Tonight‘s menu is Mark‘s favorite teriyaki flank steak – proof that savory is just sugar in denial…..well, for Mark. Hmmm, will this recipe be in compliance with the new food pyramid?
And, by the way, this was a recipe that Greg loved so I always made it for him when I visited.
What’s for dinner at your place?

Teriyaki Steak
2 lb flank, sliced thinly against the grain
2 T oil
Pepper
1/2 c sugar
1/2 c light soy sauce( regular soy super salty but you can substitute)
2 T mirin
2 t cornstarch
2 t grated fresh ginger
1 minced garlic
1/8 t red pepper flakes
Sliced green onions

Pat steaks dry and season with pepper. Heat 1 tablespoon of high heat oil in a large nonstick skillet over medium high heat until smoking. Brown half the steak on both sides. Transfer steak to a bowl and repeat with remaining oil and steak. Remove and place in bowl.
Whisk soy sauce, sugar, Mirin, cornstarch, ginger, garlic, and red pepper flakes together. Add sauce to skillet and return to medium high heat. Simmer until thickened, about two minutes.
Add steak and any accumulated juices to back to skillet and simmer until steak is heated through and sauce has thickened, about one minute. Sprinkle with green onions and serve over rice.

Sidenote: I also decided to try the velveting of the steak to make it more tender. Caught this on TikTok, yes, TikTok. It worked great. If anybody wants to try this recipe for velveting, here it is:

Velveting Beef
8 oz of thinly sliced beef(across the grain)
1/8 t baking soda
1 t oil
1 t Shaoxing cooking wine
1-2 t oyster sauce
1 t cornstarch
1 T water

Combine all ingredients. Let sit for at least 30 minutes minimum. I quadrupled this recipe since I used 2 pounds of beef. If you do not have shaoxing cooking wine, you could use sake, dry white wine or a dry sherry.