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Grilled Steak Teriyaki with Bok Choy and Brown Rice

Grilled Steak

Grilled Steak Teriyaki with Bok Choy and Brown Rice

Instructions
WHAT YOU NEED
2 16 oz. Prime rib eye steaks
1/3 cup soy sauce
¼ cup mirin
2 tablespoons vegetable oil
½ tablespoon fresh garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon sugar
1 teaspoon finely grated orange zest
2 medium scallions, white parts minced and green parts sliced thin
Sauce
1/3 cup soy sauce
½ cup sugar
½  cup sake
½  cup mirin
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
WHAT TO DO
1. Combine ingredients, except scallion greens, in gallon-sized zipper-lock bag. Toss to combine. Press out as much air as possible, and seal. Refrigerate 30 minutes or up to an1 hour, flipping bag every 15 minutes to ensure meat marinates evenly.
SAUCE
1. While grill is getting hot, whisk sauce ingredients together in small saucepan. Bring sauce to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and stir until sauce thickens, about 15 minutes. Set aside to serve with grilled meat.
2. Remove meat from marinade and pat dry. Grill until well seared and caramelized on first side, about 3 to 4 minutes. Using tongs, flip steak over and grill until second side is well seared and caramelized, 3 to 4 minutes.
3.  Brush top of meat with sauce and serve with steamed brown rice and Bok Choy.
Ingredients
  • 2 16 oz. Prime rib eye steaks
  • 1/3 cup soy sauce
  • ¼ cup mirin
  • 2 tablespoons vegetable oil
  • ½ tablespoon fresh garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sugar
  • 1 teaspoon finely grated orange zest
  • 2 medium scallions, white parts minced and green parts sliced thin
  • 1/3 cup soy sauce
  • ½ cup sugar
  • ½ cup sake
  • ½ cup mirin
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch
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