Video:How to Make Beef Teriyakiwith John Mitzewich
Beef teriyaki is so easy to make at home, and nothing like the overly-sweet, too-thick versions made at many restaurants. And this same teriyaki sauce can also be used on pork, chicken, or fish.See Transcript
Transcript:How to Make Beef TeriyakiHello, I'm Chef John from About.com. Today I'm going to show you how to make traditional beef teriyaki. I'd like to apologize to small Japanese restaurants all over the country that go out of business when you see how easy this is to make.
Beef Teriyaki IngredientsWe're going to take some soy sauce, some sake, which is a rice wine, and mirin, which is a sort of sweet rice wine. First we need some fresh ginger juice, which is very easy to make. Grate a 2-oz piece of ginger, grab it, and squeeze the pulp between your fingers and you get fresh ginger juice (1 tbsp) - really nice for sauces since you don’t have all the fibers in there.
Add 1/2 cup soy sauce, 1/2 cup sake, 1/4 cup mirin, and 2 tbsp brown sugar. Give that a mix. So that's basically the teriyaki sauce. Set that aside.
Marinate the Beef TeriyakiWe're going to take two 10-oz beef top sirloin steaks, fully trimmed, you don’t want fatty meat for this. Take a fork and poke it all over so the marinade gets in there nice and deep. Pour over 1/2 cup of the marinade into a plastic bag, press out the air, seal it up and refrigerate for 1 hour.
Mix the Beef Teriyaki SauceNow, to prepare the sauce; take 1 teaspoon of cornstarch and 2 teaspoons of water, and mix that up. Put the rest of the marinade into a saucepan and bring it to a boil. Drizzle and whisk in the cornstarch mixture. By bringing this to a boil we're going to cook off the alcohol in the sake, and the little bit of cornstarch is going to just barely give this a little bit of thickness.
A big myth is that teriyaki sauces are really thick. This should actually be a very thin sauce. But, you see what happens when we add this to the pan.
Prepare the Beef TeriyakiRemove the beef from the marinade and pat it dry with paper towels. In a hot sauté pan in a little vegetable oil, over med-high heat - I'm going to sear that beef for about 3-4 minutes, that's my preference for medium-rare/medium.
We’re going to turn it and once it's to the doneness you want spoon over a couple tablespoons of the teriyaki sauce and when it hits the hot pan it's going to glaze the beef. Teriyaki means; "teri" which means gloss or shine, and "yaki" which is the grilling or cooking. So, see the "teri" on that? That's good "teri."
Pull it off and put it on a plate and let it cool, it has to rest at least 5-10 minutes (before slicing) so the juices distribute. Teriyaki beef isn't just thrown on a plate like a regular steak. You have to honor your guests and slice it in nice thin pieces - especially if you are going to use chopsticks.