Teriyaki Sauce and Steak for Two

Forget bottled teriyaki sauce! This homemade version is very simple to do. Not only is this teriyaki sauce incredibly good, it's versatile enough to use with chicken or salmon. You can easily double the recipe for more servings.

Course main

Cuisine Japanese

Keyword Teriyaki Chicken, Teriyaki Salmon, Teriyaki Steak

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 340kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

10 inch non stick skillet

Ingredients

For the teriyaki sauce:

5 tablespoons packed light brown sugar
¼ cup soy sauce I use low-sodium soy sauce
¼ cup mirin
2 tablespoons rice vinegar don't use flavored rice vinegar
2 tablespoons water
2 teaspoons cornstarch
¼ teaspoon red pepper flakes

For the steak:

1 1-pound boneless strip steak, 1 inch thick, trimmed and halved crosswise
pepper
2 teaspoons vegetable oil

Garnish:

2 scallions sliced thin on bias

Instructions

IMPORTANT! Be sure to use unseasoned rice vinegar. Both rice vinegar and mirin can be found near the other Japanese ingredients in the international food aisle of the supermarket and in Japanese markets.

For the teriyaki sauce by itself (use with any kind of protein):

Whisk sugar, soy sauce, mirin, vinegar, water, cornstarch, and pepper flakes together in bowl.
Cook over medium heat, whisking constantly, until thickened.
Sauce can be refrigerated in an air tight container up to a month.

For the teriyaki steak:

Pat steaks dry with paper towels and season with pepper.
Heat oil in 10-inch nonstick skillet over medium heat until just smoking.
Cook steaks until well browned and meat registers 125 degrees (for medium-rare), about 5 minutes per side. Transfer to plate, tent with aluminum foil, and let rest for 5 minutes.
Reduce heat to medium-low and add teriyaki sauce ingredients mixture to skillet.
Bring to simmer, scraping up any browned bits, and cook until slightly thickened, about 2 minutes.

Serve:

Slice steaks thin and top each with 3 tablespoons sauce. Sprinkle with scallions and serve, passing remaining sauce separately.
Serve the steak with rice.

Notes

Recipe source: Cook's Country Aug/Sep 2017

NOTE: You can use salmon, chicken or even thin pork with this versatile sauce.

Nutrition