Beef Teriyaki
This is a better-for-you version of beef teriyaki – an Asian dish that is well-known here in the United States. You can also substitute the beef in this dish for chicken breast or tofu. Or, use the teriyaki as a sauce for cooked vegetables.
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- Servings
- 6 Servings
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- Serving size
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1/2 cup
Ingredients
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sake
- 1/4 cup
- 1/4 cup
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light soy sauce
- 1/4 cup
- 1/4 cup
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Juice of 1 lemon
- 1/4 cup
- 1/4 cup
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sesame oil
- 1 tbsp
- 1 tbsp
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agave nectar
- 1 tbsp
- 1 tbsp
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fresh ginger (1-inch piece thinly sliced)
- 1
- 1
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large garlic (peeled)
- 3 clove
- 3 clove
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green onion (scallion) (trimmed and knotted together or lightly crushed)
- 2
- 2
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Freshly crushed black pepper
- 1
- 1
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tapioca starch or cornstarch (diluted with 2 Tbsps. water)
- 1 tsp
- 1 tsp
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grapeseed oil
- 2 tbsp
- 2 tbsp
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flank steak ((often labeled “London broil”))
- 2 lbs
- 907 g
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Asian Pork Chops
20 min10 min4
Directions
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In a saucepan, add the sake, soy sauce, lemon juice, sesame oil, agave nectar, ginger, garlic, scallions, and pepper, and cook over low heat. Simmer until heated through. Stir in the tapioca starch continuously until the sauce is slightly thickened. Remove sauce from the heat, and cool.
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Use 2 Tbsps. of the sauce to season the steak.
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Add the oil to a large nonstick skillet. When it starts to smoke, add the steak, and pan-fry over medium heat, until golden, about 5 minutes per side. Remove from heat, and serve hot, otpped with remaining teriyaki sauce.