Hey guys,
my favorite japanese food is teriyaki steak with fried rice and no carrots or brocolli. Just the steak and fried rice.
I was wondering if anyone on here knew how i could fix it at home, what kind of steak to buy and everything else. I figured maybe it’d be cheaper at home if i could fix a lot of it to eat on through the week instead of buying two plates that total up to about 15-16 bucks.
Just looking for some help. Thanks!
Sizzlin’ Steak Teriyaki
Ingredients
28 oz rib eye steaks (york strip)
2 cup teriyaki sauce
4 cup soy sauce
2 tbsp honey
2 tbsp sherry (sweet)
2 clove cloves garlic (crushed)
2 tsp ginger (freshly grated)
green onion (finely chopped green onion to garnish)
Method1 Trim steaks of excess fat.
2 In a medium glass bowl, combine teriyaki sauce, soy sauce, honey, sweet sherry, garlic, and ginger.
3 Add steaks to marinade and turn to coat well.
4 Cover and refrigerate for at least 4 hours, but overnight is recommended.
5 Drain meat and reserve marinade.
6 In a nonstick skillet, cook steaks over high heat 2 minutes each side to seal in flavor.
7 For rare steaks, cook another minute per side.
8 For medium steaks, reduce heat and cook another 2 to 3 minutes per side.
9 For well-done steaks, cook another 4 to 6 minutes per side.
10 In a saucepan, bring reserved marinade to a boil.
11 Reserve 1/4 cup and pour remaining marinade over steaks during last few minutes of cooking.
12 Serve steaks with reserved marinade drizzled over top.
13 Garnish with finely chopped green onions.
Simple Fried Rice
The rice needs to stir-fry in a generous amount of oil. (It’s fried rice, after all.) If you don’t use enough oil, the dish starts to taste more like a rice casserole. Note that except for the 2 eggs, 1 onion, and 1 garlic clove, all the other ingredients begin with 4.
1 medium onion, halved from pole to pole; each half cut into 6 wedges
4 to 6 ounces meat of choice, cooked or raw, cut into bite-size pieces
4 to 6 ounces vegetable of choice, cooked or raw, cut into bite-size pieces
1 large garlic clove, minced
2 large eggs, beaten
4 tablespoons soy sauce
4 tablespoons vegetable oil
4 cups cooked rice
4 scallions, white and green parts, minced
Set a heavy-bottomed 12-inch nonstick or cast iron skillet over low heat while preparing meat, vegetable, garlic, and eggs. Marinate the meat in 1 tablespoon of soy sauce. Three to four minutes from making the fried rice, increase the heat to high and turn on the exhaust fan.
Put 1 tablespoon of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute. Add the raw meat or vegetable; stir-fry until crisp-tender for vegetables or lightly browned for meat, about 1 minute. Add the cooked meat or vegetable; stir-fry until lightly browned, about 1 minute longer. (If both meat and vegetables are raw or cooked, stir-fry the meat first, giving it a little head start.) Stir in the garlic, then transfer the mixture to a plate; set aside.
Put the remaining 3 tablespoons oil in the skillet; heat until shimmering. Add the rice; stir-fry, breaking up clumps, until heated through, about 2 minutes. Add the egg; stir until scrambled, about 1 minute. Return the meat/vegetable mixture, along with the remaining 3 tablespoons of soy sauce and the scallions, to the pan and stir to combine. Serve immediately
