Beef Teriyaki

Teriyaki is a classic Japanese sauce that's sweet and tangy and goes great with beef or chicken. It's pretty easy to make from scratch using ingredients found in the Asian aisle of many grocery stores - soy sauce, sugar, sake, and mirin.

Ingredients

• 2 beef steaks
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp sake
  • If you can't get sake, you can substitute rice cooking wine. But it'll taste best with actual sake.
• 2 tbsp mirin
• 2 tsp cooking oil
• 1 green onion (optional)

Directions

1. Combine the soy sauce, sugar, sake, and mirin. Set aside for now.
   • If you want more sauce, you can increase the amounts. Just make sure to keep the 1:1:1:1 ratio.
2. Coat the steaks thoroughly with 1 tsp cooking oil per steak.
3. In a skillet on medium high, sear the steaks on all sides, until the steaks are cooked to a level below the doneness you want in the end. (eg if you want the end result to be medium, sear the steaks until medium rare)
4. Stir the sauce a bit to ensure it's combined, and pour into the pan with the steaks. It'll start to boil immediately.
5. Flip the steaks over in the sauce repeatedly until the sauce has thickened. In between each flip, you can scrape the browned bits on the pan a bit to help deglaze into the sauce.
   • Since the sauce is hot, cook it until it's thickened but still slightly thinner than you want it to be in the end - it'll thicken more as it cools.
6. Remove from heat. Take the steaks out of the pan and let rest for a few minutes, and then slice across the grain.
7. Serve the steaks over rice, with the teriyaki sauce from the pan drizzled on top. Optionally garnish with green onion.