Beef Stir-fry with Teriyaki Sauce

~We are very fortunate to have access to some of the best ingredients in the Seattle area. One of my favorite stores is Uwaijimaya, which always has the best quality in meat and seafood. No one else prepares or has a better quality in sukiyaki style meat. I like using this cut because it cooks faster and is much more tender, for my little ones’ chewing muscles. Sometimes I will cut the finished product with kitchen shears and use it for bibimbap. Other times, I like to serve it with mixed sushi rice and a fried egg on the side. It is also delicious simply served over steamed jasmine rice.

Ingredients:

1lb sukiyaki style beef

4 scallions

3 tbsp teriyaki sauce

3 tbsp sugar

1 tbsp mirin

1 tsp garlic parsley salt

½ tsp fresh ground pepper

1 tsp cornstarch

1 tbsp vegetable oil

Directions:

1. Cut ends off scallions. Cut into 2” pieces and set aside.
2. Warm wok on high heat. Add oil and swirl to cover surface. Add scallions and toss.
3. Add beef and toss. Add sugar to help caramelize the meat. Toss again.
4. Add teriyaki sauce, mirin, garlic parsley salt, fresh ground pepper. Toss thoroughly until most of beef is cooked and only some are pink.
5. At this point, there should be a good amount of liquid pooling at bottom of pan. In a small bowl with corn starch, quickly scoop a few tablespoonfuls of said liquid and mix thoroughly in bowl to dissolve. 
6. Once the cornstarch mixture is dissolved, clear the beef to the side of the wok. In the very center of wok where the liquid has pooled, add cornstarch and use a spatula to mix in beef liquid.
7. Once sauce begins to bubble and thicken, mix beef together with sauce and remove from heat. Serve immediately.