Teriyaki Steak

 Teriyaki Steak 

Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.

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INGREDIENTS 

2 pounds beef skirt steak 

4 cloves garlic, minced 

2 cups teriyaki sauce 

Homemade Teriyaki Sauce

The bottles you buy have SO much sugar, just make it at home

Details

Cooking Time: 5

Recipes Makes: 12

Ingredients

1 1/2 cups cold water

3/4 cup packed brown sugar

1/2 cup soy sauce

1 teaspoon garlic powder (or granulated garlic)

3 tablespoons cornstarch

1 teaspoon sesame oil

Directions to make the sauce

Mix all 6 ingredients together in a saucepan and then put over medium heat on the stove.

Whisk it continually and don’t turn your back on it. The color will change and darken as the sauce begins

to thicken. Once it has thickened, take it off the heat.

It keeps very well in the fridge.

DIRECTIONS

Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight. 

Preheat oven to broil OR preheat a barbecue grill. 

When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness. 

Teriyaki Steak Rolls

You can use all of just  some of the vegetables listed for this recipe, depending on what you like or have on hand. We make it different to taste or choice.

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Servings: 8

What you need:

1 pound skirt or flank steak
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon Sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving

How to Make it:

First take the steak and pound it with a meat tenderizer, as you pound pull with the meat tenderizer as you work the meat to help thin.

In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).

Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.

Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.

Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.

Roll the steak up over the vegetables and secure it with a toothpick. Soaking your toothpicks will prevent burning.

In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.

Boil for about one minute, take off the heat, and set aside to use as a glaze.

In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.

Flip the roll over and use a heat-safe brush to brush the glaze on each roll.

Cook for about 2-3 minutes longer and remove from heat. Top with sesame seeds.

You can also bake these for about 10 minutes at 400 degrees if not done to your liking bake another 8 minutes or so. 

See my recipe for Stuffed Mushrooms too

https://cherylstastyhomecooking.blogspot.com/2022/01/stuffed-mushrooms.html

Teriyaki Chicken

 

This is the best chicken teriyaki I make by far and it's homemade with the best ingredients 

Serves 4 for dinner

What you need:

1/2 cup sugar
1/2 cup soy sauce
1/2 cup mirin sauce
1/4 cup rice wine vinegar
1 tsp sesame oil
2 cloves, garlic - minced
2 tbsp, ginger - minced
1/2 tsp crushed red pepper
4 large chicken breasts
2 tbsp olive oil 
2 tbsp corn starch
2 tbsp cold water

how to make it:

In a small bowl, whisk together the sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper.

Place the chicken breasts in a large zip lock bag and pour in the sauce, shake the bag well to make sure they are well coated in the marinade.

Marinate in the refrigerator for at least two hours, shaking the bag frequently.

Heat the oil in a large skillet over medium high heat.  Use tongs to remove the chicken from the bag, reserving the marinade.

Cook the chicken on both sides until cooked through, about 3-4 minutes per side, then remove from heat.

While the chicken is cooking, finish the sauce.  Pour the marinade into pan, and put over medium heat.

Whisk the cornstarch into the water, then add this to the marinade.  Bring to a boil, then reduce heat and simmer, stirring often - until the sauce begins to thicken.

Cook in sauce until it gets thick and bubbly I turn my chicken a couple more times to coat.

Slice the chicken breasts and brush liberally with the sauce  -  serve with Asian vegetables and white rice.

Air Fry Chicken Teriyaki Thighs

 

Love using the Air Fryer, and do you want ways to cook Chicken? Here is a great recipe, turns out crispy and flavorful with Teriyaki Spices and delicious 

What you need:

1 ½ pounds chicken thighs
Marinade
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons ketchup
¼ cup orange juice
2 green onions sliced
1 clove garlic minced
1 tablespoon ginger finely minced
1 tablespoon sweet rice wine optional

How to make them:

Mix all marinade ingredients in a small bowl.

Combine chicken and marinade ingredients in a bowl or freezer bag.

Marinate at least 2 hours or overnight.

Preheat Air Fryer to 350. Remove chicken from marinade and discard any marinade.

Cook chicken thighs, skin side up 20 minutes or until cooked through and no pink remains (165°F).