Bring your favorite Japanese Restaurant straight to your kitchen with this Sirloin Teriyaki Broth recipe. Packed with vegetables and lean meat to keep you satisfied and warm through these winter months.
soup pc: food network
Ingredients:
  • 1 bunch radishes (with greens)
  • 5 tablespoons gluten-free teriyaki sauce
  • 3 teaspoons grated peeled ginger
  • Freshly ground pepper
  • 1 1/2 pounds boneless sirloin steak (about 1 1/2 inches thick)
  • Vegetable oil, for the pan
  • 2 tablespoons unseasoned rice vinegar
  • 2 small sweet potatoes, peeled and cut into 1/4-inch-thick rounds
  • 1 bunch scallions, white and green parts separated, cut into 1 1/2 -inch pieces
  • Roughly chop the radish greens. Cut the radishes into eighths.
  Directions: Heat a grill pan over medium-high heat. Mix 2 tablespoons teriyaki sauce, 1 teaspoon ginger and 1/2 teaspoon pepper in a bowl, then spread over the steak. Lightly oil the grill pan, then cook the steak about 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice. Meanwhile, bring the remaining 3 tablespoons teriyaki sauce and 2 teaspoons ginger, the vinegar, and 2 1/2 cups water to a simmer in a saucepan, stirring.  Add the sweet potatoes, radish wedges and scallion whites and cook, covered, stirring occasionally, until just tender, about 10 minutes.Add the radish and scallion greens and cook until crisp-tender, about 5 minutes. Divide the vegetables, broth and steak among shallow bowls and serve :)