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Teriyaki Steak

My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. —Dan Mayer, Olney, Illinois
  • Total Time
    Prep: 20 min. + marinating Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 2 tablespoons butter, divided
  • 3 large eggs, beaten
  • 2 cups cold cooked rice
  • 1 package (9 ounces) frozen peas and pearl onions

Directions

  • Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
  • Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside.
  • In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside.
  • In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce.
  • Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.
Nutrition Facts
1 each: 408 calories, 15g fat (7g saturated fat), 170mg cholesterol, 1572mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 31g protein.

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