Steak Teriyaki
This recipe brings together tender steak, earthy mushrooms, and colorful bell peppers in a delicious homemade teriyaki sauce. The marriage of flavors creates a dish that is both savory and satisfying, making it a perfect choice for a flavorful meal. Enjoy the combination of juicy steak, sautéed mushrooms, and crisp peppers coated in a sweet and savory teriyaki sauce that will have your taste buds dancing with delight.
— 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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