Teriyaki Steak

Categories: Beef- main dish

Ingredients

• 1 beef flank steak (1 1/2 to 2 lbs.)
• 1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
• 1/4 cup honey
• 1 tsp. ground ginger
• 2 garlic cloves, minced
• 2 Tbsp. utter, divided
• 3 eggs, beaten
• 2 cups cold cooked rice
• 1 pkg. (9oz.) frozen peas and pearl onions

Directions

1. Place steak in a large resealable plastic bag. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of marinade over steak. Seal bag and turn to coat, refrigerate overnight. Cover and refrigerate remaining marinade.

2. Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 inches from the heat for 7-9 minutes on each side or until meat reaches desired doneness. A thermometer should read 145 F. for rare, 160 F. for medium, or 170 F. for well-done. Let stand for 10 minutes before slicing.

3. Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside.

4. In a large skillet, heat 1 Tbsp. butter over medium-high heat. Pour eggs into skillet. As eggs set, lift eggs, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside.

5. In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce.

6. Add eggs, cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

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