Pan-Seared Beef Teriyaki

Thinly sliced sirloin seared until golden, coated in a dark, syrupy glaze. A balance of salty soy and sweet mirin, with a sharp hint of garlic.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 471
• Protein: 35 g
• Carbs: 20 g
• Fat: 23 g

Ingredients

• 600 g Beef sirloin ( thinly sliced )
• 100 ml soy sauce
• 100 ml mirin
• 50 ml Sake or rice alcohol
• 2 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 tsp Ginger ground
• 2 tbsp Sunflower oil
• 20 g Fresh ginger ( peeled and finely grated )

Instructions

1. Slice the beef

   Slice the sirloin into thin 5mm strips, against the grain. The meat should be cold for a clean cut.

2. Prepare the glaze base

   In a bowl, mix the soy sauce, mirin, sake, and sugar. Add the minced garlic, ground ginger, and grated fresh ginger. Stir until the sugar is dissolved.

3. Sear the meat

   Heat the sunflower oil in a pan until it smokes slightly. Sear the beef strips over very high heat. They should brown instantly without releasing water.

4. Reduce and coat

   Pour the liquid mixture over the meat. Let it boil vigorously. The sauce should reduce until syrupy and coat the back of a spoon.

Chef's tips

• Do not overcrowd the pan: adding too much meat at once drops the temperature, causing the beef to boil rather than sear.
• The sauce is ready when the bubbles become large and slow, signaling that the sugar is caramelizing.

Storage

Consume immediately. Reheated beef loses its tenderness and the sauce loses its gloss.