Back to the Best Part of Life! .. Beef Teriyaki

by Maryam on June 14, 2011

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 ..

Beef Teriyaki

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.

needed ingredients

2 pound top blade steak, sliced thin

ground pepper

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

pre-cooking

prepare the sauce ingredients and assemble the sauce while the beef browns.

brown meat

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.

simmer sauce

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,

Maryam

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{ 4 comments… read them below or add one }

John Valenty June 16, 2011 at 11:06 pm

I love beef teriyaki!! It is so great over a nice bowl of steaming rice. I usually just pour teriyaki over the meat which seems so boring now that I’ve seen all the wonderful ingredients in this sauce. I’m definitely going to try this recipe out.

Maryam June 17, 2011 at 9:17 am

Dear John,
I do pour teriyaki sauce over the meat when am in a hurry! However, making your own teriyaki sauce gives the meal different flavor! You can also prepare the teriyaki sauce separately and use it whenever you need it!
Regards,
Maryam

Elodie Jane Amora July 4, 2011 at 3:02 pm

I’ve always made Chicken Teriyaki. I should try making this one of these days! :)

Maryam July 5, 2011 at 7:05 pm

Dear Elodie,
I do like chicken teriyaki as well … you remind me to put it in my to do list…
Regards,
Maryam

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