Name: Teriyaki-Glazed Steak Tips for Two
Total time: 30 min
Ingredients: 1 pound sirloin steak tips , trimmed and cut into 2-inch pieces; Pepper; 1 tablespoon vegetable oil; ¼ cup sugar; 2 tablespoons soy sauce; 1 tablespoon mirin , sweet sherry, or dry white wine; 1 teaspoon grated fresh ginger; 1 garlic clove , minced; ¼ teaspoon cornstarch; Pinch red pepper flakes; 2 scallions , sliced thin

Why This Recipe Works

For the meat, we settled on steak tips, which have lots of beefy flavor and cook quickly. Next, we made a simple teriyaki glaze with soy sauce, sugar, mirin, ginger, and garlic. Red pepper flakes provided a subtle kick, while a little cornstarch helped thicken the glaze to nicely coat the beef. Preparing the glaze right in the skillet we had just used to cook the steak not only made our recipe a one-pot affair, but the large surface area also allowed the glaze to reduce to a perfect, glossy consistency in record time.

Before You Begin

Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized pieces, we prefer to purchase whole steak tips and cut them ourselves. Note that the cooking times may vary depending on the size of the steak tips. Serve with Simple White Rice.

Instructions

Pat beef dry with paper towels and season with pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes; transfer to plate and tent loosely with aluminum foil. Pour off fat from skillet.

Meanwhile, whisk sugar, soy sauce, mirin, ginger, garlic, cornstarch, and pepper flakes together in bowl. Add soy sauce mixture to now-empty skillet, bring to simmer, and cook, stirring occasionally, until sauce is thick and glossy, about 2 minutes. Stir in any accumulated meat juices and simmer for 30 seconds. Return browned steak tips to skillet and turn to coat with sauce. Sprinkle with scallions and serve.