beef teriyaki
My hubby was out on the cold patio BBQing last night, making this. It is an Island favorite of our family. I also do a breaded teriyaki. We use the leftovers for sandwiches. I usually serve potato/mac salad with this, along with rice, but last night I made the Japanese somen salad. I make the sauce the night before and marinate the beef the night before I am going to cook the meal.
Blue Ribbon Recipe
We loved the slightly sweet and savory homemade teriyaki sauce on this beef teriyaki. It's so much better than store-bought sauce. We used a skirt steak and grilled it whole. Then sliced it very thin. We opted to serve this over veggie fried rice and thought this was better than what we can grab at takeout. The slices of steak were so flavorful and tender. This is a delicious Asian-inspired dinner.
Ingredients
- MARINADE
- 1/2 cup brown sugar
- 1/2 cup Shoyu sauce (soy sauce)
- 1/2 cup water
- 1 slice smashed fresh ginger, about 2 inches
- 2 teaspoons minced garlic
- 1/2 teaspoon sesame oil
- MEAT
- 1 1/2 - 2 pounds steak
How To Make beef teriyaki
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Step 1Combine all the ingredients used for the marinade. -
Step 2Place the beef and marinade in a Ziploc bag. Place in the refrigerator overnight. Turn in the morning.
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Step 3When ready to eat, heat the grill or barbecue. Remove the beef and discard the marinade. Grill the beef 5 - 7 minutes per side, depending on the doneness you like.
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Step 4Let the meat rest for about 10 minutes.
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Step 5Slice thinly against the grain.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
