Beef Teriyaki

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Ingredients

  • 2 oz piece fresh ginger root
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 4 (8-oz) lean top sirloin steaks - trimmed
  • 1 tsp cornstarch
  • 2 tsp cold water
  • 1/2 tsp sesame seeds
  • 1 green onion - chopped

Preparation

Step 1

For the teriyaki marinade: Grate the ginger with a cheese grater. Collect the ginger in your hand and squeeze the juice into a small bowl - you'll get about a tablespoon. Discard the pulp. Add the soy sauce, sake, mirin, and brown sugar to the bowl; whisk until the sugar is dissolved.

Step 2

Place the steaks in a sealable plastic bag and pour in 1/2 cup of the marinade. Squeeze out the air and refrigerate for 1 hour. In the meantime, pour the rest of the marinade into a small saucepan and bring to a boil over medium heat. Mix the cornstarch and water together in a small cup, and then drizzle into the boiling marinade, whisking as you pour.

Step 3

The cornstarch will lightly thicken the mixture. As soon as it returns to a boil, turn off the heat and reserve. Note: this style of teriyaki sauce is not supposed to be overly thick.

Step 4

Remove the steaks from the teriyaki marinade and pat dry with a paper towel. Sear the beef in a preheated sauté pan, over medium-high heat, in a little vegetable oil, until it reaches your desired doneness. About 3-4 minutes per side for med-rare. When the steaks are about 1 minute away from being done, pour about 1/4 cup of the teriyaki sauce into the hot pan, and turn the steaks to coat. The teriyaki sauce will thicken quickly and create a shiny glaze on steaks as soon as it hits the hot pan.

Step 5

Remove the beef from the pan and let rest for 5 minutes before slicing into thin strips. Divide the teriyaki beef onto 4 warm plates, and drizzle over the remaining teriyaki sauce. Garnish with the sesame seeds and green onion.

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