What Kind of Meat for Beef Teriyaki
This piece of cake Beefiness Teriyaki tin exist made with shop-bought or homemade teriyaki sauce and comes out tender and tangy with lightly charred edges and is just perfect over a large bowl of rice.
Today's recipe is another super piece of cake and fast dinner for weeknights, beef teriyaki.
This beef teriyaki is ane of my current favorite weeknight meals. Depending on how aggressive you lot're feeling, it can be a 2-ingredient dinner (utilise shop-bought teriyaki sauce) or follow my recipe to brand your ain and feel super smug about the amazing homemade teriyaki sauce you simply made from scratch (seriously, this sauce is the all-time).
Whether you employ store-bought or bootleg sauce, this teriyaki beef comes out tender and tangy with lightly charred edges and is but perfect over a big basin of rice.
Ingredient Notes
- Beef: I like to use flap meat in this recipe considering it cooks nicely under the quick, high heat of the broiler and is relatively cheap. If yous can't find flap meat, you tin substitute flank, hanger, or skirt steak in its place, though they will probably be slightly more expensive.
- Teriyaki sauce: Yous can use store-bought sauce or I included the recipe for my favorite teriyaki sauce in the recipe bill of fare below. The sauce will take an extra 15 to 20 minutes to make, but I think it's SO worth information technology.
How to Make Beef Teriyaki
- You'll outset by cutting flap meat into strips and then tossing the meat with teriyaki sauce.
- Lay the strips out on a heavy-duty baking canvas or broiling pan and and then broil for simply a couple minutes per side. Pull when your meat is medium-rare or your desired level of doneness and dinner's set.
FAQ
Can I make this ahead of time?
Aye. You can cook the beef up to 2 days in advance.
Or if you'd like to prep the ingredients ahead of time for cooking, this is the ultimate make-ahead meal. Sauce can be made up to 1 month in advance, and y'all can pre-piece the beef and freeze it. Then all you have to do on cooking day is defrost the meat, toss information technology with sauce, and broil. If yous program on serving with broccoli, broccoli tin be chopped 3 to 4 days in advance.
What kind of meat is used for beef teriyaki?
We'll be using flap meat for this recipe. Flap meat, which comes from the bottom of the sirloin, is likewise known as flap steak or sometimes by its French name, bavette d'aloyau. It's ane of my favorite cuts of beef because information technology has a really fantastic bulky flavor, is relatively cheap, and is at its best when cooked quick and hot, so it'due south ideal for fast weeknight meals.
How exercise you make tender beef strips?
Aside from choosing the right cut of beefiness, you lot can keep your beefiness tender by 1) cutting the beef against the grain when slicing information technology into strips and 2) by not overcooking information technology. Melt your strips to 135°F for medium-rare, 145°F for medium, and pull them out of the oven when they're only washed.
A expert instant-read thermometer makes this easy, and you can pull out strips out in batches if necessary, as thinner pieces will cook more quickly than thicker ones.
What goes with Teriyaki Beefiness?
Serve your teriyaki beefiness with rice (I'thou partial to Calrose rice for Asian dishes) and a side of steamed broccoli or dark-green beans.
More than Like shooting fish in a barrel Weeknight Meals
- Beef Ramen Noodles
- Chicken and Broccoli Orzo
- Salsa Craven
- Slow Cooker Tri-tip Sandwiches
- Teriyaki Craven
- Quick Chicken Tortellini Soup
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Broiler-safe blistering canvass
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Foil (optional for easier cleanup)
- ⅔ cup shop-bought thick teriyaki sauce OR homemade teriyaki sauce
Bootleg Teriyaki Sauce
- ⅓ loving cup soy sauce
- ¼ cup water
- 2 tablespoons mirin or sherry or Marsala
- 1 tablespoon rice wine vinegar or apple cider vinegar
- ¼ cup (501000) granulated carbohydrate
- 3 tablespoons (38m) brownish saccharide
- ½ teaspoon garlic powder
- ½ teaspoon footing ginger
- 1½ teaspoons cornstarch whisked with i tablespoon water
Beefiness
- 2 pounds flap meat* sliced beyond the grain into 1x3-inch strips
Serve With
- Rice
- Steamed broccoli or steamed green beans
Homemade Teriyaki Sauce
-
Combine soy sauce, water, mirin, rice wine vinegar, granulated sugar, dark-brown carbohydrate, garlic pulverization, ground ginger, and cornstarch and water slurry in a medium pot.
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Bring to a simmer over medium-high heat, stirring occasionally. Turn heat downward to medium and simmer for 5 to 10 minutes, until sauce is thickened (information technology will thicken further equally it cools). Watch sauce closely while it simmers to make sure it doesn't bubble over.
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Remove sauce from rut and let sit for 5 to ten minutes to cool before using.
Beefiness Teriyaki
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Adjust top oven rack so it is most 4 inches from the heating element. Heat broiler on high.
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In a medium bowl, combine sliced steak and about 1/3 cup of the prepared teriyaki sauce. Toss until all the meat is well coated. Lay meat out in a single layer on a foil-lined broiler-condom baking canvas or broiler pan.
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Broil for ii minutes, remove pan and flip meat. Return pan to the oven, and broil for an boosted 3 to 6 minutes, until an instant-read thermometer reads 135°F for medium-rare, 145°F for medium and meat edges are lightly charred. If necessary, you lot can remove some of the thinner pieces that are cooking more quickly and return the residue of the pan to the oven.
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Brush meat with remaining sauce and serve over rice. Enjoy!
*You tin substitute flank, hanger, or skirt steak for the flap meat.
Leftover teriyaki sauce tin be stored in an air-tight container in the fridge for upward to one month.
Guess nutritional information is for 6 servings.
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Source: https://bakingmischief.com/beef-teriyaki/
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