Serves
About 2–3
Ingredients
Teriyaki Glaze
- ½ cup soy sauce
- ¼ cup water
- ¼ cup brown sugar
- 2 tbsp rice wine vinegar
- 2 scallions, thinly sliced
- 3 garlic cloves, minced
- 2 tsp sesame oil
- 2 tbsp fresh ginger, smashed
- 2 tbsp chili crisp
To Thicken
- 1 tbsp cornstarch
- 2 tbsp cold water
Beef
- 1 lb sirloin steak, cut into bite-size cubes
- 1 tsp baking soda
- 2 tbsp water
- Salt and black pepper
- Neutral oil
Instructions
Prepare the Glaze
1.
In a saucepan combine soy sauce, water, brown sugar, and rice wine vinegar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
2.
Add scallions, garlic, sesame oil, ginger, and chili crisp. Simmer for 5–8 minutes.
3.
In a small bowl mix cornstarch and cold water to make a slurry.
4.
Whisk the slurry into the sauce and simmer until thick and glossy. Remove from heat and discard the ginger pieces.
Velvet the Beef
1.
Place the beef cubes in a bowl.
2.
Sprinkle with baking soda and drizzle with water. Toss to coat.
3.
Let sit for 30 minutes at room temperature.
4.
Rinse the beef thoroughly under cold water and pat completely dry.
Cook the Beef
1.
Preheat a Traeger Flatrock griddle to medium-high heat and lightly oil the surface.
2.
Season the beef with salt and black pepper.
3.
Spread the beef in a single layer and sear 2–3 minutes without moving.
4.
Flip and cook 1–2 minutes more.
5.
Spoon the teriyaki glaze over the beef and toss to coat.
6.
Cook 60–90 seconds until the sauce becomes sticky and caramelized.
Serving
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