Teriyaki Beef

In a bowl, whisk together soy sauce, sugar, mirin, and minced garlic and ginger until the sugar is fully dissolved to create the teriyaki marinade.

Place the beef in a shallow dish or resealable plastic bag and pour the marinade over it, ensuring all surfaces are well coated. Refrigerate and allow the beef to marinate, turning once halfway through.

Remove the beef from the marinade and pat it lightly with paper towels to remove excess liquid, reserving the marinade for basting. Allow the beef to come to room temperature before cooking.

Pour the reserved marinade into a small saucepan and bring it to a boil over medium heat, then simmer until it thickens into a glossy glaze. Remove from heat and set aside.

Preheat your grill or broiler to medium-high heat and lightly oil the grates or broiler pan to prevent sticking.

Place the beef on the grill or under the broiler and cook, turning once, until it reaches your desired level of doneness, basting with the reduced glaze during the last few minutes of cooking.

Remove the beef from the heat and allow it to rest on a cutting board, loosely tented with foil, to let the juices redistribute.

Slice the beef against the grain into thin strips, drizzle with any remaining glaze, and serve immediately over steamed rice or alongside grilled vegetables.