Finally .. done! Done with my finals and coming back to kitchen haven .. while studying for my exams, whenever I enter the kitchen I feel that there is something missing .. I miss the oven .. I miss the stove .. the bowls .. the spoons .. I miss everything
However, now after these tough weeks, I went back for the good tasting food, which of course will increase my happiness hormone, help me to do more exercise and enjoy learning new stuff about life, food, photography and writing.
Nevertheless, I’m still busy studying for one remaining subject which we call it “ISIS” a one year module that requires to be online always. Hopefully, rescheduling will help doing both in parallel, cheesecakeforall and ISIS.
I don’t regret not begin active for a while, now I really know what cheesecakeforall means to me and the value it adds. And although I didn’t took any pictures with my DSLR I did take amazing shots with my Iphone camera!
This recipe specially, was easy, delicious and amazing !! I really liked it and it just tasted great ..
To prevent the beef from coming very chewy in the teriyaki, the author suggests that to buy the right steak slice and slice it as thin as possible.
Adapted from the best 30 minute recipe cookbook. serves 4.
2 pound top blade steak, sliced thin
2 tablespoons vegetable oil
1/2 cup soy sauce
1/2 cup sugar
2 teaspoons cornstrach
2 teaspoons grated fresh ginger
1 garlic clove, minced
1/8 teaspoon red pepper flakes
2 onion, sliced thin
prepare the sauce ingredients and assemble the sauce while the beef browns.
pat steak dry with paper towels and season with pepper. Heat 1 tablespoon of oil in 12 inch nonstick skillet over medium-high- heat until just smoking. Brown half of steak on both sides, about 5 minutes total. Transfer steak to clean bowl. Repeat with remaining tablespoon oil and remaining steak, then transfer to bowl.
while steak cooks, whisk soy sauce sugar, cornstarch, ginger, garlic, and red pepper flakes together. Add sauce to skillet, return to medium-high heat, and simmer, scraping up any browned bits, until thickened, about 2 minutes.
simmer meat with sauce
add steak and any accumulated juices to skillet and continue to simmer until steak is heated through and sauce has thickened, about 1 minute. Transefer to serving platter and sprinkle with scallions. Serve!
enjoy with love,
MaryamPrint this post