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three thick slices of beef teriyaki with steamed broccoli and white rice on a blue plate on a light wooden cutting board

Beef Teriyaki Hawaiian-Style

sticky rice, macaroni salad, broccoli

STARS

Marinate bavette steak in homemade teriyaki sauce before grilling it to medium-rare. Serve this island-style with sticky short-grain rice, macaroni salad, and steamed broccoli to get your green veggies!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Ingredients

Teriyaki Marinated Steak

  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 2 garlic cloves, minced
  • 2 scallions, minced
  • 1 tablespoon minced ginger
  • 4 6-ounce bavette steaks
  • 1 cup short-grain white rice

Teriyaki Glaze

  • Salt and pepper
  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 2 tablespoons sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • 1 head broccoli, cut into florets

Macaroni Salad

  • 8 ounces macaroni pasta
  • 1 cup mayonnaise
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons canola oil
  • 1 cup carrot matchsticks
  • 1/2 cup edamame
  • 2 scallions, minced
  • Salt and pepper to taste
Directions
1
In a zip-top bag, whisk together the mirin, soy sauce, water sugar, garlic, scallions and ginger for the marinade. Add the steaks and marinate overnight or for at least 4 hours.
2
Place the rice, 2 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
3
Make the teriyaki glaze: In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. In a small bowl, mix together the cornstarch and 1 tablespoon water. Add the slurry to the sauce and return to a boil. Remove from heat.
4
In a large bowl, whisk together the mayonnaise, vinegar and canola oil for the macaroni salad until emulsified.
5
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Use a strainer to scoop the pasta into the bowl with the dressing (reserve the pot of hot water for the broccoli). Fold in the carrots, edamame, scallions, salt and pepper.
6
Return the pot of salted water to a boil for the broccoli. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccoli for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
7
Heat a large skillet, grill or indoor grill pan to medium-high heat. Add the steaks and sear each side for 1-2 minutes, then move to a cooler part of the grill or pan and cook to your desired doneness (135°F for medium-rare, 125°F for rare). Rest for 5 minutes before slicing on the diagonal. 
8
To serve, divide the steaks, rice, broccoli and macaroni salad between plates. Drizzle with teriyaki glaze.

Beef Teriyaki Hawaiian-Style

sticky rice, macaroni salad, broccoli

STARS

Marinate bavette steak in homemade teriyaki sauce before grilling it to medium-rare. Serve this island-style with sticky short-grain rice, macaroni salad, and steamed broccoli to get your green veggies!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Teriyaki Marinated Steak

  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 2 garlic cloves, minced
  • 2 scallions, minced
  • 1 tablespoon minced ginger
  • 4 6-ounce bavette steaks
  • 1 cup short-grain white rice

Teriyaki Glaze

  • Salt and pepper
  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 2 tablespoons sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • 1 head broccoli, cut into florets

Macaroni Salad

  • 8 ounces macaroni pasta
  • 1 cup mayonnaise
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons canola oil
  • 1 cup carrot matchsticks
  • 1/2 cup edamame
  • 2 scallions, minced
  • Salt and pepper to taste

Directions

1
In a zip-top bag, whisk together the mirin, soy sauce, water sugar, garlic, scallions and ginger for the marinade. Add the steaks and marinate overnight or for at least 4 hours.
2
Place the rice, 2 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
3
Make the teriyaki glaze: In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. In a small bowl, mix together the cornstarch and 1 tablespoon water. Add the slurry to the sauce and return to a boil. Remove from heat.
4
In a large bowl, whisk together the mayonnaise, vinegar and canola oil for the macaroni salad until emulsified.
5
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Use a strainer to scoop the pasta into the bowl with the dressing (reserve the pot of hot water for the broccoli). Fold in the carrots, edamame, scallions, salt and pepper.
6
Return the pot of salted water to a boil for the broccoli. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccoli for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
7
Heat a large skillet, grill or indoor grill pan to medium-high heat. Add the steaks and sear each side for 1-2 minutes, then move to a cooler part of the grill or pan and cook to your desired doneness (135°F for medium-rare, 125°F for rare). Rest for 5 minutes before slicing on the diagonal. 
8
To serve, divide the steaks, rice, broccoli and macaroni salad between plates. Drizzle with teriyaki glaze.