Monday, December 6, 2010

Teriyaki Steak

Dear Kim Chee Casserole readers,

Sorry for the delay of recipes! I'm still recovering from the holidays. Hopefully we'll be able to get back on our Monday-Wednesday-Friday recipe posts!
For the meantime, I'm planning on suspending Sunday posts, unless I find a particular product that I want to share with all of you, or am holding a contest. They may start up in the future.

Also, please don't be afraid to leave comments or questions! Doing Kim Chee Casserole is fun, but it's even more fun knowing that people are actually reading and trying the recipes! The more people who comment, the more likely it will be that there will be special posts in the future (such as recipe requests or prize giveaways.) So please, chime in! I'd love to hear your thoughts.

Now on to today's recipe!

Teriyaki steak is a popular restaurant dish, but it's so easy to make at home. And the teriyaki sauce goes with any meat--you don't have to eat red meat if you don't want to. Fish, chicken, or pork would complement this sauce just as readily.

Soy sauce (sometimes called shoyu) is the base for teriyaki sauce.

Rice wine vinegar is next. It's the thing that makes the sauce zing.

I love rice wine vinegar. It's got that nice vinegary zip, without burning your senses like some other vinegar types.

Now for some brown sugar, to sweeten the mix.

I always like watching the brown sugar soak up liquid.

Now for the meat. My grocery store sells "beef for stir fry", already cut up, but if yours doesn't, sirloin would work well for this. If you're having a hard time slicing the steak thin enough, I recommend partially freezing it. It will firm up the meat and make cutting that much easier.

I let the steak marinate overnight. If you're strapped for time, though, as little as an hour would be all right.

When you're ready to cook your steak, put your pan on over medium-high heat. I like to saute in a mixture of sesame and vegetable oil. The sesame oil tastes and smells so nice, and the vegetable oil keeps the sesame oil from burning.

You could either pick out the meat, cook it, and then pour in the sauce, or just dump everything in together, which is what I did.

Just stir things around until your beef is fully cooked.

Serve over steamed white rice. I like to serve something crunchy with this, whether it be Man Du or storebought egg or spring rolls.

Recipe: Teriyaki Steak

1/3 c. soy sauce
1/3 c. rice wine vinegar
1/3 c. brown sugar

1 lb. steak, cut for for stir fry

Sesame and vegetable oils, for frying

Combine soy sauce, vinegar, and brown sugar; stir until sugar is dissolved.

Marinate steak in soy sauce mixture for at least an hour, but ideally overnight.

Heat sesame and vegetable oils in a pan over medium-high heat. When the pan is hot, saute the meat and marinade until fully cooked through. Serve over rice.


  1. I love this blog! The recipes are great and I really appreciate that you make your own sauces and stuff. I did the taco seasoning this weekend and feel compelled to eat tacos every night now! I'm reading so keep posting :-)

  2. This sounds so heavenly!! I will def. be trying this one in the next couple weeks!! Thanks for posting and making your own sauce! Have you ever tried it with sesame seeds sprinkled in?? That just sounds like it would work!

  3. Thanks for the nice comments, Alison! I've wanted tacos now for about a week but keep forgetting to pick up tortillas and sour cream at the grocery store. You'll have to have extra for me!

    I haven't tried with sesame seeds, Sara--if you do it, let me know how it is! I love sesame seeds, but The Kid is getting to that stage where she asks, "What's that??" darn near every meal. I miss the days before she was verbal and I could just put food in front of her and she'd eat it...