Teriyaki Base (The Beefiest Beef You Ever Beefed)

Posted on June 24, 2012 by


This recipe is for a lovely stir-fry. I prefer it without teriyaki sauce, but I’ve included the instructions for teriyaki below. It serves two with rice, or one on Atkins.

Step One – Aging

– New York strip steak
– olive oil
– coarse salt
– deep plate or casserole dish
– knife, fork, cutting board

1. Shake coarse salt all over the steak, on both sides.
2. Drizzle with olive oil on both sides.
3. Store in the fridge for an hour or two, uncovered. This will give the outside of the meat “salt burns” and turn it a lovely bright red. If you have smelly cheese or something else very fragrant in your fridge, you can cover the steak loosely with plastic wrap.
4. Brush off most of the salt and oil, and cut the meat into strips. Trim the thick protective layer of fat on the outside of the meat as you cut – don’t throw away the trimmings. Save them for Step Two. Also save trimmings of cartilage.


Step Two – Cooking

– beef trimmings from Step One
– steel frying pan (you want a full-stick frying pan for this recipe)
– metal spatula
– 1 garlic clove, minced
– 1 tbsp corn starch
– 1/8 cup rice wine

1. Cook the beef trimmings on low until they are brown and crispy, and most of the fat has rendered out of them.
2. Brown the garlic with the trimmings for the last minute of cooking.
3. When the garlic is brown, remove it and the trimmings from the pan and discard. Keep the flavoured fat in the pan.
4. In a large bowl, mix the cornstarch and the rice wine until it forms a sauce. Put the beef strips in the sauce and stir to coat.
5. Cook the beef and sauce in the flavoured fat over medium heat. The sauce will stick to the bottom of the pan and turn deep brown; as it does this, scrape it away with the metal spatula and transfer it to a separate bowl. When no more sauce sticks to the pan and the beef strips have crisped brown edges, remove the beef from the pan into a bowl, and take the pan off the fire.


Step Three – Sauce

– 3 small or 2 large dried shiitake mushrooms
– 1 cup cool water
– Scraped drippings from Step Two

1. Once the pan is off the fire, add water to it. Be careful: if you add warm water or if the pan is still too hot, you run the risk of boiling water spitting on your hands and face.
2. Put the pan back on the fire over med-high heat and add the drippings you scraped from the pan in Step Two. Simmer until a watery sauce forms.
3. Rinse the shiitake briefly, then add them whole to the watery sauce.
4. Simmer over med-high or high heat until the sauce thickens considerably. It should coat the back of a spoon at least.
5. Add beef strips back into the pan and warm through. For a more flavourful sauce, cook with beef until sticky.

Yum! You can eat it now, or:



– 2 tbsp soy sauce
– 1 tsp grated fresh ginger, or powdered ginger to taste
– thin-sliced onion
– 1-2 tsp brown sugar

1. Take the shiitake from the sauce in Step Three and slice thinly. Add it back to the pan with the onion and cook over low heat until the onion is translucent.
2. Add ginger, sugar and soy sauce, cook down until sauce is thick. Add beef strips back to pan if you haven’t already and warm through.

Optional: stir in steamed broccoli.


Posted in: Food