Search This Blog

Friday, February 28, 2014

Beef Teriyaki

I make this probably a few times a month.  I buy the meat in bulk, spend a half hour cutting it up and freeze the meat so all I have to do is un-thaw the bag and basically dinner is done in 5 minutes.  I also stopped adding the butter simply because I don't need the extra calories or fat.  This is a re-post so the photos are from when I used butter.

Make a bag of 90 second brown microwave rice and bam, dinner is ON the table.

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.

Sometimes I sprinkled meat tenderizer on both sides before cutting. If you use meat tenderizer you will most likely NOT need any salt and it's fine to freeze it still. 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. If you're using the beef from the freezer, add the scallions after you take out of the freezer.  You can skip this step all together if you want.
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.

No comments: