Beef teriyaki steak (牛肉の照り焼きステーキ）
Beef = gyuniku = 牛肉
I used plenty of beef for steak. It is topped with a Japanese-style teriyaki sauce made with soy sauce, mirin, and black pepper.
Adding a small amount of consomme and dashi stock granules adds depth to the flavor.
It goes well with rice (*ˊᵕˋ)♡‧₊
Beef shoulder loin is characterized by its fine-grained meat and good flavor. The meat is soft, but has just the right amount of chewiness. It can be used for a variety of dishes such as steak, nikujyaga, sukiyaki, shabu-shabu, etc.
Wagyu beef is fatty and high in calories, so I use American beef or Aussie beef whenever possible.
The garnish is sauteed green beans with a delicious crunchy texture.
What is teriyaki ??
In Japan, teriyaki is a word that refers to the cooking method rather than the name of the dish, and there are many dishes with ”teriyaki” in the name.
The flavor is quite different between Japanese teriyaki and foreign teriyaki.
Originally, the best combination for Japanese teriyaki is soy sauce: sake: mirin: sugar = 2:2:2:1.
When soy sauce, sugar, and mirin are heated together, the amino acids and sugars undergo an aminocarbonyl reaction. This creates an appetizing aroma and beautiful luster. Luster is called “teri” in Japanese.
The brown color and pleasant aroma of kabayaki eel, yakitori, and teriyaki yellowtail are due to the aminocarbonyl reaction.
I didn’t use sugar in this recipe because I wanted it to be less sweet.
Check out this article about soy sauce and mirin. 👉 About Soy sauce ＆ mirin & sake
NUTRITIONS FACTS
407 kcal Protein 25.4g Fat 27.4g Carbs 10.7g Salt Equivalent 2.4g
INGREDIENTS (3SERVINGS)
- beef shoulder loin 400g
- ☆garlic slices 4g
- ☆oil 10g
- ★soy sauce 40g
- ★mirin 40g
- ★consommé powder 1g
- ★dashi stock granules 1g
- ★black pepper appropriate amount
- potato starch 4g
- water 50g
- roasted sesame 5g
COOKING INSTRUCTIONS
➀ Cut the beef into 1cm wide pieces. I use beef chunks about 1.5cm thick.
② Slice the garlic.
③ Heat oil in a frying pan and fry the garlic.
④ When you can smell the garlic, add the beef.
⑤ When the meat is browned, add soy sauce, mirin, consommé, dashi stock, and black pepper.
⑥ Once it boils, turn off the heat and add the potato starch dissolved in water.
⑦ Turn on the heat again and simmer over medium heat until thickened.
⑧ Sprinkle with roasted sesame seeds.
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