Pour bottled teriyaki sauce and these 2 ingredients over cubed flank steak into a baking dish for a dinner you will constantly find yourself craving

This oven baked 4-ingredient teriyaki beef bites recipe is exactly what I reach for on nights when I’m tired but still want something that tastes like I put in real effort. You literally pour bottled teriyaki sauce and two pantry staples over cubed flank steak in a baking dish, slide it into the oven, and dinner is basically done. It has that takeout-style sweetness and savoriness, but with almost zero cleanup and no babysitting a skillet. It’s a simple, Midwestern weeknight kind of meal that still feels a little special, especially when you’re craving something cozy and saucy after a long day.

Serve these teriyaki beef bites over steamed white or brown rice to soak up all the extra sauce, and add a quick veggie on the side like roasted broccoli, green beans, or a simple bagged salad. If you want to keep everything in one bowl, toss some microwave-steamed frozen veggies right into the baking dish at the end and spoon it all over rice or noodles. A sprinkle of sliced green onions or sesame seeds on top makes it feel a little more like your favorite takeout spot without any extra work.

Servings: 4

1 1/2 pounds flank steak, trimmed and cut into 1-inch cubes

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little of the vegetable oil or nonstick spray for easier cleanup.

Pat the flank steak dry with paper towels, then cut it into roughly 1-inch cubes. This helps the beef brown a bit in the oven and keeps the sauce from getting too watery.

Add the cubed flank steak to the prepared baking dish, spreading it out in an even layer so the pieces aren’t stacked on top of each other.

Drizzle the remaining vegetable oil evenly over the cubed flank steak in the baking dish.

Pour the bottled teriyaki sauce evenly over the cubed flank steak, making sure most of the pieces are coated. Then pour the soy sauce over the top to deepen the flavor and add a little extra savory kick.

Use a spoon or clean hands to gently toss the beef cubes in the baking dish so they’re well coated in the teriyaki and soy sauce mixture, then spread them back into a single layer.

Cover the baking dish tightly with foil and bake for 15 minutes to help the beef cook through and stay tender while the sauce heats and starts to thicken.

Remove the foil, gently stir the beef bites to re-coat them in the sauce, and return the uncovered baking dish to the oven. Bake for another 10–15 minutes, or until the beef is cooked to your preferred doneness and the sauce has thickened slightly and is bubbling around the edges.

For a little extra caramelization, you can switch the oven to broil for 2–3 minutes at the very end, watching closely so the sauce doesn’t burn.

Let the teriyaki beef bites rest for 5 minutes in the baking dish so the juices settle, then spoon the beef and plenty of sauce over rice or your favorite side and serve warm.

To keep this a true 4-ingredient recipe, any extras are completely optional, but fun when you have a minute. For a touch of heat, stir in 1/2 teaspoon of crushed red pepper flakes with the teriyaki sauce before baking. If you like a sweeter glaze, add 1–2 teaspoons of brown sugar or honey to the sauce. You can also toss in quick-cooking vegetables like sliced bell peppers, snap peas, or broccoli florets during the last 10–15 minutes of baking so they stay crisp-tender. If you don’t have flank steak, you can substitute sirloin or flat iron steak cut into cubes; just watch the cooking time, as leaner cuts can overcook more quickly. For meal prep, cook the beef bites as directed, cool them, then portion with rice and veggies into containers; they reheat well in the microwave with a splash of water to loosen the sauce. Food safety tips: Always use a clean cutting board and knife for the raw beef, and wash your hands and surfaces thoroughly after handling it. Make sure the beef reaches at least 145°F (63°C) for medium doneness, checking with an instant-read thermometer if you’re unsure. Refrigerate leftovers in a shallow container within 2 hours of cooking and use within 3–4 days, reheating until steaming hot before eating.