An old colleague of mine gave me this recipe years ago, and Jodie and I had a chance to do it up recently. It's an amazing dish, one that can also easily be done up when having folks over for dinner too. The meat can be marinaded for as little as 3 hours, but for best results, marinade overnight. You can prep veggies and make rice while the meat cooks.
Ingredients & Directions
Combine in a large glass bowl:
- 4-5 Tbsp. white sugar
- 3 tsp. black pepper
- 4-6 chopped green onions
- 5-8 cloves garlic, minced
- 5 Tbsp. sesame oil
- 6 Tbsp. soy sauce
- 3 Tbsp. teriyaki sauce
Then take 3-5 lbs. London broil, chuck tender or similar cut, and thinly slice crosswise into 1-2" strips. Add beef to mixture in bowl and stir to combine. Cover and refrigerate for at least 3 hours, and preferably overnight.
When ready to cook, first start some rice cooking in a separate pot or rice cooker. Heat wok or deep skillet to medium-high heat. Once hot, add beef and scrape in as much sauce as possible. Stir occasionally, cover and boil for 15-20 minutes, stirring occasionally.
Prep vegetables (to be added near the end of the cooking time). Great veggies to add include 1/2-1 lb. sliced mushrooms, 2 large broccoli heads and stems (if cooking with stems, add those 5 minutes before adding other vegetables), 3 thinly sliced carrots , misc greens.
In a small bowl, combine 3-4 Tbsp. soy sauce, 2-3 Tbsp. teriyaki sauce and 2-3 cloves minced garlic.
Uncover pan and cook down liquid until most liquid is gone and meat is just starting to sizzle. Add vegetables and stir regularly, cooking 5-7 minutes. Pour in sauce from small bowl and stir to add "glaze" to dish. Serve over rice.
At table, serve with condiments including sweet chile sauce, chile garlic sauce, and soy/rice vinegar mixes to taste. Great with dark beer.
