Sizzling Beef with Teriyaki Sauce
Mirin, the Japanese version of rice wine, gives teriyaki dishes their rich flavor. If you can’t find mirin, try substituting an equal amount of sake and increasing the amount of sugar in the marinade to 2 teaspoons.
Serves: 4Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy
- 1⁄4 cup plus 4 1⁄2 tsp. low-sodium soy sauce, divided
- 1⁄4 cup water
- 4 tsp. mirin, divided
- 1 tsp. sake
- 1 Tbsp. light brown sugar
- 4 Tbsp. minced garlic, divided
- 3 tsp. minced ginger, divided
- 1 tsp. granulated sugar
- 1 lb. top round steak, thinly sliced
- 1 lb. broccoli, chopped into florets
- 2 1⁄2 Tbsp. vegetable oil, divided
- 3 cups cooked white rice
- In a small saucepan over medium heat, whisk together 1⁄4 cup soy sauce, water, 1 teaspoon mirin, sake, brown sugar, 1 teaspoon garlic, and 1 teaspoon ginger. Let liquids come to a low boil. Reduce heat to low and simmer until thickened, 8 to 10 minutes. Set aside.
- In a medium bowl, combine remaining 4 1⁄2 teaspoons soy sauce, remaining 3 teaspoons mirin, and granulated sugar. Add beef slices. Marinate for 20 minutes.
- Blanch broccoli florets in boiling water for 2 to 3 minutes, or until broccoli turns bright green. Plunge the broccoli into cold water to stop the cooking process. Drain thoroughly.
- Heat a wok or medium skillet until first wisps of smoke begin to appear. Add 1 1⁄4 tablespoons oil. When oil is hot, add remaining 3 teaspoons garlic. Stir-fry for 10 seconds. Add steak, placing it flat in pan. Let brown briefly, then stir-fry, stirring and tossing meat for 2 minutes or until no longer pink. Remove and drain in a colander or on paper towels.
- Heat remaining 1 1⁄4 tablespoons oil in wok or medium skillet. When oil is hot, add remaining 2 teaspoons ginger. As soon as ginger starts sizzling, add broccoli florets. Stir-fry for 1 minute. Add teriyaki sauce. Bring to a boil. Add beef back into pan. Cook for another minute, stirring to mix everything together. Serve hot with rice.