Steak Teriyaki

steak teriyaki
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/4 cups white rice, rinsed
  • 1 pound flank steak
  • 3/4 cup mirin (Japanese sweet rice wine)
  • 1/3 cup chicken broth
  • 1 1/3 cups soy sauce
  • 1 1/2 tablespoons finely chopped fresh ginger
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch dissolved in 1 tbsp water
  • 1 bunch broccoli, cut into florets
  • 12 ounces butternut squash, peeled and cut into 1/2-inch pieces


In a saucepan, bring the rice and 2 cups water to a boil over medium-high heat. Lower the heat, cover and simmer until tender, 15 minutes. Turn off the heat.

Meanwhile, in a large nonstick skillet, cook the steak over medium-high heat, turning once, for about 8 minutes. Transfer to a cutting board and let rest.

Add the mirin to the skillet and bring to a boil; cook for 1 minute. Stir in the broth, soy sauce, ginger and sugar; cook for 2 minutes. Whisk in the cornstarch mixture and cook, stirring, until thickened, about 1 minute.

In a medium pot of boiling, salted water, cook the broccoli and squash until crisp-tender, about 3 minutes; drain.

Thinly slice the steak; add to the sauce to coat. Serve with the rice and vegetables.