Thimbleanna

Teriyaki Steak

Teriyaki Steak

1/3 cup sugar
1/2 cup soy sauce
3 minced garlic cloves
2 T rice vinegar
1 T grated fresh ginger (I’ve also used the dried spice with equal success)
2 t. cornstarch
2 strip steaks, about 1-inch thick
2 T vegetable oil
3 scallions, thinly sliced
2 t. toasted sesame seeds (cook in dry skillet over medium heat, stirring often, until golden and fragrant — about 5 minutes)

Whisk sugar, soy sauce, garlic, rice vinegar, ginger and cornstarch in a medium bowl.

Heat oil in skillet until just “rippling”. Cook steak until well browned and cooked until desired doneness — 4 to 6 minutes per side. Transfer to cutting board and cover with foil.

Wipe oil out of skillet and pour in soy sauce mixture. Simmer over medium-low heat until thickened. Slice steak thinly and place slices on top of bed of rice. Pour sauce over steak. Sprinkle with scallions and toasted sesame seeds. Serves 4.

Blogged about here.

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