Matti's Beef Teriyaki

Updated at: Thu, 17 Aug 2023 08:50:02 GMT

Step 1

Combine sauce ingredients (except the cornstarch and water) into a measuring cup or mixing bowl. Grate ginger and squeeze the juice from the pulp and add to sauce mixture. Mix well.

Step 2

Trim extra fat from steaks and put into a Ziploc bag with 1/4 cup of the sauce. Seal the bag and leave in the fridge for 30 minutes.

Step 3

Mix water and cornstarch in a small bowl. Heat sauce in a large pan until simmering for 15 seconds then add the cornstarch slurry to the sauce and mix until it thickens. Remove from heat and set aside.

Step 4

Remove the steaks from the fridge and let them come to room temperature. When they are ready, heat oil in a cast iron skillet on medium-high heat.

Step 5

Once the pan is hot, pat steaks dry then cook for 1.5 minutes on one side and cook for 1.5 minutes on the other. This should be medium-rare for 1/2 thick steaks.

Step 6

Pour a bit of sauce over the steaks and glaze until bubbly. Remove from pan before the sauce burns and allow to rest for 5-10 minutes before slicing.

Step 7

To serve, top with more sauce, toasted white sesame seeds, and sliced green onions.

0 liked

0 disliked