Steak Teriyaki

From Cook's Country | February/March 2008

Why this recipe works:

Too often, steak teriyaki recipes disappoint with tough beef and a cloying sauce. We wanted a fast and flavorful steak teriyaki recipe with tender meat and a well-balanced, sweet-salty sauce. Strip steaks lent our recipe intense flavor and meaty texture. The salty, sweet, and acidic flavors of… read more

Too often, steak teriyaki recipes disappoint with tough beef and a cloying sauce. We wanted a fast and flavorful steak teriyaki recipe with tender meat and a well-balanced, sweet-salty sauce. Strip steaks lent our recipe intense flavor and meaty texture. The salty, sweet, and acidic flavors of soy sauce, sugar, and cider vinegar gave our recipe’s sauce a kick, while a little cornstarch produced a smooth, velvety texture. Grating the ginger disperses its flavor through the sauce better than mincing it. Using a Microplane grater allowed us to grate the ginger quickly and without much mess.

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Serves 4

Sprinkle with toasted sesame seeds and serve with rice, if desired.

Ingredients

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