Beef Teriyaki Recipe | Epicurious.com
"In this version of a classic Japanese dish, we first blanch the vegetables to tenderize them, then stir-fry them to impart flavor. If you're preparing the vegetables for later use, shock them in an ice water bath once they're blanched to stop them from cooking. If you have access to a grill, you can grill the meat instead of searing it in the wok. This will add a smoky flavor. Finish by simmering the meat in the sauce on the stovetop as in the original recipe...."
INGREDIENTS
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1/4 cup light soy sauce
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1/4 cup mirin (Japanese sweet rice wine)
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1/4 cup sake (Japanese rice wine)
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2 tablespoons plus 1/2 teaspoon sugar
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1/2 small Golden Delicious apple, grated (about 1/4 cup)
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3 medium carrots, peeled and sliced on bias (about 1 1/4 cups)
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1 bunch broccoli, cut into medium florets (about 2 cups)
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2 tablespoons vegetable or peanut oil
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1 teaspoon fresh ginger, minced
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2 cloves garlic, minced (about 1 teaspoon)
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2 scallions (white and green parts), thinly sliced
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4 ounces shiitake or button mushrooms caps, quartered (about 1 1/2 cups)
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1/2 teaspoon kosher or coarse sea salt
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2 pounds beef skirt steak, cut into four steaks
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