My family loves all different types of food. Beef Teriyaki is up there as one of our very favorites.
In Hawaii I think most of us that marinade our own beef stay close to the Asian roots of Teriyaki with a little bit of a Hawaiian “local” touch.
This is how I prepare Beef Teriyaki.
3 lbs beef- Rib eye, sirloin, short ribs, skirt or flank; you may use any good cut of beef your prefer. You will want it cut length wise and very thin. We love the thinnest cuts best.
1 1/2 cups Shoyu (Soy Sauce)
2 finger length pieces of ginger- peeled, sliced and pressed/crushed (I often use more, if you notice from my other recipes I love ginger)
4 to 5 garlic cloves- minced
1 1/2 cups brown sugar
1/2 cup water (if marinade is too thick you can add a little more water as needed)
4 Tbsp Sake or Sherry
2 Tbsp Sesame oil
1 bunch green onions- sliced (used to garnish when serving)
Mix all ingredients together in a bowl, except beef and green onions. Stir until sugar is no longer thick and clumpy, if it seems too thick you can now add a little more water.
Place beef in Ziploc bags, depending on how much meat you’re preparing you may need only one or several. You want enough room in the bags so you are able to manipulate the meat and the sauce without opening them while it’s marinading. Pour sauce equally over beef.
Marinade for at least 8 hours in the refrigerator. I prefer to soak for at least 24 hours, 48 hours is the best. As often as you have time you can take the Ziploc bags out and rotate the meat around inside, making sure they are all evenly spread out and have sauce saturating them.
Once marinaded to your liking (remember the longer the better) take meat pieces out and place on a plate, reserving marinade.
Grill: Cook Beef Teriyaki on the grill for about 3-5 minutes on each side depending on thickness and how well you want it.
Pan frying: Sear Beef Teriyaki on medium high heat for 3-5 minutes on each side, again depending on how well you want it and how thick your pieces of meat are.
We love ours medium rare and the edges to have just a bit of crispiness to them. You will most likely need to cook the meat in batches.
If pan frying, your pan will get a little gooey, mmmmm I love all this goo 🙂 Between batches just put some water in your hot pan and let the water come to a simmer. This will will remove most of the thick sticky sauce. Pour out the water and continue cooking the rest of your meat.
If you want extra sauce for basting or for pouring over your cooked meat or rice, use the reserved marinade. Pour the extra sauce in a pan and bring it to nice good boil for about 5 minutes. Stirring often. You can add a little cornstarch if it isn’t thick enough. Using the amounts I’ve given you it usually is the right thickness.
When serving sprinkle Beef Teriyaki with green onion, I was out when I cooked it last for this recipe 🙁 Sprinkling with a little bit of sesame seeds is really tasty as well.
You can adjust marinade for how much meat you want to prepare. These amounts listed is about half of what I normally cook, given that I believe this would serve about 4-5.
We enjoy eating Beef Teriyaki with sticky white rice, Poi (Hawaiian taro pounded, this is a starch staple in Hawaiian and Polynesian culture) and a nice tossed salad.
Do you have a Teriyaki marinade that you like? What different ways do you like to make beef? Share some of your ideas with me. I love hearing and learning new things 🙂
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