Teriyaki beef

Glossy, savory-sweet, and irresistibly fragrant, teriyaki beef is one of Japan's most beloved gifts to the dinner table. Thin slices of tender beef fillet soak up a rich marinade of mirin, light soy sauce, and brown sugar, all brightened with fresh ginger, garlic, and a nutty hit of sesame. Sweet baby corn cooks right alongside the beef, catching those caramelized edges, while the leftover marinade simmers down into a luscious sauce to drizzle over the top. A scattering of thinly sliced green onion adds a fresh, crisp finish. It's a fast, flavorful way to bring a taste of Japan to a busy weeknight.

Combine the mirin, light soy sauce, brown sugar, grated ginger, crushed garlic, sesame oil, and sesame seeds in a large bowl. Stir until the sugar begins to dissolve and everything comes together into a fragrant, glossy marinade.

Add the sliced beef and baby corn to the bowl, tossing so every piece is well coated. Let the mixture stand for 5 minutes. This short rest lets the flavors sink in while the wok heats up.

Set a strainer over a medium saucepan and drain the beef mixture, letting the marinade collect in the pan below. Keep the beef and corn to one side and reserve the marinade for the sauce.

Heat a wok or large skillet over high heat. Add the beef and corn in batches and stir-fry until browned all over and cooked to your liking. Cooking in batches keeps the heat high, so everything sears and caramelizes instead of steaming. Transfer each batch to a plate as it finishes.

While the beef cooks, bring the reserved marinade to a boil in the saucepan. Reduce the heat and simmer, uncovered, for about 5 minutes, or until it thickens slightly into a glossy sauce.

Arrange the beef and corn on a serving plate. Drizzle the hot marinade over the top and scatter with the sliced green onions. Serve right away, while everything is warm and glistening.