Beef Teriyaki, Basmati Rice & Green Salad

Total Time: 90 minutes
Serves: 3-4 people or 2 very hungry people.

Order of Operations:

Make the Teriyaki sauce

1/2 cup soy sauce
1/2 cup sugar
2 tablespoons mirin, sherry, or white wine (I use mirin)
1 teaspoon grated ginger
1 garlic clove, minced
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes

Whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch, and red pepper flakes together and set aside.

Make the Salad Dressing

6 tablespoons extra virgin olive oil
2 1/2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Dijon
2 garlic cloves (minced)

Mix ingredients in a cruet and shake. This is the first salad dressing I ever liked!

Cook the Rice

I cup basmati rice
1 3/4 cup water

Follow instructions for your rice cooker. For my rice cooker - it takes about 40 minutes on "quick cook".

Cut the Vegetables & Assemble the Salad

Butter Lettuce
Radishes
Green Onions
Carrots
Celery
Cucumber

Combine the salad ingredients and put in a bowl (I usually put a paper towel on top to absorb any moisture). Cut extra green onions because you are going to top the beef with green onions & sesame seeds

Prepare and Cook the Meat!

2 pounds top blade steak, trimmed and sliced 1/4 inch thick
Pepper
2 tablespoons vegetable oil
2 teaspoons sesame seeds, toasted
2 scallions, sliced thin

Slice the meat into 1/4-inch slices. Pat the meat dry with paper towels, then season with pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium high heat until just smoking. I add about 1/3 of the meat (don't crowd the meat - they are introverted) and cook 5 minutes (flipping at 2:30). Transfer the meat to a clean bowl. Repeat with adding 1 tablespoon of oil each time you add meat.

When you are done cooking the meat, briefly re-whisk the soy sauce mixture to recombine and add to the skillet, scraping up any browned bits, cook until thickened.

Return the meat (with any accumulated juice) to the skillet and toss to warm through. Transfer the meat and sauce to a plate and garnish with sesame seeds and onions.

Plate your Dinner!

Beef Teriyaki recipe adapted from America's Test Kitchen

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Shopping List:

Pantry Items:

Soy Sauce
Sugar
Mirin
Cornstarch
Extra Virgin Olive Oil
Vegetable Oil (I just use EVOO, this is for frying)
Basmati Rice
Sesame Seeds

Spices:

Red Pepper Flakes
Salt
Pepper

Vegetables:

Ginger (1-inch)
Garlic (3 cloves)
Butter Lettuce
Radishes
Green Onions
Carrots
Celery
Cucumber

Refrigerated Items:

Dijon

Meats:

2 lbs. Top Blade Steak