Teriyaki Beef (6) Recipe

Prepare beef

Trim any excess fat from the steak and slice across the grain into thin strips about 1/8–1/4 inch thick. For easier slicing, partially freeze the steak for 20–30 minutes until slightly firm.

Make marinade

In a medium bowl combine soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, cornstarch (1 tsp) and black pepper. Whisk until sugar and cornstarch are dissolved.

Place the sliced beef in a resealable bag or shallow dish and pour 3/4 of the marinade over the meat (reserve the remaining marinade for sauce). Massage the marinade into the beef so all pieces are coated. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes for quicker service, up to 2 hours for deeper flavor).

Prepare slurry

In a small bowl combine the 1/4 cup water with 1 tsp cornstarch and whisk until smooth. Set aside. If using honey, stir it into the reserved marinade now.

After removing the beef from the marinade, reserve all liquid. Let the beef drain briefly on a rack or paper towel so it sears instead of steams.

Sear beef

Heat a large skillet or wok over medium-high heat until very hot. Add vegetable oil and swirl. Add beef in a single layer (cook in batches if necessary to avoid crowding). Sear without moving for 1 minute, then stir or flip and cook another 1–2 minutes until just cooked through. Remove beef to a plate and keep warm.

Make teriyaki sauce

Reduce heat to medium. Add the reserved marinade to the hot pan and bring to a simmer for 1–2 minutes to cook off alcohol and raw garlic. Stir in the cornstarch slurry and continue to simmer until the sauce thickens and becomes glossy, about 1 minute. Taste and adjust: add honey for extra shine/sweetness or a dash more soy for salt. Stir in sesame oil.

Return the cooked beef and any accumulated juices back to the pan. Toss quickly to coat every piece in the sauce and heat through for 30–60 seconds. Do not overcook.

Transfer teriyaki beef to a serving plate. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or with stir-fried vegetables.