Best Teriyaki Beef I have ever had...

Bridget made this recipe last night. Surely, the cut of beef will have something to do with how the dish turns out, but the sauce on steamed rice was really great as well. It had a bit of a kick too, the combination between the ginger and red pepper flakes was perfect for me for this particular dish (1 out of 4 on the spicy scale, 4 being very spicy). For my mother-in-law it was a bit too spicy, but then they aren't into spicy things at all.

1/2 cup of soy sauce
1/2 cup sugar
2 tablespoons mirin, sherry, or white wine (Bridget used cooking wine)
2 teaspoons grated ginger
1 garlic clove, minced
2 teaspoons cornstarch
1/8 teaspoon red pepper flakes
2 lbs top blade steak, trimmed and sliced 1/4" thick (flank steak can be used instead). pepper.
2 tablespoons vegetable oil
2 scallions, sliced thin

1. whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch, and red pepper flakes together and set aside.

2. Pat the meat dry with paper towels, then season with pepper. Heat 1 tablespoon of the oil in a 12 inch nonstick skillet over medium-high heat until just smoking. Brown half of the meat, about 5 minutes, then transfer it to a clean bowl. Repeat with the remaining 1 tablespoon and meat.

3. Briefly re-whisk the soy sauce mixture to recombine, then add to the skillet. Simmer scraping up any browned bits, until thickened, about 2 minutes.

4. Return the meat with any accumulated juice to the skillet and toss to warm through. Transfer the meat and sauce to a serving platter and sprinkle with the sesame seeds and scallions.

I was going to take a picture but we ate it too fast. Awesome stuff. Recipe was frome America's Test Kitchen.

Also, if you are adverse to using any sort of wine, or don't have any on hand you can use the following substitute. 1/4 cup chicken broth to 1 teaspoons lemon juice as a substitute to get the ratio--then only use 2 tablespoons as the recipe calls for.