Quick, easy and versatile beef teriyaki certainly is. The basic beef teriyaki dish can be prepared and cooked using only the base ingredients or any number of additional customizations that take your fancy. Serving possibilities include as a main course, as a side dish (minus the rice) or as a component of a Chinese style banquet/buffet.

Ingredients

• ½ Kg (a little over a pound) of beef steak (sirloin or the cheaper eye of round steak will do fine)
• 4 Cups of Fresh Trimmed Broccoli Florets
• 14 Ounces of Beef Broth
• 4 Cloves of Minced Garlic (using a garlic press to crush and mince the fresh garlic is easiest but by all means if fresh garlic is unavailable use ¼ to ½ teaspoon of garlic powder, it’s definitely preferable to no garlic)
• 2 Tablespoons each of Cornstarch and Soy Sauce (I do recommend Kikkoman as its consistent high quality is world renowned)
• 1 Tablespoon of Brown Sugar
• 1 Teaspoon each of Teriyaki Sauce and Onion Flakes

Customization

I also like to use between ½ and 1 cups of crushed pineapple but that’s up to you as this recipe works just as well without it. Note the pineapple is a really good idea if your dinners have a sweet palate. You might also consider using a diced sweet bell pepper in place of or in addition to the pineapple. In which case add it at the same time as you add the broccoli.

Tip: When including crushed pineapple and serving the beef teriyaki on a bed of rice it is a good idea to use about 1/3 of a cup of the rice water and then reduce the sauce to thicken as this ensures that the flavors of the entire dish are mingled throughout.

Method

1. Cook the Rice – Use a suitably sized saucepan to bring an appropriate amount of water for the amount of rice that you are using to the boil. Once water is boiling add a pinch or two of ground sea salt and a splash or two of olive oil. Now add in the rice stirring as you do so. Then reduce the heat, cover and simmer for 20 minutes.
2. Prepare the Steak – Cut the steak into thin strips that are about ½ to ¾ of an inch wide, no more than ¼ of an inch thick and of varying lengths. By doing this you will give the dish a variety of flavors and textures and remove that mundane processed look when served.
3. Prepare the Sauce Ingredients – In an appropriately sized mixing bowl combine the cornstarch, beef broth, soy sauce, sugar, garlic, teriyaki sauce and onion flakes and mix thoroughly.
4. The Broccoli – Trim any excess stalk material off the broccoli florets.
5. Sauté the Beef Strips – Using a large skillet, wok or cast iron frying pan over medium/high heat sauté the beef strips until browned and most of the juices have evaporated.
6. Add the Remaining Ingredients – While stirring continuously add the cornstarch mixture, the broccoli and the crushed pineapple in that order. Continue stirring until all ingredients are thoroughly combined. Continue cooking until the mixture boils and thickens remembering to stir frequently. When sauce has reached desired thickness your teriyaki beef is ready to serve and eat.

To Serve

Serve over the cooked rice. Flatten your bed of rice such that it covers a greater surface area of the plate than will the beef teriyaki when it is added on top of the bed of rice. Enjoy!