"teriyaki" steak.
It's really something else but I call it that so my picky younger siblings will eat it.
Ingredients:
Sauce:
1/2 bottle (about 175 ml) of Woodchuck "Amber" hard cider
A small splash of wine, cooking wine, sake, or sherry
1/4 cup soy sauce
2 tablespoons sugar
Meat:
1.25-1.5 lbs of steak. I don't know what the cut is... market basket labels it "Beef for Teriyaki, thin."
Seasoning:
3-6 tablespoons fresh/non-dried minced garlic
1/4 onion, diced, or else two tablespoons onion powder
Chopped Scallions
Cinnamon
Hot chili powder, best if its the real stuff from a chinese or indian specialty grocer. Add to your preferred level of spicy.
Sesame seeds (mostly as decoration)
a pinch of ginger powder. Careful. It will overwhelm everything if you add too much.
Optionally, crushed peanuts, cashews, or almonds
Mix the sauce in a large pan with a decent lip (to avoid spilling.)
I put in the alcohol first, then soy sauce, then the sugar and stir to dissolve it.
Put the burner on medium for now.
Add the meat, and make sure it's in a single layer. No meat should be resting on top of other meat.
Add in the seasoning, except the cinnamon, and stir a bit to make sure it gets in the sauce instead of resting on top of the steak.
Increase burner to medium-high.
Add cinnamon, a light amount on top of each steak slice. Do not stir further. Cover and let heat for about 5 minutes.
After those aforementioned 5 minutes, flip each steak and stir slightly, really just push them around a bit.
Cover again and wait 5 minutes.
Cut the largest pieces in half to check if it's done. You should be able to cut it in half with the spatula.
If it isn't done, cover and wait 1-2 minutes, repeat as necessary.
I prefer it to be totally gray with no pink insides, because my brother will not eat pink meat at all.
You can add thawed vegetables or rice to the sauce after removing the steak.
The flavor is sweet and spicy, with a hint of sour from the cider.
Optionally, marinate in the sauce with the garlic, onion and ginger before cooking 1-2 days. It's a lot of work to marinate stuff.