I literally just made this for sunday dinner. Never would have thought to post it and share with you. Why? It's one of those dishes you make a lot and never think to post. But my cheerleading/peanut gallery/support team at home thinks otherwise and encouraged me to post this one. It sure is tasty, that sweet sticky glaze that forms on the tender beef while it's being grilled.... Oh yeah. So why not share something this good with others. Plus it's super easy; a snap to pull together. And everything can be done on the grill--those are my kind of easy dishes.
Serving grilled beef; I firmly believe if the meat is grilled and well-seasoned all you really need with it are grilled veggies and bread for all those juices. Okay potatoes too, but I'm kind of carb-watching.
And yes, I always plate my food kind of fancy. Ask hubby. Like the scene in the movie "The Birdcage" starring Robin Williams and Nathan Lane where they are trying to dress over nathan lanes character to be more manly, putting him in a suit so he won't appear to be so flamboyant. Clearly the suit looks fine until the camera pans down to the feet where he is wearing pink socks. And Nathan Lane turns and says: "Too much?" "Well, one does need a hint of color!". Love love love that part and adore the movie. It's how I feel about plating food. One does need their food to be presentable, fashionable, more desirable? Too much? I could be in a buffet line, and I would make sure to arrange the food in a colorful fashion so each bite of food is well blended with the other foods on the plate. Ask my hubby, at times while we are dining out, I've been guilty of taking his plate, rearranging the proteins with the veggies and making sure to drizzle on the right amount of sauce or even if there is too much sauce scraping some off to the side for later, should it be needed. I know, bad habit. I just love to properly plate foods and desserts. It makes it more appealing. Perhaps in a past life I was a trained culinary chef....yes, I had to be.
So with this dish, its so simple. You must make this this summer. All I ask is that you marinade your beef at least 5 hours. It's needs to get nice and tasty or as Emeril says "happy happy".
teriyaki beef strips
7 strips sirloin beef (about 1 ½ to 2 lbs)
¾- 1 cup of soy sauce
1 & ½ TB of chopped garlic
3 TB of fresh ginger root, chopped
¼ cup plus 2 TB packed dark brown sugar
2-3 TB honey
Couple dashes of ground black pepper
Cook notes: If you want it spicy, just add a few pinches of red chili pepper flakes to the marinade. Also serve with grilled bread. Dip the bread (quickly) in some of the cold marinade then grill. So good. Put the grilled bread on the bottom of the plate to sop up the juices from the grilled beef. I’ve also taken the marinade and reduced it down for a fabulous side sauce. I've also broiled this steak--it cooks very fast so literally watch it. I've also grilled them up in a cast iron pan, about 5 minutes per side. I've never fried them; steak tips don't stay that moist when frying unless they are in tiny strips and get cooked very hot and fast.
When ready to eat just grill until done, about 4 minutes each side for med-rare.
Serve with grilled veggies. Any kind of veggie really will do: red, yellow, orange peppers, red onions, asparagus, corn, etc…