Beef Teriyaki

Step 1

Gather all the ingredients.

Step 2

In a bowl, combine all the ingredients for teriyaki sauce and mix well.

Step 3

Trim off extra fat from the steaks and put them in a resealable plastic bag. Add 4 Tbsp (¼ cup) of the marinade to the bag. Tightly sealed up and keep in the fridge for 30 minutes.

Step 4

Normally in Japan, teriyaki sauce is thin but American teriyaki sauce is always thick. If you prefer thick teriyaki sauce, combine potato starch (cornstarch) and water and whisk well in a small bowl.

Step 5

In a large pan, add the teriyaki sauce and bring it to simmer for 15 seconds. If you prefer not to add the slurry, remove the pan from the heat and set aside.

Step 6

For thick teriyaki sauce, stir in the starch mixture to the sauce and whisk till thicken. Remove the pan from heat and set aside.

Step 7

Before cooking the meat, make sure the meat in the marinade is at room temperature. In a cast-iron skillet or a frying pan, heat oil on medium-high heat. When the pan is hot, remove the steaks from the marinade and pat dry with a paper towel before cooking to prevent steaming.

Step 8

Sear the meat for 2 minutes on one side, then 1.5 minutes on the other side. That’s for medium-rare/medium for ½ inch thick steaks we had today.

Step 9

Pour 2 Tbsp of Teriyaki Sauce over each steak. The sauce gets bubbly and gives a nice glaze over the steaks.

Step 10

Remove the steaks from the pan to a plate before the sauce starts to burn. Let the steaks rest to allow succulent juices to distribute for 5-10 minutes before slicing.

Step 11

In Japan it’s not unusual to serve steaks with chopsticks. We eat steaks along with a bowl of rice. If you plan to serve in Japanese style, carefully slice the steaks into thin pieces.

Step 12

I sprinkle a little bit of roasted sesame seeds and chopped green onions on top of the steak for decoration. Serve the leftover Teriyaki Sauce on the table for extra drizzle.

Step 13

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.