Steak Teriyaki
Tender steak, sautéed mushrooms, and colorful bell peppers come together in a savory and aromatic teriyaki sauce in this delicious recipe. A touch of sweetness from mirin and sugar adds depth to the sauce, perfectly complementing the umami flavors of the dish. With each bite, you'll savor the tender steak coated in the rich teriyaki glaze, paired with the earthy mushrooms and vibrant peppers. This dish is a delightful balance of flavors and textures, making it a surefire hit for your next meal.
— Constant Cookbook
Ingredients
- FOR THE STEAK, MUSHROOMS and PEPPERS:
- 2 pounds flank steak (or use steak of your choice)
- salt and freshly ground pepper
- 8 ounces button mushrooms, sliced
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1 and 1/2 tablespoons canola or vegetable oil, separated
- FOR THE TERIYAKI SAUCE
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons sugar (or more if you like a sweet teriyaki)
Instructions
- To make the teriyaki sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly then remove from heat.
- Add one tablespoon of the cooking oil to a pan over medium-high. Season steak with salt and pepper then sear the steak 2 minutes on each side and remove from pan.
- Add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and sauté until mushrooms are lightly browned, 2 minutes, and then add the peppers and cook until crisp tender, another 2 minutes.
- Place the steak back into the pan, reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki sauce, mushrooms and peppers on top of the steak.
Cook Time
15M
Prep Time
PT10M
Yield
serves 4
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