Spicy Beef Teriyaki
The Spicy Beef Teriyaki is a dish that epitomizes the fusion of robust flavors and tender textures. Discovered amidst my travels across vibrant culinary landscapes, it presents a thrilling meld of the rich, savory depth of soy sauce with the succulent tenderness of flank steak. This combination is further ignited by a spirited kick of spice, transforming the meal into an exuberant celebration of taste. Upon returning home, my dedication to recreating this dish paid off, allowing me to capture its essence. The grilled marinated beef comes alive with a slightly charred exterior, encasing a moist interior that promises each bite is as flavorful as it is memorable. It's more than a recipe; it's a journey through the senses, inviting bold explorers to indulge in the hearty spirit of Asian kitchens. My successful attempt to bring this experience to your dining table is shared with great enthusiasm, bridging distant culinary traditions right to your home.
Equipment
- 1 large pan
Ingredients
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon sesame oil
- Dash of fish sauce
- 1/2 cup mirin
- 4 tablespoons brown sugar
- 1 pound flank steak
- 1/2 teaspoon ginger
- 1/2 cup soy sauce
- 3 tablespoons oil
- 1 garlic clove
- 1/4 cup cornstarch
Instructions
- Refrigerate the meat for ten minutes after coating it with cornstarch.
- In a large pan, heat 2 tablespoons of olive oil.
- 3-4 minutes until both sides are brown. Remove the remove from the oven and put it aside.
- Sauté for 1-2 minutes after adding the ginger and garlic.
- Mix soy sauce, miso, black pepper, sesame oil, and shrimp paste in a small bowl.
- Bring the black pepper mix to a boil in the pan and cook for 2- three minutes.
- Combine the flour and water in a small bowl.
- Cook until the required thickness is reached.
- Return the steak to the skillet and toss to cover it in the sauce.