Teriyaki 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.
Servings 2
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
- Be sure to use unseasoned rice vinegar here. 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. Serve the steak with rice.
For the teriyaki sauce:
- Whisk sugar, soy sauce, mirin, vinegar, water, cornstarch, and pepper flakes together in bowl.
For the 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.
Make the sauce:
- Reduce heat to medium-low and add sugar–soy sauce 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.
Notes
Recipe source: Cook's Country Aug/Sep 2017
NOTE: You can use salmon, chicken or even thin pork with this versatile sauce.