Beef Teriyaki

This was my kids favorite part of the meal and it was so easy that it's almost ridiculous. But, I guess they don't need to know that. They just need to know that Mom was SLAVING in the kitchen to bring them dinner.

2 lbs Top Round Steak
Tops of two scallions sliced in thin strips
2 T Butter
1 t Garlic Powder
Salt and Pepper to taste
1/3 bottle Teriyaki Sauce

Cut steak into thin, bite size strips. Throw in a pan with scallions, butter and garlic. Season to taste with salt and pepper. Drain any excess liquid from steak. When steak is cooked to your liking, add Teriyaki sauce, stir around to heat through and serve.

I made this on a Monday and again on Friday because my son requested it. For some reason the steak felt heavy when I pulled it out of the package. Which to me, meant that it was going to be tough. Not sure if it would have been but didn't want to take any chances so I used my meat mallot and gave it a few whacks to soften it up. I also sprinkled meat tenderizer on both sides before cutting. If you use meat tenderizer you will most likely NOT need any salt. Cook the same as above and it was melt in your mouth tender.
Basic Top Round steak.
See, just a nice piece of beef.
Cut into bite size pieces across the grain.
This is the tops of the scallions, sliced lengthwise. You can skip this step if you want, but Benihana has this, so we were too.
Mix the scallion tops with the beef.
This is wrapped up and prepped so all I have to do is open it and throw it in the pan with the butter and seasoning when it's time to make dinner.
Throw it in the pan with butter and seasoning. Cook until it's the way you like to eat steak. Drain excess liquid off and add Teriyaki Sauce. Serve.
This is the brand I used. Found it in the grocery aisle with the Asian items.

See finished product on the Shrimp Sauce post.