Beef Teriyaki
Thinly sliced beef in a sweet and savory sauce made with soy, rice wine, ginger, and brown sugar.
Equipment
- medium glass bowl - for marinading the beef
- medium sauce pan with lid - for cooking the rice
- medium sauce pan - for the Teriyaki sauce
- Wok or medium skillet - for cooking the beef
Ingredients
- 8 ounce beef tenderloin - cut into ¼ inch strips
- 2 tbsp vegetable oil - for pan-frying the beef
- 2 cups white rice
Marinade
- ½ tbsp soy sauce
- ½ tbsp mirin
- ½ tbsp Shaoxing wine
Teriyaki Sauce
- 2 tbsp soy
- 2 tbsp Shaoxing wine - rice wine
- 2 tbsp brown sugar
- 2 tbsp mirin - sweet rice wine
- 2 tsp ginger - minced
- 1 tsp cornstarch
- 1 tsp cold water
Garnish
- 1 tsp white sesame seeds
- 1 tbsp scallions - chopped
Instructions
- Cook the white rice in a medium sauce pan with a lid.2 cups white rice
- Cut the beef tenderloin across the grain into ¼ inch strips. Marinade the beef for 5 minutes.8 ounce beef tenderloin, 1/2 tbsp soy sauce, 1/2 tbsp mirin, 1/2 tbsp Shaoxing wine
- Mix all the ingredients for the Teriyaki sauce into a medium sauce pan. Heat on medium until the sauce starts to bubble, then remove it from the heat.2 tbsp soy, 2 tbsp Shaoxing wine, 2 tbsp brown sugar, 2 tbsp mirin, 2 tsp ginger, 1 tsp cornstarch, 1 tsp cold water
- Add oil to your wok or skillet, and bring up to medium-high heat. Pan-fry the beef until slightly charred. Transfer the beef to a serving dish, and add the Teriyaki sauce on top. Top with sesame seeds and chopped scallions.2 tbsp vegetable oil, 1 tsp white sesame seeds, 1 tbsp scallions
- Serve while hot with steamed white rice.2 cups white rice
Nutrition
Calories: 760kcal | Carbohydrates: 68g | Protein: 26g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 483mg | Potassium: 473mg | Fiber: 1g | Sugar: 17g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 3mg
