Beef Teriyaki

I made this on Saturday after my 4th day on my new job. I enjoy it, but it left me quite exhausted, especially since I spent the whole day learning drive thru. There’s nothing difficult about it, but it was a very busy day, so I was constantly talking… sometimes loudly because I couldn’t hear myself while wearing the headset.

Too much.

At first, I was going to make this a chicken teriyaki, but decided against it. I also wanted to see if I could make my own teriyaki sauce, which I did! I looked online to see what went into one, and I found a recipe from Food Network, actually. It turned out that I had everything I needed to make teriyaki sauce except for 2 ingredients; so we stopped at the store to pick them up.

This is the recipe: http://www.foodnetwork.com/recipes/the-best-of/teriyaki-sauce-recipe/index.html

My suggestion is to prep all the ingredients first and make it like a pan sauce once you’ve cooked the beef.

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I used a sauté pan to do this. Brown off the beef, and set it aside once cooked. I bought some pre-cut strips of beef that were supposedly for stir fry. Maybe it had been the fact that I worked all day, but I overcooked them. If you go the thin strip route, don’t overcook the beef. Do, however, dry it with towels because this helps it brown a bit better.

IMG_0896After all of your beef is cooked, put your sauce in the self same pan to get up all the “love” (the fonds) that has been left at the bottom of that pan. The recipe does dictate to make the sauce in a separate sauce pan, but I figure that you can deglaze and cook the sauce all in one step and one pan. Basically, at the end of the day when you’re tired cooking this, it adds up to less mess.

Let it simmer, and add the slurry as described. It just basically helps your teriyaki sauce to thicken faster. Add it in and stir. It’ll get to a glaze/syrup state, and this means that it’s done. I also added red pepper flakes because I like most everything to be spicy. I didn’t measure it, but it probably added up to ¼ c. Feel free to add more to suit your taste. If you don’t like things spicy, you can totally skip this; it wasn’t a part of the recipe. I just added red pepper flakes outside of the recipe.

It was totally my intention to add the beef back into the sauce while it was still in the pan, but I sort of forgot about that because I was hungry. The only reason I really wanted to do it was to totally coat the beef in the sauce. I poured it over the top instead. I had this with broccoli and basmati rice.

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Note: If you use a regular soy sauce (meaning one that isn’t low sodium), I suggest not seasoning the beef with salt. It’ll turn out too salty. If you’re minding your sodium intake, I suggest using a low sodium soy sauce. 

And there you have it; a quick meal involving teriyaki sauce! Besides the meat being a little too tough because I overcooked it, it was pretty good flavor wise. My 4-year-old nephew, whom is pretty picky, tasted it and even asked for a plate! That’s saying something. Try it out and tell me how it works for you.

Moral of the story? When you can, ALWAYS make your own sauce.

Ciao!

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