Beef teriyaki

By Spencer Watts
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Teriyaki sauce:

  • 1 cup (240 milliliters) water
  • 5 teaspoons (25 milliliters) brown sugar
  • 1/4 cup (60 milliliters) soy sauce
  • 1/2 teaspoon (2.5 milliliters) ground ginger
  • 1/4 teaspoon (1.25 milliliters) garlic powder
  • 2 tablespoons (30 milliliters) cornstarch
  • 1/4 cup (60 milliliters) water


  • 454 gram blade steak
  • 1/4 cup (60 milliliters) green onions, chopped


Teriyaki sauce:

  1. In a saucepan over medium heat, combine first measure of water, brown sugar, soy sauce, ginger, and garlic powder, mix well, then simmer for two minutes.
  2. In a small bowl, add cornstarch to second measure of water and mix until cornstarch has dissolved.
  3. Add the cornstarch mixture to the sauce mixture, simmer, stirring, for one minute to thicken.


  1. Heat a cast iron pan over high heat.  Place the blade steak in the hot pan, cook to desired doneness.
  2. Brush some of the sauce on the steak, slice to serve, garnish with green onion.

Reserve extra Teriyaki Sauce for another application.

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