My husband loves the teriyaki steak tips at a local restaurant. I bought teriyaki sauce in an effort to duplicate them, but then realized that I was unclear on the method. I thought I would post here to see if anyone had any bright ideas.
I ran across a recipe on Recipe Source that recommended slicing the steak and cooking it in a crockpot for 6 hours or so. Does that sound like it might work?
In the ingredients section, that should read “¼ Cup Ponzu.”
That sounds like a great recipe, Zenster. Unfortunately, all I wanted was a good recipe. So while I appreciate the great (but complicated) recipe, I was wondering if you or anyone else had anything simpler that they might suggest.
By the way, you were right about the crockpot. I tried it overnight, before I read your post. Definitely too much teriyaki flavor.
Take about 2/3ds of a cup of teriyaki sauce and about 2/3ds of a cup of soy sauce. Add about 1/3d of a cup of either Mirin (a sweet cooking wine found in the Asian section of your favorite supermarket) OR sherry (less authentic, but it’ll do.). Add about 1 tablespoon of minced garlic, 2 tsp ginger powder (or 1 tsp fresh ginger), 2 chopped spring onions/scallions and 1 tablespoon of sugar. Mix everything.
Cut the meat into “fingers” (best bet? Get a flank steak or brisket and cut it against the grain into strips about a 1/2 inch thick and 1 1/2 inches long. But you have to cut ACROSS the grain!!!* ) and marinate for an hour, tops.
Get a veggie steamer (you know…one of those metal dealies that fold out and you steam veggies on? Your supermaket 'll have one for under $2.00) and put it in a pot. Add water and a shot of whatever wine you added to the marinade. When the water boils, steam the meat for about 6 minutes.
When done, either heat up a wok or your broiler. Add a bit of oilto the wok or spray a pan with Pam.
Dunk the meat back in the marinade. Put on the pan and under the broiler for 4-5 minute (until the meat gets browned and a little sauce chars) or in the wok, again until it chars a tiny bit.
If you want a dipping sauce, get a big heaping teaspoon of corn-starch and mix it with about 3 tablespoons of ice cold water. Mix well so there’s no lumps. Dump the mixture into the marinade and stir. Heat the marinade until it starts to simmer and thicken.
Enjoy!
*Did I mention that if you cut it with the grain, you’ll end up with leather? It’ll be so tough that it’s inedible.
Look, Brynda, if you don’t like my recipes, fine, don’t use them. But you really didn’t have go and get them deleted!
Steak tips, you say?
Vegetarian here (so sorry about that, Zenster) 
Maybe I am being whooshed here, but you know I didn’t delete your recipe, right, Zenster? I don’t know what the hamsters did with it.