A few months ago I stuck a post-it note on a Beef Teriyaki recipe and for some reason it didn’t get made until last week. I was feeling a bit under the weather so James was nice enough to make this dinner one night with minimal assistance from me. It was nice to have the night off, but I swear he used every pan in our cabinets and I had to do dishes for about 45 minutes afterward! Regardless of the cleanup time, it was a very tasty meal and I can’t wait to eat it again!
This Beef Teriyaki recipe calls for flat iron steak, which I had no experience cooking with. I was a bit leery of how it would turn out. Most beef stir-fry or fajita recipes are extremely disappointing to me because the meat is nearly always chewy and flavorless. I paid full price for the steak (GASP!) and it was $7.99/lb, but was SO worth it- the meat was tender AND beefy tasting. The recipe called for 2 lbs of steak, but the biggest one we could find was about a pound and a half. It made plenty for us and I didn’t have to have a heart attack spending $16 on meat for one meal. We were able to get 4 generous servings with a pound and a half, so feel free to decrease the meat if you want. In the future I’m going to keep my eye out for sales on flat iron steak and stock up our freezer.
The Teriyaki sauce is the best one I’ve had yet. In fact, I liked it so much that I used it for Teriyaki Burgers last night instead of the sauce I had previously used. It’s sweet, a little spicy and the mirin gives it nice balance. The only thing I would change would be to use low-sodium soy sauce, because I’m pretty sure I drank a gallon of water after dinner.
Beef Teriyaki (serves 4)
1 1/2-2 lbs top blade steak (a.k.a flat iron steak or blade steak), sliced thin
ground black pepper
2 Tbs vegetable oil
1/2 cup low-sodium soy sauce
1/2 cup sugar
2 Tbs mirin (or white wine)
2 tsp cornstarch
2 tsp grated ginger
1 garlic clove, minced
1/8 tsp red pepper flakes
2 green onions, sliced thin
toasted sesame seeds, for garnish
Heat 1 Tbs of oil in a 12-inch nonstick skillet over medium heat until just smoking. In the meantime, pat steak dry with paper towel and season with paper towel. Brown half of the steak at a time, about 2 1/2 minutes per side. Remove steak from the bowl and set aside. Repeat with remaining oil and steak and transfer to the set aside bowl.
While steak is cooking, prepare sauce by whisking together soy sauce, sugar, mirin, cornstarch, ginger, garlic and red pepper flakes. Add sauce to skillet after removing steak. Scrape up any brown bits and bring to medium-high heat. Stir until thickened, about 2 minutes.
Add bowl of steak (with juices) to the skillet and continue to simmer until steak is warmed through and sauce has thickened further, about 1 to 2 minutes.
Serve immediately over white rice and sprinkle with green onions and toasted sesame seeds.
Recipe from The Best 30-Minute Recipe