Tender steak with sweet and spicy teriyaki sauce paired with scallion rice is a total winner of a meal. Although this dish does take a little time and attention it’s worth every minute! You may find you’ve put Beef Teriyaki with Scallion Rice in your regular dinner rotation.
Before we get to the recipe I wanted to explain I had pictures of every single step. Unfortunately, I’m still trying to get better at photography and, in the course of trying to get a last, perfect picture I reformatted the card, deleting every single picture. Every. Single. One. It has not been a fabulous day. But dinner was definitely fabulous! And I did get two pictures after my photography faux pax.
Lacking pictures I’ll just say that in order to get that formed pile of rice (can a pile be formed?) you just need a bowl the size of your serving of rice and some vegetable oil. Or any neutral oil although I’d avoid olive oil for this.
Just oil the inside of the bowl well then pack the rice into it. I mean really pack it in. You want it tight. Mash the rice with the back of a spoon when it’s reached the rim of the bowl and add even more rice if it doesn’t reach the rim once you pack it. Then simply put the plate overturned on the bowl (be sure to put the plate over the bowl where you want your rice form to end up) and then turn plate over with the bowl held tightly against the plate. It’s like turning a cake from a pan to a plate.
Now the recipe:
Beef Teriyaki with Scallion Rice
- 1 1/2 – 2 lb. sirloin or tenderloin steak about 1 inch thick
For the teriyaki sauce:
- 2 tsp. cornstarch
- 1/4 cup + 1 tablespoon water, divided
- 1/2 cup low -sodium soy sauce
- 1/2 cup brown sugar
- 1/8 tsp. ground ginger
For the Scallion Rice:
- 1 cup long grain white rice
- 2 cups water
- 3 scallions, cut thin on the diagonal, divided
- Salt to taste
Preheat oven to 350°F
- Put a the water for the rice in a saucepan and bring to a boil
- Add rice and cook per package instructions
- When rice is fully cooked add the white parts and some of the green parts of the scallions
- Season with a little salt to taste
- Cover rice to keep hot
- Combine the cornstarch and 1 tablespoon of water in a small saucepan
- Add the 1/4 cup of water, soy sauce, brown sugar, and ginger
- Stir to combine
- Bring to a boil stirring frequently then reduce heat and simmer, stirring occasionally until thickened.
- Preheat grill on high
- Sear steak well on both sides
- Place steak in oven (in preheated cast iron skillet if you have one) until internal temperature reaches 140°F
- Remove steak from oven and allow it to rest for at least 5 minutes
- Internal temperature should be 145°F for medium rare steak
- Slice the steak thin, against the grain
Plate the rice by oiling a bowl and packing rice into it. Invert a plate over the bowl and then flip and lift bowl.
Arrange several slices of steak on plate and drizzle with teriyaki sauce.
Serve additional sauce on the side.