‘Church Crowd Pleaser’: Just 3 ingredients. Even picky eaters stack their plates.

There’s something about the smell of slow-cooked beef that takes me right back to those long Midwestern Saturdays when the chores were done early and supper simmered away all afternoon. This 3-ingredient sweet teriyaki beef is one of those recipes that feels almost too simple for how comforting it tastes. Teriyaki itself isn’t something my mother cooked with on the farm, but over the years it’s found its way into our small-town potlucks and church suppers, tucked right in there beside the meatloaf and scalloped potatoes. This version is pared down and practical—just beef, sauce, and a touch of sweetness—perfect for busy days, or for when you want that old-fashioned, hands-off kind of meal that quietly takes care of itself while you go about your day. It’s the kind of dish you can put on in the morning, forget about for a while, and then gather everyone around the table to share a warm, hearty plate by evening.

These sweet teriyaki beef strips are lovely spooned over a bed of hot white rice, but they’re just as at home over buttery mashed potatoes if you’re leaning into that classic Midwestern comfort. A side of steamed green beans or broccoli helps balance the sweetness and adds some color to the plate, while a simple coleslaw or cucumber salad gives a nice cool crunch alongside the tender beef. If you’re feeding a crowd, set out some warm dinner rolls or buttered toast to soak up the extra sauce. For something a little different, tuck the beef into soft sandwich rolls with a slice of cheese, or serve it in a bowl over egg noodles with a sprinkle of green onion to make it feel like a cozy, one-bowl supper.

Servings: 6

2 pounds beef sirloin or round steak, cut into 1-inch strips
1 cup bottled teriyaki sauce
1/2 cup brown sugar, packed