Beef Teriyaki Print Email

8 oz beef bavette, skirt, or flank
Some oil for pan-frying

1/2 tablespoon soy sauce
1/2 tablespoon sake

Teriyaki Sauce (Tare)
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoon sugar
2 tablespoon mirin
1 teaspoon corn starch (mixed with 1 teaspoon water)

Garnish: White sesame seeds, chopped scallions, optional

Slice the beef into thin pieces, across the grain. Marinate the beef with the Marinade, for about 20 minutes.

Mix all the ingredients in the Teriyaki Sauce. Heat up a small sauce pan and prepare the sauce. As soon as the sauce starts to bubble, remove it from the heat.

Add some oil to your skillet and pan-fry the beef, until slightly charred. Transfer the beef to a serving dish, and add the Teriyaki Sauce on top. Garnish with white sesame seeds and chopped scallions, if used. Serve the beef teriyaki immediately with steamed white rice.