Saturday, August 27, 2011

Steak Teriyaki

Hurricane Irene is coming through today/tonight and I saw on Facebook that friends are cooking all sorts of good stuff today - one is making chili and cheeseburger soup, my sister-in-law made spaghetti.  I think everyone is planning on eating early tonight so the cooking can be done before power goes out.  We've got steak teriyaki over rice on tap with chocolate chip cookies Rosie Jane made earlier for dessert.

Steak Teriyaki  Modified from a recipe from Tastefully Simple
Serves 4

1 lb. beef sirloin steak
1 tbsp. oil
2 cloves garlic
1/2 tsp. seasoned salt
5 c. stir-fry veggies
1/3 - 1/2 c. Tastefully Simple Honey Teriyaki Sauce

Cut steak into 1/4 in. strips.  heat oil in a large skillet or wok over medium heat.  Add garlic, cook 30 seconds and add beef.  Cook 3-4 minutes; add seasoned salt.  Remove beef from the wok.  Add veggies to wok and cook 3-4 minutes or until crisp-tender.  Return steak to wok and add teriyaki sauce; cook until heated through.  Serve over rice.

Easiest to slice the beef if you slightly freeze it first.  Just let it finish thawing before cooking otherwise you'll end up with a lot of extra liquid and will end up boiling the meat instead of stir frying.

You can use any kind of teriyaki sauce that you've got or can find in the store.  I was at a Tastefully Simple party not too long ago and this tasted really good so I got it.

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