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    Steak Teriyaki

    Source of Recipe

    From "The Best Simple Recipes" by America's Test Kitchen

    Recipe Introduction

    "Sure, using a bottled teriyaki sauce will get dinner on the table quickly, but those premade concoctions are always cloyingly sweet and marred by artificial flavors—certainly not worth the time saved. Instead, we take just a few minutes to make our own sauce, with plenty of garlic, ginger, pepper flakes, and vinegar to balance the sugar and soy sauce. Simmering the sauce in the skillet used to sear the steaks thickens it in just a couple of minutes. Sprinkle with toasted sesame seeds and serve with rice, if desired."

    List of Ingredients

    ◦ ½ cup soy sauce
    ◦ ½ cup sugar
    ◦ 2 tablespoons cider vinegar
    ◦ 3 cloves garlic, minced
    ◦ 1 tablespoon grated fresh ginger
    ◦ 2 teaspoons cornstarch
    ◦ ⅛ teaspoon red pepper flakes
    ◦ 3 strip steaks (10 to 12 ounces each), about 1 inch thick
    ◦ 2 teaspoons vegetable oil
    ◦ 2 scallions, sliced thin


    Whisk soy sauce, sugar, vinegar, garlic, ginger, cornstarch, and pepper flakes in bowl.

    Pat steaks dry with paper towels. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.

    Wipe out skillet and add soy sauce mixture. Simmer over medium heat until sauce is thickened, about 2 minutes. Slice steak thin against grain and transfer to platter. Pour sauce over steak and sprinkle with scallions. Serve.

    Serves 4

    ❧ Simple Side—Sesame Snap Peas:

    Heat 1 teaspoon vegetable oil in large skillet over medium-high heat until shimmering. Add 1 pound trimmed sugar snap peas and cook until lightly browned, about 2 minutes. Add ¼ cup water and ¼ teaspoon salt, cover, and cook until peas are bright green and beginning to soften, about 2 minutes. Uncover and allow water to evaporate. Clear center of skillet and add 1 tablespoon soy sauce, 2 teaspoons sugar, 1 teaspoon rice vinegar, 1 teaspoon more oil, and 1 minced clove garlic. Cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir into peas. Toss with 2 teaspoons toasted sesame seeds and ⅛ teaspoon sesame oil. Season with salt and pepper.

    Serves 4




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