Marinate our USDA Prime flat iron steaks for a tasty and sweet stir-fry.
This recipe makes 1½ cups of teriyaki, enough to marinate three pounds of protein.
Preparation Time: 20 minutes
- ½ cup soy sauce
- ¼ cup sugar
- ¼ cup chicken stock or low sodium chicken broth
- ¼ cup pineapple juice
- ¼ cup garlic cloves, peeled
- ½ inch piece of ginger, peeled and roughly chopped (1 tablespoon)
- 1 tablespoon corn starch
- 1 tablespoon water
- ¼ teaspoon cayenne pepper
COOKING TECHNIQUE: STIR-FRYING
Using extremely high temperature and dry heat, cook entire meals in one pan simply, quickly, and easily.
- Prepare all of your ingredients before cooking. Once a stir-fry starts, the cooking goes by in a flash!
- Your protein and vegetables should be cut into thin strips (½ to one-inch strips) so all ingredients cook evenly.
- Avoid potatoes, as they will not cook properly.
- A sauce is needed to keep the stir-fry moist while cooking. Make your own, or choose one from your local grocery store.
- Aromatic vegetables like garlic, ginger, and shallots are a great additional to any stir-fry, and should be peeled and finely chopped.
WHAT YOU WILL NEED:
- Canola oil or grapeseed oil
- Kosher salt or sea salt
- Favorite mix of vegetables
- Stir fry sauce
- Large sauté pan or wok
- Prior to cooking, defrost your steaks. There are two ways to safely defrost:
- Remove your meat from the freezer 24 hours prior to cooking and place it in the fridge to defrost.
- Place your meat in a bowl under cold, running water. Choose a bowl large enough to keep the meat or seafood fully submerged in water while defrosting. Do not remove the meat from its packaging until it’s defrosted.
- Remove the meat from its packaging and place on a plate lined with a paper towel to pat dry. Wet meat won’t get the desired caramelization when stir-frying.
- Cut your meat against the grain — a visible reference to the direction muscle fibers are aligned. Once you have identified the direction of the grain, use the entire length of your blade to slice across for in ½ to one-inch slices.
- Peel the ginger and cut into ¼-inch slices. Trim the root end off the garlic cloves using a small knife and remove the peel.
- Place all ingredients, except the cornstarch and water, in a two-quart pot and bring to a boil over medium heat. When the sauce has reached a boil, remove from heat and transfer to a blender. Blend on the highest speed until smooth.
- Place your meat into a plastic Ziploc bag and add the marinade. Refrigerate for at least one hour and up to 12 hours before cooking.
- When you’re ready to cook, remove your the Ziploc bag with your marinating shrimps from the refrigerator. Julienne your vegetables into ½ to one-inch pieces.
- Place the pan or wok on the largest burner and turn the heat to high for two minutes, before coating the bottom with canola oil or grapeseed oil.
- Once the oil begins to smoke, add your meat in an even layer. Brown on one side before stirring. Add your vegetables and cook until all ingredients are tender and cooked through.
- Test your meat is cooked by cutting through a piece to ensure it is cooked to your liking.
If using aromatic vegetables, add them to the pan and stir for 30 seconds, before adding your stir-fry sauce. Stir in the sauce until your stir-fry is coated. Remove from heat to serve.