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
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 1 tsp. mirin
- 1 tsp. sake
- 1 Tbsp. light brown sugar
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 4½ tsp. low-sodium soy sauce
- 3 tsp. Japanese mirin
- 1 tsp. granulated sugar
- 1 lb. top round steak, thinly sliced
- 1 lb. broccoli, chopped into florets
- 2½ Tbsp. vegetable oil, divided
- 1 Tbsp. minced garlic
- 2 tsp. minced ginger
- 3 cups cooked white rice
- Make the sauce: In a small saucepan over medium heat, whisk together all the teriyaki sauce ingredients and let the liquids come to a low boil. Reduce heat to low and simmer the sauce until thickened, about 8 to 10 minutes. Set aside.
- Make the beef: In a medium bowl, combine the soy sauce, mirin, and sugar. Add beef slices. Marinate for 20 minutes.
- Blanch the broccoli florets in boiling water for 2–3 minutes until the broccoli turns bright green. Plunge the broccoli into cold water to stop the cooking process. Drain thoroughly.
- Heat a wok or medium skillet until it is nearly smoking. Add 1¼ tablespoons oil. When oil is hot, add garlic. Stir-fry for 10 seconds.
- Add steak, placing it flat in the pan. Let sear (brown) briefly, then stir-fry, stirring and tossing the meat for 2 minutes or until it is no longer pink. Remove and drain in a colander or on paper towels.
- Heat 1¼ tablespoons oil in the wok or medium skillet. When oil is hot, add ginger. As soon as the 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.