1½teaspoonscornstarch whisked with 1 tablespoon water
2poundsflap meat*sliced across the grain into 1x3-inch strips
Steamed broccoli or steamed green beans
Homemade Teriyaki Sauce
Combine soy sauce, water, mirin, rice wine vinegar, granulated sugar, brown sugar, garlic powder, ground ginger, and cornstarch and water slurry in a medium pot.
Bring to a simmer over medium-high heat, stirring occasionally. Turn heat down to medium and simmer for 5 to 10 minutes, until sauce is thickened (it will thicken further as it cools). Watch sauce closely while it simmers to make sure it doesn't bubble over.
Remove sauce from heat and let sit for 5 to 10 minutes to cool before using.
Adjust top oven rack so it is about 4 inches from the heating element. Heat broiler on high.
In a medium bowl, combine sliced steak and about 1/3 cup of the prepared teriyaki sauce. Toss until all the meat is well coated. Lay meat out in a single layer on a foil-lined broiler-safe baking sheet or broiler pan.
Broil for 2 minutes, remove pan and flip meat. Return pan to the oven, and broil for an additional 3 to 6 minutes, until an instant-read thermometer reads 135°F for medium-rare, 145°F for medium and meat edges are lightly charred. If necessary, you can remove some of the thinner pieces that are cooking more quickly and return the rest of the pan to the oven.
Brush meat with remaining sauce and serve over rice. Enjoy!
*You can substitute flank, hanger, or skirt steak for the flap meat. Leftover teriyaki sauce can be stored in an air-tight container in the refrigerator for up to 1 month.Approximate nutritional information is for 6 servings.