Beef Teriyaki
Ingredients
1/4 cup light soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup sake (Japanese rice wine)
2 tablespoons plus 1/2 teaspoon sugar
1/2 small Golden Delicious apple, grated (about 1/4 cup)
3 medium carrots, peeled and sliced on bias (about 1 1/4 cups)
1 bunch broccoli, cut into medium florets (about 2 cups)
2 tablespoons vegetable or peanut oil
1 teaspoon fresh ginger, minced
2 cloves garlic, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 ounces shiitake or button mushrooms caps, quartered (about 1 1/2 cups)
1/2 teaspoon kosher or coarse sea salt
2 pounds beef skirt steak, cut into four steaks
Accompaniment: steamed short-grain white rice
Directions
In small saucepan over moderate heat, stir together soy sauce, mirin, sake, 2 tablespoons sugar, and grated apple.
Bring to boil, then reduce heat and simmer, uncovered, until slightly thickened, about 5 minutes. Keep warm.
In medium saucepan of boiling water, cook carrots until just slightly tender, about 2 minutes. Add broccoli and continue boiling until all vegetables are tender, about 1 1/2 minutes more. Using slotted spoon, remove vegetables. Set aside.
In large wok or sauté pan over moderately high heat, heat oil until hot but not smoking.
Add ginger, garlic, and scallions and stir-fry until aromatic, about 30 seconds.
Add carrots, broccoli, mushrooms, salt, and remaining sugar and stir-fry until vegetables are tender and heated through, about 4 minutes.
Transfer to serving platter.
Add steaks to pan and sear until browned, 1 to 2 minutes per side.
Add reserved sauce, reduce heat to moderate, and simmer steaks, turning once, until sauce is reduced to syrupy consistency and steaks are cooked to medium doneness, about 2 minutes per side.
Transfer steaks to cutting board and thinly slice on bias. Transfer to serving platter and top with sauce.
Serve with steamed rice.
1/4 cup light soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup sake (Japanese rice wine)
2 tablespoons plus 1/2 teaspoon sugar
1/2 small Golden Delicious apple, grated (about 1/4 cup)
3 medium carrots, peeled and sliced on bias (about 1 1/4 cups)
1 bunch broccoli, cut into medium florets (about 2 cups)
2 tablespoons vegetable or peanut oil
1 teaspoon fresh ginger, minced
2 cloves garlic, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 ounces shiitake or button mushrooms caps, quartered (about 1 1/2 cups)
1/2 teaspoon kosher or coarse sea salt
2 pounds beef skirt steak, cut into four steaks
Accompaniment: steamed short-grain white rice
Directions
In small saucepan over moderate heat, stir together soy sauce, mirin, sake, 2 tablespoons sugar, and grated apple.
Bring to boil, then reduce heat and simmer, uncovered, until slightly thickened, about 5 minutes. Keep warm.
In medium saucepan of boiling water, cook carrots until just slightly tender, about 2 minutes. Add broccoli and continue boiling until all vegetables are tender, about 1 1/2 minutes more. Using slotted spoon, remove vegetables. Set aside.
In large wok or sauté pan over moderately high heat, heat oil until hot but not smoking.
Add ginger, garlic, and scallions and stir-fry until aromatic, about 30 seconds.
Add carrots, broccoli, mushrooms, salt, and remaining sugar and stir-fry until vegetables are tender and heated through, about 4 minutes.
Transfer to serving platter.
Add steaks to pan and sear until browned, 1 to 2 minutes per side.
Add reserved sauce, reduce heat to moderate, and simmer steaks, turning once, until sauce is reduced to syrupy consistency and steaks are cooked to medium doneness, about 2 minutes per side.
Transfer steaks to cutting board and thinly slice on bias. Transfer to serving platter and top with sauce.
Serve with steamed rice.