Teriyaki Style Beef

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1 flank steak, about 2 lb
2 Tbsp thick soy sauce
2 Tbsp sugar
10 thin slices of ginger (no need to peel)
2 garlic cloves, minced
Sriracha, to taste

6 cups chopped/shredded vegetables such as cabbage, Brussels sprouts, bell pepper
2 Tbsp rice vinegar
1 Tbsp Sugar
1 Tbsp Sesame Oil
1/3 cup rice bran oil


1. Place the soy sauce, sugar, sriracha, ginger and garlic in a Ziploc bag large enough to hold the flank steak.
2. Rub the marinade in the bag with your hands until sugar dissolves.
3. Trim the flank steak of visible fat and silver skin. Add the flank steak to the bag and rub it all over with the marinade. Marinate overnight.
4. Heat a grill or grill pan over medium high heat. Remove the beef from the marinade and rub off the excess. Lightly oil the grill or grill pan.
5. Place meat on and cook for about 6 minutes per side for medium rare (130 – 135 degrees). Let the meat rest for 10 minutes before thinly slicing against the grain.
6. In a small bowl whisk together the rice vinegar, sugar and sesame oil. Slowly whisk in the oil and keep it emulsified.
7. Toss the dressing with the vegetable salad and serve with sliced steak.

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