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You got beef?
Teriyaki-Burbon beef
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three to four teaspoons of brown sugar mixed with cinnamon and nutmeg to taste
sweet cooking sake
significant amounts of burbon
Tamari or Wheat-free tamari (I used wheat-free, from San-J)
Traditional teriyaki marinade
Three segments of garlic
white pepper
pequino peppers
portabello mushrooms slivered
flank or sirloin steak
toasted sesame oil
cherries, quartered
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medium pot
wok or skillet
marinade container, probably tupperware
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add sweet sake to fill the bottom of the pan, and put on high heat. Add the brown sugar bit by bit. I prefer three spoons.
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stir rapidly until caramelization begins, then slowly add burbon, allowing the brown sugar to caramelize before adding around two shots worth.
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It should be at a rolling boil. add tamari slowly, stirring it in to keep the sauce from separating.
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when you have about a cup and a half of liquid, remove from heat and add the white pepper to taste. Make sure there is enough to provide a flavor element. Keep in mind that you are trying to achieve a delicate smoky flavor, contrasted with the sweet and deep tastes of the sugar and the teriyaki.
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Crush and toss the garlic in, and pour over steak once the fluid has cooled. Add teriyaki slowly to fill the marinading container. You should probably slice the steak into the stirfry strips, or else you will have to add far too much teriyaki to cover it.
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Marinate for approximately two hours. More for a flank steak, generally.
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Preheat the sesame oil to the point before it begins to bubble. Approximately 2-3 minutes on a good gas range on high. toss the beef in after squeezing it lightly to remove some of the excess marinade if you do not intend to flambe.
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If you do intend to flambe, preheat the oil for 4-5 minutes or until bubbling. This is close enough to the flashpoint of the marinade that you probably will not need to light it.
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at about thirty seconds, or when the steak begins to produce juice, toss the sliced portabello mushroom in to absorb it. stirfry until the meat is done to taste, I prefer to serve it medium.
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garnish with cherry quarters. if there is not sufficient sauce, the marinade can be cooked into a very nice reduction.
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