Beef Teriyaki

Instructions

1. Prepare the Teriyaki Sauce
   In a medium bowl, combine soy sauce, mirin, brown sugar, sake, ginger, and garlic. Stir until the sugar is completely dissolved. Reserve 1/3 of the sauce for later use.
2. Marinate the Beef
   Place the thinly sliced beef in a large ziplock bag or shallow dish and pour the remaining 2/3 of the sauce over it. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Cook the Beef
   Heat vegetable oil in a large skillet or wok over high heat. Remove beef from the marinade (discard used marinade) and cook in batches to avoid overcrowding, about 1-2 minutes per side until browned and just cooked through. Transfer cooked beef to a clean plate.
4. Thicken the Sauce
   Pour the reserved teriyaki sauce into the now-empty skillet and bring to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.
5. Combine and Glaze
   Return the cooked beef to the skillet with the thickened sauce. Toss to coat evenly and cook for another minute until everything is hot and the beef is glazed with the sauce.
6. Serve
   Transfer the beef teriyaki to a serving plate over steamed white rice. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.