JJ’s Birthday Teriyaki

Homemade Teriyaki is so much better tasting and better for you than store bought brands. Making it yourself you can avoid extra additives such as corn syrup. Making it from scratch you will have a fresh tasting and healthier Teriyaki. It’s not difficult either. It may look like a lot of ingredients but once you purchase everything you’ll be able to make many batches of Teriyaki to come!

Here’s my version of a Beef and Veggie Teriyaki. Substitute anything you like. For instance, tofu instead of beef or any veggies you prefer or happen to have on hand.

Ingredients:

Beef Teriyaki

• 1 cup Jasmine Rice
• 1/2 – 1 lb Top Sirloin or Filet Mignon
• 6 Crimini Mushrooms or 1 Portabella
• 1 Eggplant
• 1 small White Onion
• 1 Yellow and Red Bell Pepper
• handful of Snow Peas
• 1 small chunk Whole Ginger
• 1 can Chunky Pineapple (with juice)
• 2 Eggs

Teriyaki Sauce

• 2 cups water
• 1 cup Brown Sugar
• 1 tbs Ginger Powder
• 1 tbs Garlic Powder
• 1 tsp Red Pepper Flakes
• 1 tsp Sesame Oil
• Sesame Seeds
• 2 tbs cornstarch
• 3 Garlic Cloves
• fresh ginger (peeled)
• 2 cups low sodium soy sauce

First start with the Teriyaki Sauce….

1. In a sauce pot pour in water, brown sugar, ginger and garlic powder, red pepper flakes, cornstarch, sesame oil, and seeds. Grate some fresh ginger and garlic cloves into pot. Simmer on medium heat until sauce thickens. About 20 minutes. Then pour in soy sauce and remove from heat.
2. Cook rice according to package. Usually 1 cup of rice to 1/2 – 2 cups of water. Season rice with salt and a pat of butter. Bring to a boil then cover and let simmer on low for about 20 minutes.
3. • Prep: *chop all veggies: slice mushrooms, cut eggplant in half lengthwise than cut into strips lengthwise, then give it a rough chop across. cut bell pepper and onion into big bite size pieces. Remove skin from ginger and give it a rough chop. Place all the veggies in a bowl.
     
   • *Strain pineapple saving the juice. 
   • *Slice beef into 2 inch chunks. Season with a little salt and sesame seeds. 
   • *Whisk eggs in a bowl.

4. Heat wok over medium high heat. Coat with a little oil and scramble eggs. Remove from wok and set aside.
5. Coat with a little more oil and toss in veggies. cook for about 10 minutes then add a few drizzles of teriyaki sauce around wok. Saute for about 5 minutes more than remove from wok. Add pineapple and saute for a few minutes, add to bowl with veggies.
6. Coat wok with a little more oil and add beef. Saute for about 5-10 minutes until meat is caramelized and medium rare. Now add everything back in wok using a slotted spoon and mix together. Turn off heat.
7. Mix reserved pineapple juice into Teriyaki Sauce. Spoon teriyaki sauce over wok, enough to coat. Save some sauce to serve on the side.

Scoop some jasmine rice into a bowl and then cover with beef and veggie teriyaki. Eat and Enjoy!

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