Teriyaki Steak Recipe

Photo by Barbara H.

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • Ingredients

  • 1

    beef flank steak (1-1/2 to 2 pounds)

  • 1/2

    cup plus 1/3 cup reduced-sodium soy sauce, divided

  • 1/4

    cup balsamic vinegar

  • 1/4

    cup honey

  • 1

    teaspoon ground ginger

  • 2

    garlic cloves, minced

  • 2

    tablespoons butter, divided

  • 3

    eggs, beaten

  • 2

    cups cold cooked rice

  • 1

    package (9 ounces) frozen peas and pearl onions

Directions

Directions Place steak in a large resealable plastic bag. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside. In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside. In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce. Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture. Yield: 6 servings.

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