<h2>Beef Teriyaki, Basmati Rice &amp; Green Salad</h2> <p>Total Time: 90 minutes <br> Serves: 3-4 people or 2 very hungry people. </p> <h3>Order of Operations:</h3> <h5>Make the Teriyaki sauce</h5> <p>1/2 cup soy sauce <br> 1/2 cup sugar <br> 2 tablespoons mirin, sherry, or white wine (I use mirin) <br> 1 teaspoon grated ginger<br> 1 garlic clove, minced <br> 2 teaspoons cornstarch <br> 1/4 teaspoon red pepper flakes <br></p> <p>Whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch, and red pepper flakes together and set aside. <br></p> <h5>Make the Salad Dressing</h5> <p>6 tablespoons extra virgin olive oil<br> 2 1/2 tablespoons lemon juice<br> 1 teaspoon sugar<br> 1/2 teaspoon salt<br> 1/2 teaspoon pepper<br> 1/2 teaspoon Dijon<br> 2 garlic cloves (minced)<br></p> <p>Mix ingredients in a cruet and shake. This is the first salad dressing I ever liked!</p> <h5>Cook the Rice</h5> <p>I cup basmati rice <br> 1 3/4 cup water <br></p> <p>Follow instructions for your rice cooker. For my rice cooker - it takes about 40 minutes on "quick cook". </p> <h5>Cut the Vegetables &amp; Assemble the Salad</h5> <p>Butter Lettuce<br> Radishes<br> Green Onions <br> Carrots <br> Celery<br> Cucumber<br></p> <p>Combine the salad ingredients and put in a bowl (I usually put a paper towel on top to absorb any moisture). <em>Cut extra green onions because you are going to top the beef with green onions &amp; sesame seeds </em></p> <h5>Prepare and Cook the Meat!</h5> <p>2 pounds top blade steak, trimmed and sliced 1/4 inch thick <br> Pepper <br> 2 tablespoons vegetable oil <br> 2 teaspoons sesame seeds, toasted <br> 2 scallions, sliced thin <br></p> <p>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. <br></p> <p>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. <br></p> <p>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. </p> <h5>Plate your Dinner!</h5> <p><em>Beef Teriyaki recipe adapted from America's Test Kitchen </em></p> <p><mark>=</mark><mark>=</mark><mark>=</mark><mark>=</mark><mark>=</mark><mark>=</mark><mark>=</mark><mark>=</mark><mark>=</mark><mark>=</mark>====</p> <h5>Shopping List:</h5> <h6>Pantry Items:</h6> <p>Soy Sauce <br> Sugar <br> Mirin <br> Cornstarch <br> Extra Virgin Olive Oil <br> Vegetable Oil (I just use EVOO, this is for frying) <br> Basmati Rice <br> Sesame Seeds <br></p> <h6>Spices:</h6> <p>Red Pepper Flakes <br> Salt <br> Pepper <br></p> <h6>Vegetables:</h6> <p>Ginger (1-inch) <br> Garlic (3 cloves) <br> Butter Lettuce <br> Radishes <br> Green Onions <br> Carrots <br> Celery <br> Cucumber <br></p> <h6>Refrigerated Items:</h6> <p>Dijon <br></p> <h6>Meats:</h6> <p>2 lbs. Top Blade Steak </p>