Beef Teriyaki

Name: Beef Teriyaki
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 Pre Top Sirloin Steak; 2 tbsp neutral cooking oil (like Grapeseed); /4 cup soy sauce or tamari; 1/4 cup Mirin (Substitute 1/8 cup cooking sherry or white wine + 1/4 cup rice vinegar or white vinegar); 1/4 cup brown sugar (Substitute honey. Other substitutes, like coconut sugar or brown rice syrup, measure to taste.); Optional: 1 tbsp. grated ginger root; Optional: 1 clove grated garlic; Optional: 1 tbsp sesame oil

Take out those two sirloin steaks in the freezer and make this quick and easy teriyaki bowl. Use whatever grain you have in your pantry as the base and top with some sautéed vegetables that need to be used up in your fridge. This is the definition of the perfect weeknight meal.

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PREP: 10 min. ACTIVE: 20 min. DIFFICULTY Easy

30 minutes serves 1-2

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Ingredients:

1 Pre Top Sirloin Steak
2 tbsp neutral cooking oil (like Grapeseed)

Marinade:

1/4 cup soy sauce or tamari
1/4 cup Mirin (Substitute 1/8 cup cooking sherry or white wine + 1/4 cup rice vinegar or white vinegar)
1/4 cup brown sugar (Substitute honey. Other substitutes, like coconut sugar or brown rice syrup, measure to taste.)
Optional: 1 tbsp. grated ginger root
Optional: 1 clove grated garlic
Optional: 1 tbsp sesame oil

Whisk together marinade ingredients. Taste and adjust as you like. It should be equal parts salty, funky, and sweet.
Slice steak against the grain into small, thin pieces. Add beef and marinate for up to 30 minutes (or don't, still delicious). Taste and adjust as you like.
In a medium saucepan or wok, heat oil over high heat. Add beef slices. Allow caramelizing for 3-4 minutes on each side. Check often. Once dark brown and caramelized, remove from the pan and set aside.
Immediately add the marinade to pan and simmer, stirring constantly, about 2-3 minutes or until sauce thickens by about a third. Add beef back into the pan and coat with the sauce.
Serve over rice or cauliflower rice, steamed vegetables (frozen broccoli works perfectly). Spoon sauce on top.

Recipe by Chef & Culinary Producer Sarah Beth Tanner, @sbtcooks