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A more traditional inspired teriyaki style stir fry this recipe packs sharp contrasting flavors with piquant notes that subtly wash away from the pallet when served with a delicious fresh warm rice. This sauce is not sticky or over powered with cheap shortcuts to sweeten some versions available for consideration. The flavors of this sauce are generated from one of the featured ingredients (name of Japanese sauce). The more times I tried to tweak this recipe the more times I found myself exploring the ranges of flavors that come from the use of too much or not enough of this (Japanese sauce). I found after a couple of interactions that the preferred amount to achieve elegance and style we all love in a gorgeous bowl of tender flavored steak slices dripping over a bed of fresh jasmine rice.

Clean and trim fat from the steak. Slice the steak against the grain. Place the steak in a bowl.

In a small bowl: combine sugar & soy sauce. Stir until the sugar dissolves then add mirin and sake as you continue to stir.

Pour the sauce over the steak and turn the meat until well mixed. Let marinate for 30 minutes.

Heat a pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated steak only. Reserve the sauce. Stir continuously and cook for 3-4 minutes or until ~75% of the meat is medium to well done. Turn down the heat to medium.

Meanwhile, mix cornstarch and water together. Stir until the cornstarch has completely dissolved. Pour the cornstarch mixture in the pan.

Pour the reserved sauce in the pan.

Mix and cook for 4-6 minutes or until the liquid has thickened and the steak soaks up most of the sauce.

Serve with your favorite rice. Garnish with toasted sesame seeds & chopped green onions. Enjoy!

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Teriyaki Steak Stir Fry

A simple and quick meal that the whole family will enjoy eating together.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian, Chinese

Servings

Calories

Ingredients

1 ½ lbs sirlion steak substitute with flank steak
4 tbsp soy sauce
4 tbsp sake cooking wine substitute with dry sherry, dry white wine, shaoxing wine or chinese rice wine
4 tbsp mirin
2 tbsp granulated sugar or brown sugar
2 tsp water
1 tsp cornstarch

Instructions

Clean and trim fat from the steak. Slice the steak against the grain. Place the steak in a bowl.
In a small bowl: combine sugar & soy sauce. Stir until the sugar dissolves then add mirin and sake as you continue to stir. Pour the sauce over the steak and turn the meat until well mixed. Let marinate for 30 minutes.
Heat a pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated steak only. Reserve the sauce. Stir continuously and cook for 3-4 minutes or until ~75% of the meat is medium to well done. Turn down the heat to medium.
Meanwhile, mix cornstarch and water together. Stir until the cornstarch has completely dissolved. Pour the cornstach mixture and the reserved sauce in the pan. Mix and cook for 4-6 minutes or until the liquid has thickened and the steak soaks up most of the sauce.