We wanted to take this classic Chinese restaurant appetizer, and translate the recipe into a delicious, easy dinner.
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 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.