Beef Terriyaki

Melissa's Notes: This recipe is so yummy, you won't be disappointed. And it comes together super quick, especially if you prep throughout the day (make the sauce, prep your vegetable, etc.). I served it with rice and steamed broccoli.

recipe adapted from America's Test Kitchen Family Cookbook

Beef Terriyaki

1/2 c. soy sauce
1/2 c. sugar
grated ginger (about a 1" piece)
1-2 garlic cloves, minced
2 tsp. cornstarch
1/8 tsp. red pepper flakes
2 lbs. steak, sliced 1/4" thick (I used top blade, you could use anything though, flank steak would also be good)
2 Tbsp. vegetable oil
2 tsp. sesame seeds, toasted (optional)
2 scallions, sliced thin (optional)

1. Whisk soy sauce, sugar, ginger, garlic, cornstarch, and red pepper together. Set aside.

2. Pat meat dry, then season with pepper (the salt in the sauce will be plenty). Heat 1 Tbsp. of the oil in a 12" skillet over medium-high heat until just smoking. Brown half the meat, about 5 minutes, then transfer to a clean bowl. Repeat with remaining oil and meat.

3. Briefly re-whisk mixture then add to skillet. Simmer, scraping up any browned bits, until thickened, about 2 minutes.

4. Return the meat with all the drippings to skillet and warm through. Sprinkle with sesame seeds and scallions.