Teriyaki beef is actually one of the best ways of making teriyaki. It may not be traditional but its still absolutely delicious and I think the best way to do it is rather than a stir fry with soy sauce flavors get a really good cut of steak to cook it the way you like it and just lightly glaze in in that teriyaki sauce.
When making teriyaki, any of your favorite steaks would be fine. All we need is the meat and cloves of garlic, a bit of oil of course and a homemade teriyaki sauce and a place you can rest your steak on making sure that all of the juices have time to absorb and reabsorb into the steak. Slice the garlic and bring all that to our frying pan, high heat to start with and we can reduce the heat later. Toss the garlic in the frying skillet and add oil then remove from the pan once they are golden brown.
Meanwhile, season the steak with salt and spices that you are using then place in on the frying pan. The only way to know if your steak is well cooked is to press it with your fingers and you can feel it getting more firm. Pour the teriyaki sauce once the steak had cooked on both sided.
The more time your steak cooks and you flip it the more it gets really nice and dark and glossy. Remove from the pan and let it rest, cut it on a plate and we are done. Put the onions you had fried before and glaze it with the sauce that remained on the pan.
Ingredients;
- 1 2/3 cups water
- 1 pound boneless beef sirloin steak (3/4 inch thick)
- 1 (14 ounces) can beef broth
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 1/4 teaspoon garlic powder
Instructions;
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, slice beef into very thin strips.
- In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar, and garlic powder. Mix thoroughly.
- In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
- Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
