Traditional Beef Teriyaki
I like to use coconut oil with my Asian cooking, though vegetable oil works well too. The word teriyaki means "shiny and grilled". The sauce should be clear with no soy or sesame added. I tend to like my meat on the rare side so I chose a thicker steak. The meat will cook quick so if you don't like a lot of pink go with the 1/2 - 1 inch thick steaks.
Traditional Beef Teriyaki
I like to use coconut oil with my Asian cooking, though vegetable oil works well too. The word teriyaki means "shiny and grilled". The sauce should be clear with no soy or sesame added. I tend to like my meat on the rare side so I chose a thicker steak. The meat will cook quick so if you don't like a lot of pink go with the 1/2 - 1 inch thick steaks.
Cooking Instructions
- 1
In a cast iron skillet melt the coconut oil on high heat.
- 2
While the oil is heating sprinkle a tablespoon of garlic salt on each side of the meat.
- 3
Place the meat in the center of the pan and sear all sides of the meat.
- 4
Once the meat has been well seared, reduce heat to medium and add the honey to the pan next to the meat.
- 5
Next add the sake and drag the meat through the sauce.
- 6
Repeat turning with all the sides of the meat till it is well coated in the sauce.
- 7
Set the meat on a cutting board and allow to sit for 5 minutes. Then cut in strips and serve.
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