Beef Teriyaki

Here's a new recipe that we tried and all really liked.  Yay!

Beef Teriyaki
from America's Test Kitchen Family Cookbook

1/2 cup soy sauce
1/2 sugar
2 Tbsp mirin, sherry, or white wine
2 tsp grated ginger
1 garlic cloves, minced
2 tsp cornstarch
1/8 tsp red pepper flakes
2 lbs top blade steak, trimmed and sliced 1/4 inch thick
2 Tbsp oil
2 tsp sesame seeds, toasted

1. Whisk the soy sauce, sugar, wine, ginger, garlic, cornstarch, and red pepper flakes together and set aside. 
2. Pat the meat dry with paper towels, then season with pepper.  Heat 1 Tbsp of the oil in a 12-inch skillet over medium-high heat until just smoking  Brown the meat in batches, about 5 minutes a batch, and transfer to a clean bowl. Repeat with remaining oil and meat. 
3. Briefly re-whisk the soy sauce mixture to recombine, then add to the skillet. Simmer, scraping up any browned bits, until thickened, about 2 minutes.
4. Return the meat with any accumulated juice to the skillet and toss to warm through.  Transfer the meat and sauce to a serving platter and sprinkle with the sesame seeds.