Easy Beef Teriyaki, tender and tasty
Beef Teriyaki - serve as appetizer or main course. Good for Super Bowl.
This started as a chicken recipe from one of my students years ago who was and is a home ec teacher. thank you Heather.
Buy the sirloin when it’s on sale, cut and place in marinade and freeze in useable portions.
This week petit sirloin is on sale at Market Basket for $3.99/lb
1 + 1/2 lb beef sirloin or petit sirloin. Choose a piece that looks like a smooth piece of meat, no obvious silver skin, any fat or gristle only on outer edge not through middle. Remember you want to cut meat into strips.
1 tbsp oil. Dark Peanut oil gives additional flavor.
3 tbsp. honey
3 tbsp. gluten free tamari sauce- I've only used San-J brand (but note they do also make regular soy so check label for gf)
1 clove garlic, peeled and crushed
1 tbsp fresh, peeled and chopped ginger. I chop my fresh ginger in food processor and freeze it flat.
1/4 tsp. pepper
no salt.
1. Trim any fat or nasty bits from beef.
2. Mix marinade ingredients in a bowl or ziploc bag. If you measure oil first then honey will glide off spoon. I like to heat marinade in microwave for about 20-30 seconds so honey thins and blends more easily.
3.Put a piece of plastic wrap on chopping board. Depending on shape of beef, cut it so it is about 3-4 inches long on one side. Place another piece of plastic wrap on top and pound very thin. This breaks the meat fibers so they don’t contract as much when cooked and will also cook faster. Then cut into long strips, marinate and then optionally thread onto skewers for broiling and serving.
4. Place beef strips in container with marinade and refrigerate for at least 4 hours and preferably overnight. Beef will darken in color with soy.
5. Preheat oven broiler to hot.
6. Line broiler pan or jelly roll pan with foil. Place drained beef strips in one layer on top of foil.
7. Broil beef (tops 5-7 inches from heat) for about 3 minutes.
8. Turn meat, spoon over any left over marinade and broil for approximately 3 more minutes. Check the beef prior to end of cooking time as depending on thickness of beef and efficiency of broiler the beef could be cooked sooner. Do watch that the beef doesn’t burn since the sugar in the honey will easily burn quickly. I like a bit crispy on edges but not burnt.
Variation: For a complete meal, stir fry some baby corn, mushrooms, broccoli, sliced carrot, bell pepper, zucchini – whatever – in pan. Cook some Asian style rice angel hair, top with veg, beef and juices and cooked marinade from grill pan. Same recipe with chicken, I prefer thighs for moistness.
Note: Fresh ginger looks like nobbly fingers. Peel it with a sharp knife or potato peeler. Cut into slices about the thickness of a quarter and chop finely. If you use fresh ginger, it can be stored by placing peeled, sliced ginger in a glass spice jar and covering with sherry and refrigerating. The sherry acts as a preservative and can also be used in Chinese cooking as it absorbs flavor from the ginger.
I also finely chop the peeled ginger with a little oil and water in the food processor, and store in Ziploc in freezer. Cut off pieces as you want. Also chop and freeze bags of fresh garlic the same way.
