Beef Teriyaki Recipe

July 7, 2011

(Yields 4 servings)


For the sauce:

1 tsp fresh ginger mince
2 cloves garlic, minced(approx 1 tsp)
1 Tbsp canola oil
¼ cup light soy sauce
¼ cup mirin
¼ cup sake or white vermouth

2 Tbsp brown sugar, (plus ½ tsp brown sugar)

3 medium carrots, peeled and sliced on bias(approx 1 ¼ cups)
1 bunch broccoli, cut into florets(approx 2 cups)
2 Tbsp vegetable or peanut oil
2 green onions(white and green parts) thinly sliced
½ tsp kosher or coarse sea salt
2 lbs of beef skirt steak, cut into four steaks


Saute the garlic and ginger. Add garlic and ginger to sauce pan with soy sauce, mirin and 2 tablespoons brown sugar and stir together. Bring to a boil, then reduce heat and simmer uncovered, until slightly thickened for approx 5 min. Keep warm.

In medium saucepan of boiling water, blanch carrots until slightly tender, about 2 minutes. Add broccoli and continue boiling until all vegetables are tender, approx 1 ½ minutes more. Drain and reserve.

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