Sirloin

• Marbled with fat, sirloin steak is tender and juicy. However, some steak experts feel that it isn't as flavorful as other cuts. For teriyaki purposes, this isn't a serious problem as the sweet, salty sauce will do most of the work in this area. The tender and juicy texture of sirloin makes it a good choice for beef teriyaki. Teriyaki marinade manufacturer Kikkoman recommends sirloin for beef teriyaki, as does BBC Good Food.

Rump Steak

• Less expensive than sirloin, rump steak -- also referred to as round steak -- is a good choice for beef teriyaki. Although the higher proportion of muscle in a rump steak makes this cut of meat a little chewier than sirloin, it still works well in teriyaki dishes. It may require a little more cooking, but the thin slices of beef typically found in teriyaki mean that being slightly chewy isn't a real problem. Additionally, the teriyaki marinade will help to tenderize the meat.

Skirt Steak

• Skirt steak is another relatively inexpensive, slightly tougher cut of meat. However, it's full of flavor and benefits from a good marinade. Slice it thinly for teriyaki, the same way you would slice the rump steak. Like other steaks, skirt steak can be either seared in a pan or cooked on a grill for use in a teriyaki recipe.

Hamburger

• Although thinly sliced steak comes to mind for most Americans, hamburger teriyaki is popular in Japan. The hamburger isn't quite the same as an American hamburger. The Japanese generally add onion, egg and even tofu to the mixture. A Japanese teriyaki hamburger can be served without a bun as a hamburger steak (hanbagu in Japanese), or in a bun in the same way as a traditional American hamburger.