Steak Teriyaki

Serve these Asian-marinated shell steaks on a bed of spaghetti and green beans.

Steak Teriyaki
Servings: 6 Prep 10 mins Marinate 1 hr or overnight Broil 12 mins to 15 mins Cook 10 mins


  • 2 shell steaks (1 pound each, about 1 to 1 1/2-inches thick)
  • 1/2 cup teriyaki sauce
  • 3 tablespoons rice-wine vinegar
  • 3/4 cup chopped scallions (about 6 scallions)
  • 1 1/2 teaspoons chopped garlic (3 medium-size cloves)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red-pepper flakes
  • 12 ounces thin spaghetti
  • 1/4 pound green beans, trimmed and halved
  • 1 teaspoon cornstarch
  • 2 tablespoons dark Asian sesame oil
  • 1 teaspoon sugar

Make It

1. Place steaks in single layer in freezer bag. Whisk 1/4 cup teriyaki sauce, the vinegar, 1/2 cup scallions, garlic, ginger and pepper flakes in small bowl. Pour into freezer bag with steak; turn to coat. Let marinate for 1 hour, or refrigerate overnight.

2. To freeze, place bag with steaks in freezer. Night before serving, transfer bag to refrigerator to thaw the steaks.

3. Heat broiler. Remove steaks to broiler-pan rack. Pour marinade into small saucepan.

4. Broil meat 6 inches from heat for 8 to 10 minutes. Turn meat over. Broil 4 to 5 minutes or until instant-read thermometer inserted in thickest part registers 140 degrees F for medium-rare. Remove meat to cutting board. Let rest for 5 minutes.

5. Meanwhile, bring large pot of water to boiling. Gradually add spaghetti; boil for 6 minutes. Add green beans; boil for another 4 minutes or until beans and spaghetti are tender. Drain beans and spaghetti; transfer to serving bowl. Slice beef; add to spaghetti and beans in bowl and toss to mix.

6. Whisk remaining teriyaki sauce, the cornstarch, sesame oil and sugar into marinade in saucepan. Bring to boiling; boil, stirring occasionally, 2 to 3 minutes or until thickened. Pour over beef and noodle mixture; toss well to combine. Sprinkle with remaining 1/4 cup chopped scallions. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 475, Fat, total (g): 14, chol. (mg): 65, sat. fat (g): 4, carb. (g): 52, fiber (g): 4, pro. (g): 34, sodium (mg): 983, Percent Daily Values are based on a 2,000 calorie diet.