Japanese Beef Teriyaki

Method

1. 1

   If the steak is easier to slice when cold, put it in the freezer for 20 minutes first. Cut it across the grain, as thin as you can. Pat it dry and salt it lightly. The sauce is already salty. More salt here makes the plate harsh.

2. 2

   If you are using the onion, warm the avocado oil in a wide skillet and soften the onion over medium heat until the edges brown, about 5 minutes. Move it to a plate.

3. 3

   Raise the heat. Sear the beef in two batches, about 1 minute a side, until the edges brown. Crowding steams it gray. Set each batch aside with the onion.

4. 4

   Return all the beef to the pan. Pour in ½ cup of the teriyaki sauce and toss for about 1 minute, until every slice is glossy and the sauce clings. If the pan looks dry, add a spoon of water. If you pour in the whole jar, you will have soup.

5. 5

   Take it off the heat. Scatter the scallions. Serve at once over rice. The shine fades if it sits in a covered pan.

From the kitchen

• If the jar is empty, make a small tare in a saucepan while the beef rests: ¼ cup soy sauce, ¼ cup mirin, 2 tablespoons sake, and 1 tablespoon sugar, simmered 5 minutes. Same sauce, half the recipe.
• Do not soak the raw beef in the sauce for hours. A salty tare turns the surface hammy. Sear first, glaze last. If any sauce touched raw meat, boil it for a full minute before it goes back on the beef.
• This tare is for the beef. The chicken teriyaki recipe is the shop plate, with boneless thighs and a sweeter sauce. It is not this glaze.