Teriyaki Steak

1/3 cup sugar
1/2 cup soy sauce
3 minced garlic cloves
2 T rice vinegar
1 T grated fresh ginger (I’ve also used the dried spice with equal success)
2 t. cornstarch
2 strip steaks, about 1-inch thick
2 T vegetable oil
3 scallions, thinly sliced
2 t. toasted sesame seeds (cook in dry skillet over medium heat, stirring often, until golden and fragrant — about 5 minutes)

Whisk sugar, soy sauce, garlic, rice vinegar, ginger and cornstarch in a medium bowl.

Heat oil in skillet until just “rippling”. Cook steak until well browned and cooked until desired doneness — 4 to 6 minutes per side. Transfer to cutting board and cover with foil.

Wipe oil out of skillet and pour in soy sauce mixture. Simmer over medium-low heat until thickened. Slice steak thinly and place slices on top of bed of rice. Pour sauce over steak. Sprinkle with scallions and toasted sesame seeds. Serves 4.

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