Matt is my oldest child and is pretty much a carnivore through and through. Sometimes he will eat a little lettuce with his ranch dressing so that he can get his vegetables for the week.
One of my fondest memories is of Matt and his friend that lived across the street sitting in our driveway with a hibachi grilling teriyaki steaks and eating Butterfingers. They were about 13 or 14 when they started this ritual and it was really funny to watch them preparing for their meal. A steak, a bottle of teriyaki sauce, a few dozen butterfingers, and they were ready to go. The steaks were marinated for a few hours in the teriyaki sauce then grilled on the hibachi.
One of my nephews was over at my house one day when Matt was doing his teriyaki steak ritual and I remember the longing look on his face to be old enough to do the same thing. One year for his birthday I gave him a steak, a bottle of teriyaki sauce, and some Butterfingers. It was a great a moment to watch his face when he realized why I had given him that strange little gift.
We always know that Matt is going to ask for steak for his birthday dinner. I don’t think that he has ever asked for anything other than steak except that in the last few years he has added crab legs to his request. Sometimes I oblige and sometimes I don’t when it comes to that pricey little addition. And yes, he still loves teriyaki. As a matter of fact, he has come to love Asian flavors more than any other flavor and thinks sushi is nectar of the gods.
Matt has also come to enjoy teriyaki steak bowls over the past few years, which makes it really convenient for this post! In this recipe for teriyaki steak, I chose to use a premade teriyaki sauce; not my own recipe. The more I looked around for a good recipe, the more territorial I found teriyaki recipes to be. It seems that people are VERY opinionated and protective about their teriyaki preferences. Sheesh. They can get down right mean in their comments about the ‘authenticity’ of a particular recipe. One of poor Paula Deen’s recipes pretty much got eviscerated by the commentors, or maybe I should say the commentors eviscerated each other in their verbal assaults over naming rights. Call me a chicken, but for now I am not “putting myself out there” beyond saying that the sauce I chose to use is Soy Vay, a collaborative commercial sauce from a married couple of mixed heritage–the husband is Jewish the wife is Chinese. Top that.
The steak can be marinated whole and cooked on a grill, as Matt used to eat it, or it can be sliced thin, marinated, and stir fried or cooked on skewers and used in your favorite Asian-style teriyaki meal. I used a somewhat lazy approach to cooking, which was a cross between using a grill pan and a wok. I was short on time and energy, so I cooked the steak inside on a grill pan, sliced it, then added it to some stir-fried vegetables and cooked for 2-3 more minutes with a little more teriyaki sauce.
Choose your favorite teriyaki sauce; store-bought or homemade. I bow in humble apology to the teriyaki gods because the teriyaki sauce I chose does not use mirin and sake in its sauce, therefore, it is not truly authentic. But, I’m a white girl from America…
Teriyaki Beef and Rice Bowls
Recipe by Terri @ that’s some good cookin’
- 1 pound sirloin steak or flank steak
- 1 onion, cut in half then sliced a scant 1/4-inch thick into half rings
- 1 red bell pepper, sliced into strips
- 1-2 heads broccoli, cut into florets
- 4 carrots, peeled and sliced crosswise on a diagonal
- 2 cups teriyaki sauce of preference, divided
- Choose one of the following methods for preparing the meat:
- Slice partially frozen steak in very thin slices across the grain (It is easiest to cut beef into srips when it is partially frozen). Place beef in zip-style plastic bag and pour 1 cup teriyaki sauce over it. Seal and place in refrigerator to marinate for at least 1 hour and up to 24 hours.
- Pierce beef with a fork all over one side. Turn to opposite side and pierce all over with fork. Place steak, whole, in a zip-style plastic bag. Pour 1 cup teriyaki sauce over meat in bag, seal bag. Through the outside of the close bag, massage the sauce into the meat a little, then place in refrigerator for at least 1 hour or up to 24 hours.
- Remove beef from marinade; discard marinade.
- Heat a large skillet or a wok over high heat until very hot. Add oil and swirl skillet or wok to coat with oil.
- Add the broccoli and carrots to the pan. Stir-fry for about 2 minutes.
- Add the onions and peppers to the broccoli and carrots and continue to stir-fry just until barely crisp tender. Remove pan from heat and set aside. There is no need to add salt or other seasonings to the vegetables because the teriyaki sauce will have all of the flavors that are needed.
- For the beef:
- If using beef strips: Remove vegetables from pan or wok and set aside. Add a little more oil to the pan/wok and stir-fry the beef just until it loses it’s pink color. Return the vegetables to the pan/wok with the beef, add approximately 3/4-1 cup of teriyaki sauce (or to taste–it can be really strong, so use it judiciously) and stir-fry for a couple of minutes just until the sauce barely reduces and gets a little glossy on the food.
- If using whole beef steak: Heat a little oil in a grill pan or a frying pan. Remove steak from marinade (discard marinade). Place the steak in the pan and cook for 5-8 minutes on each side, depending on the desired degree of doneness. (145-degrees = medium-rare; 160-degrees = medium). I cooked my steak to medium rare because it cooked a little more when I returned it to the vegetables. Remove steak from pan and put on a cutting board to rest for about 10 minutes. Slice into thin strips at an angle against the grain. Add the beef strips to the vegetables. Add 3/4-1 cup teriyaki sauce (depending on taste preference); stir-fry over medium high heat for a couple of minutes just until the sauce barely reduces and gets a little glossy on the food.
- Serve over hot, cooked rice.