Ingredients
Scale
- 9 tbsp soy sauce (⅔ cup)
- 3 tbsp brown sugar or honey
- 2-3 cloves garlic, minced (or 1½ tsp garlic powder)
- 1 tbsp mirin (instead of rice vinegar)
- ½ tsp black pepper
- Avocado oil for cooking
- 1.4 lbs thin steak
Notes
Did this on the cast-iron. Served with rice. Peter really liked it. Go light on the garlic (no more than 2 probably if they're big).
Directions
- Mix soy sauce, sugar/honey, garlic, mirin, pepper. Slice thin steak into strips (if not already thin). Marinate for 10–20 minutes. Before cooking, lift the steak out of the marinade and pat it dry thoroughly. (This is the #1 trick for getting char instead of steaming.) Keep the leftover marinade.
- ⭐ COOKING METHOD A: Cast Iron (best sear) Heat cast iron over medium-high for 3–4 minutes (pan should be very hot). Add a little avocado oil. Add steak in a single layer — cook in batches to avoid steaming. Sear 1–2 minutes per side until browned and slightly charred. When the last batch is 80% done, pour in all remaining marinade. Let it bubble and reduce for 1–2 minutes until thick and glossy. Toss steak to coat and serve.
- ⭐ COOKING METHOD B: HexClad (easier, cleaner) Heat the HexClad over medium — not high, or it can get too hot too fast. Add a splash of avocado oil. Add steak in a single layer. Sear 1–2 minutes per side (you’ll get mild browning, not heavy char). Add the leftover marinade to the pan. Let it cook 2–3 minutes, bubbling and reducing until thick. Toss steak to coat.