Ingredients
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1 - 2
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1
-
1
-
2
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2
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1
-
-
2
-
-
-
-
-
-
-
Directions
Steak Teriyaki, This is NOT like the thick sauce you get from a bottle, so please be warned! It is however absolutely melt in the mouth divine, and a real treat in our home! Recipe is from The Age newspaper I think!, can easily be doubled., This was fantastic! We omitted the sugar because we don’t like super sweet stuff. We also cooked our sauce a little longer and it thickened up nicely. By far the best teriyaki sauce we’ve ever had, except for some really high-end restaurants. This was so delicious and so easy to make, I’m sure we’ll do it again!, I absolutely LOVE this. I’ve gotten this at Benihana’s and it wasn’t as good as this recipe. Since I don’t like onions, I just omit that part of the recipe. My husband loves this and so do his parents and my best friend. This is one of our favorite meals.
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Steps
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1
Done
|
Lightly Salt the Steak and Set Aside For 10 Minutes. |
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2
Done
|
Fry the Onions in 1 Tablespoon of the Oil in Frying Pan; Remove and Set Aside, Keeping Warm. |
|
3
Done
|
Add Rest of the Oil to Pan and Heat. Pat the Meat Dry With Paper Towels and Add to Pan. Cook Til Medium Rare, About 2 Minutes Each Side; There Should Be Pink in the Middle. |
|
4
Done
|
Remove from Pan and Set Aside, Keeping Warm. |
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5
Done
|
Reduce Heat to Low, Add Sake to Pan and Let Bubble For 30 Seconds, Then Add Mirin, Sugar and Soy. Stir Well and Simmer For About a Minute. |
|
6
Done
|
Slice Meat Thinly and Arrange on Top of Rice With Onions; Spoon Sauce Over. |
