Ingredients:
1 lb. sirloin steak, sliced into thin pieces
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup brown sugar
2 cloves garlic, minced
1 inch piece of ginger, grated
2 tablespoons cornstarch
2 tablespoons water
2 green onions, sliced
2 tablespoons vegetable oil
Cooked rice, for serving
Instructions:
In a small saucepan, whisk together the soy sauce, mirin, brown sugar, garlic, and ginger. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and set aside.
In a small bowl, whisk together the cornstarch and water to form a slurry.
In a large pan or wok, heat the vegetable oil over high heat. Add the sliced steak and cook until browned on both sides, about 2-3 minutes.
Reduce the heat to medium-high and add the green onions to the pan. Cook for another minute.
Pour the sauce over the steak and green onions. Stir in the cornstarch slurry. Cook, stirring, until the sauce has thickened, about 1-2 minutes.
Serve the beef teriyaki over cooked rice, garnished with additional sliced green onions if desired.
