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