Name: Teriyaki Mushrooms and Steak Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 7 h
Yield: 4
Cuisine: A
Ingredients: 1 lb or any mushrooms of your choice, medium-sized button mushrooms; 1 lb or boneless sirloin steak flank steak; 1 cup pineapple juice; ½ cup brown sugar; 1 tsp fresh, grated ginger; 2 tsp minced garlic; ⅓ cup soy sauce; 4 tbsp divided vegetable oil; steamed rice; roasted mixed sesame seeds; sliced green onions

Give your meat an Asian twist with teriyaki flavoring, ginger and pineapple juice.

Green onions, sliced

How To Make Teriyaki Mushrooms and Steak

Juicy and tender teriyaki steak with slices of mushrooms in a sweet and sour sauce

Prep: 15 mins

Marinate: 6 hrs

Cook: 45 mins

Total: 7 hrs

Serves:

Ingredients

1 lb button mushrooms , or any mushrooms of your choice, medium-sized
1 lb flank steak, or boneless sirloin steak
1 cup pineapple juice
½ cup brown sugar
1 tsp ginger, fresh, grated
2 tsp garlic, minced
⅓ cup soy sauce
4 tbsp vegetable oil, divided

To serve:

steamed rice
mixed sesame seeds, roasted
green onions, sliced

Instructions

Place mushrooms & steak into two different pans.
For the teriyaki sauce, combine brown sugar, ginger, garlic, pineapple juice, and soy sauce in a large bowl. Whisk until sugar has dissolved.
Divide the marinade between the mushrooms and steak. Cover & transfer both into a chilled area. Allow it to marinate for at least 2 hours, best if 6 hours.
Preheat oven to 400 degrees F & grease 2 baking sheets.
Remove the meat & mushrooms from the marinade, then transfer the marinade into a saucepot. Bring it to a simmer for roughly 10 minutes & allow it to reduce for at least half & until thickened.
While waiting for the marinade to reduce, toss the mushrooms & steak respectively with 2 tablespoons of oil each, then transfer onto separate baking sheets.
Roast for roughly 20 minutes or until mushrooms are fully cooked & steak is to your preferred doneness roughly 15 minutes for medium.
Once the sauce has reduced to a glaze, set aside half for serving. With the remaining marinade, brush the steak occasionally while roasting.
Allow both mushrooms & steak to rest after roasting.
Carve your steak accordingly & serve with 1 cup of steamed rice per serving & remaining glaze.
Garnish with ¼ teaspoon roasted sesame seeds & 1 teaspoon green onions per serving.