Teriyaki Steak With Mushroom Recipe

Marinate steak

In a bowl combine 1 tbs low-sodium soy sauce, 1 tbs mirin, 1 tbs sake, 1 tbs brown sugar, grated ginger, minced garlic and 1 tsp cornstarch. Whisk until sugar and cornstarch dissolve. Add the thinly sliced steak and toss to coat. Let marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour (if refrigerating, bring to room temperature 20 minutes before cooking).

Make sauce

While steak marinates, combine 3 tbs soy sauce, 2 tbs mirin, 2 tbs brown sugar and 3 tbs water in a small bowl or measuring cup. Stir to dissolve sugar. In a separate small cup whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry and set aside.

Prepare vegetables

Clean and slice mushrooms and thinly slice the onion. Separate the white and green parts of the scallions and slice both; reserve greens for garnish.

Sear mushrooms and aromatics

Heat a large skillet or teppan/grill pan over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. Add the mushroom mix and the white parts of the scallions and cook, stirring occasionally, until mushrooms release moisture and begin to brown, about 4–6 minutes. Add 1 tsp sesame oil and the sliced onion in the last 1–2 minutes; season lightly with salt and pepper. Transfer mushrooms and onions to the edge of the pan or remove to a plate and keep warm.

Sear steak

Increase heat to high. Add a little more oil to the hot pan if needed. Spread marinated steak in an even layer and sear undisturbed for 1–2 minutes to develop color, then stir or flip and cook until just cooked through (about another 1–2 minutes for thin slices). Avoid overcrowding; cook in batches if necessary.

Add sauce and reduce

Return mushrooms and onions to the center of the pan with the steak. Pour the prepared teriyaki mixture over everything and bring to a simmer. Stir the cornstarch slurry briefly then pour into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens and coats the steak and mushrooms. Taste and adjust seasoning—add a pinch of salt or a splash more soy if needed.

Finish and garnish

Remove from heat. Sprinkle with toasted sesame seeds, the reserved scallion greens, and a grind of black pepper. Serve immediately over steamed rice or noodles as desired.