
Reheat sliced steak gently in a skillet with a splash of water or broth to keep it moist. Rice can be reheated in the microwave with a damp paper towel over the bowl.
A cast iron skillet works beautifully. Heat until very hot, then sear the steak on each side for 4-5 minutes.
More Grilling Recipes
Looking for other recipes like this grilled steak? Try these:
Pairing
These are my favorite dishes to serve with this steak recipe:
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Lemon Ginger Teriyaki Steak and Rice Recipe
Ingredients
Steak
- 1 pound flank steak
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
Rice
- 2-3 cups cooked basmati rice
- 2 tablespoons olive oil
- 1/2 cup fresh herbs chopped (like basil, cilantro, parsley, dill or a combination)
- 2 teaspoons lemon zest
Instructions
- Using a sharp knife, slice the flank steak in half lengthwise.
- In a bowl, whisk together soy sauce, honey, lemon juice, ground ginger, and garlic powder. Reserve a few tablespoons in a separate bowl to use later as sauce. (Important: Always reserve marinade before adding raw steak for food safety.)
- Set your grill, grill pan, or heavy skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes per side for medium-rare, or until desired doneness. Remove from the heat and let them rest for 5-10 minutes.
- Toss the cooked rice with the olive oil, herbs, and lemon zest. Season with salt and pepper
Notes
- Marinade Time: With lemon juice in the mix, 5-30 minutes is plenty. Longer can affect the texture.
- Cook Hot & Fast: Use a hot grill or cast iron skillet for the best sear and juicy steak.
- Check Doneness: For flank steak, medium-rare (130-135°F) is ideal. Use an instant-read thermometer for accuracy.
- Slice Against the Grain: Always rest 5 minutes, then slice thinly across the grain for the most tender bites.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This dinner couldn’t be easier or more delicious! I love to grill the flank steak outdoors during the warm months, but it’s equally easy in a cast iron skillet. I love the flavor, the 5 minute marinade, and the way my family asks when I’m going to make it again!