Teriyaki Beef (Hawaii)

Trim any excess hard fat from the beef chuck, then slice against the grain into uniform 3mm (1/8-inch) thick slices. Pat all slices completely dry with paper towels, then transfer to a large non-reactive glass mixing bowl and set aside.

In a medium bowl, whisk together 120ml low-sodium soy sauce, 80g packed light brown sugar, 30g grated fresh ginger, 10g minced garlic, 60ml mirin, 15ml rice vinegar, and 5ml toasted sesame oil until sugar fully dissolves. Pour 3/4 of the marinade over the beef, toss to coat every slice evenly, cover, and refrigerate to marinate for 2 hours. Reserve the remaining 1/4 marinade in a small saucepan for the glaze.

Place the saucepan with reserved marinade on the stovetop over medium-low heat (3/10 heat level). Stir 8g cornstarch with 30ml cold water to make a smooth slurry, then whisk into the simmering marinade. Cook for 2-3 minutes, stirring constantly, until the glaze thickens to a syrupy consistency that coats the back of a spoon, then remove from heat and set aside.

Heat an outdoor gas grill or cast iron grill pan to medium-high heat (7/10 heat level, ~200C/400F). Brush the grill grates or pan ridges evenly with 15ml canola oil to prevent sticking, then wait 1 minute for the oil to shimmer before adding beef.

Cook beef in small, non-overlapping batches to avoid steaming: lay slices flat on the hot grill, and cook 45 seconds per side, until edges develop dark charred marks and no pink remains in the center. Transfer cooked beef to a clean plate as each batch finishes; total cooking time will be 8-10 minutes for all slices.

Toss the hot cooked beef with the thickened teriyaki glaze until every slice is evenly coated. Garnish with 30g sliced green scallions and 3g toasted white sesame seeds, then serve alongside steamed white rice and classic Hawaiian macaroni salad.