Beef Teriyaki

K and I used to get teriyaki out a lot. There is something addictive in the salty sauce they use, and it’s fun to have the side dishes, too. If I had one of those carryout containers to serve this in, I would have done it! As it was, I made do with our fresh sugar snap peas and corn, along with the ubiquitous rice. I like being able to control what goes in my food, so this helped make teriyaki a home-cooked meal. Next time we are going to try the same sauce with chicken thighs. K thinks it might be even better since beef almost doesn’t need a sauce.

IMG_8910

K had fun plating the dish with all of the colors. Maybe I should have him plate all of my food since I don’t enjoy it nearly as much as he does!

The Aly plating way...

The Aly plating way…

 

The K plating way

The K plating way

 

IMG_8914

Either way it’s plated, it is delicious!

Directions for Beef Teriyaki

Adapted from America’s Test Kitchen

For the beef marinade

  • About 1/2 pound flank steak, trimmed
  • White pepper
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon baking soda
  • 1-2 Tablespoons soy sauce

In a bowl, mix together some white pepper with sugar, garlic powder, baking soda, and soy sauce. Pour over the beef and rub it in. Allow it to sit for at least 20-30 minutes.

IMG_8894

The sauce and finishing touches

  • 2 teaspoons vegetable oil
  • 3 Tablespoons soy sauce
  • 1/4 cup sugar
  • 1 Tablespoon mirin
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cornstarch
  • Pinch of red pepper flakes
  • White pepper

Whisk together all of the above ingredients, except for the white pepper, in a small bowl.

IMG_8893

Pat the beef dry and heat oil in a skillet over medium-high heat until very hot. Place the beef in the pan, sprinkling some white pepper on top while allowing the beef to brown.

We were pressing down on the meat a bit to make sure it browned nicely.

We were pressing down on the meat a bit to make sure it browned nicely.

Flip and brown the other side when ready. Check the beef (either temperature, texture, or by cutting into it) and make sure that it is cooked about medium rare by this point. Remove from the pan and allow to rest for about 10 minutes. When rested, slice the beef into thin strips.

During the last minute or so of resting, add the contents of the sauce to the pan. Bring the pan back up to medium heat before adding the beef strips to the sauce.

IMG_8900

 

IMG_8901

Continue cooking until the beef is cooked through for you, and the sauce is thick.

IMG_8904

Directions for Beef Teriyaki (without pictures)

Adapted from America’s Test Kitchen

For the beef marinade

  • About 1/2 pound flank steak, trimmed
  • White pepper
  • 1 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon baking soda
  • 1-2 Tablespoons soy sauce

In a bowl, mix together some white pepper with sugar, garlic powder, baking soda, and soy sauce. Pour over the beef and rub it in. Allow it to sit for at least 20-30 minutes.

The sauce and finishing touches

  • 2 teaspoons vegetable oil
  • 3 Tablespoons soy sauce
  • 1/4 cup sugar
  • 1 Tablespoon mirin
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cornstarch
  • Pinch of red pepper flakes
  • White pepper

Whisk together all of the above ingredients, except for the white pepper, in a small bowl. Pat the beef dry and heat oil in a skillet over medium-high heat until very hot. Place the beef in the pan, sprinkling some white pepper on top while allowing the beef to brown. Flip and brown the other side when ready. Check the beef (either temperature, texture, or by cutting into it) and make sure that it is cooked about medium rare by this point. Remove from the pan and allow to rest for about 10 minutes. When rested, slice the beef into thin strips.

During the last minute or so of resting, add the contents of the sauce to the pan. Bring the pan back up to medium heat before adding the beef strips to the sauce. Continue cooking until the beef is cooked through for you, and the sauce is thick.

Advertisements

6 thoughts on “Beef Teriyaki

  1. I love teriyaki things, too. I always figured it was the sweetness with the salty. I started making my own sauce a few months ago and it’s very similar to this – I realized I had to stock up on mirin. I think it’s definitely great with chicken and then all you need is lots of rice. I like the colors going on with your plates – yummy!

  2. Pingback: Guest Cooks: Teriyaki Chicken | fudgingahead

  3. Pingback: Guest Bloggers: Cooking for Aly | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s