A beautifully glazed piece of tender teriyaki meat, perfectly caramelized and served with a side of vibrant vegetables, showcasing the rich, savory-sweet flavors of homemade teriyaki sauce.
This was one of my favorite dishes my late father would make. Need frying pan, tongs, cutting board, plate for dredging.
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Dads Teriyaki Meat by Ashley Nagaoka
Ashley Nagaoka anchors Hawaii News Now's "First at Four" newscast and the popular midday round-up show, "This Is Now.” After graduating from college, Ashley went on to become a news reporter and producer at KGMB, Honolulu's CBS affiliate. The Kauai-native then moved across the country, to Washington, D.C., where she worked as press secretary and spokeswoman for then-U.S. Rep. Colleen Hanabusa. After five years on Capitol Hill, Ashley moved back to Hawaii and in 2017 re-joined KGMB, this time as a member of the Hawaii News Now team. She serves her community on numerous boards and youth programs and has a very busy schedule so we were thrilled to include her this season where she shares with us very personal recipes that represent her mom, dad and brother.
Equipment
- Frying Pan
- tongs
- cutting board
- plate for dredging
Ingredients
- 1 lb beef thinly sliced
- 1 cup shoyu
- 1 cup brown sugar
- 2 garlic cloves
- 3 pieces ginger
- Flour
- Cornstarch
Instructions
- To create the marinade, combine shoyu and sugar and mix well until sugar starts to dissolve. Add garlic and ginger.
- Put ingredients into a gallon ziploc bag (double bag for extra protection) and add beef. Refrigerate for several hours or overnight.
- Heat up a pan with oil.
- In a separate plate, combine 1 to 1 parts flour and cornstarch and dredge the meat.
- Shake off access coating and fry meat until golden brown on both sides.
- When meat is pau cooking, cut into thin slices and serve with warm rice.
Tried this recipe?Let us know how it was!