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
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.
- Sugar: 35g
- Calcium: 68mg
- Calories: 338kcal
- Carbohydrates: 41g
- Cholesterol: 68mg
- Fat: 6g
- Fiber: 1g
- Iron: 3mg
- Potassium: 932mg
- Protein: 31g
- Saturated Fat: 2g
- Sodium: 1695mg
- Vitamin C: 9mg
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