Steak Teriyaki

Steak Teriyaki

INGREDIENTS

SERVES 2
  • 2 steaks (about 170g each), ½-inch or thicker
  • 23g T-Sugars Belgian Cassonade Sugar
  • 30ml mirin (sweet rice wine)
  • 15ml sesame oil
  • 30ml soy sauce
  • 5ml minced garlic
  • 5ml minced ginger
  • Salt and pepper to taste

DIRECTIONS

Combine T-Sugars Belgian Cassonade Sugar, mirin, sesame oil, soy sauce, garlic and ginger in small bowl and set aside. Heat a heavy-bottomed pan over high heat. Lightly oil each steak, season with salt and pepper, then sear until lightly browned on both sides. (Cooking times will differ according to how well done you prefer your meat.) Pour teriyaki sauce into pan with steaks and let come to a boil. Flip steaks often until each is completely coated with glaze of sauce. Remove from heat and let rest for a few minutes before serving. Drizzle any remaining sauce over meat when plating.