Beef Teriyaki II

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Onion + garlictop 1% of all pairs
   Smell alikestrong
   Cooked together29,058 recipes

   Shared aroma: furaneol (caramel, strawberry).

2. Onion + beeftop 7% of all pairs
   Smell alikemoderate
   Cooked together17,092 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Garlic + lemontop 9% of all pairs
   Smell alikemoderate
   Cooked together8,893 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

4. Garlic + clovetop 10% of all pairs
   Smell alikemoderate
   Cooked together11,368 recipes

   Shared aroma: linalool (floral, citrus).

5. Clove + lemontop 10% of all pairs
   Smell alikestrong
   Cooked together8,150 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flank steak

Lean beef cut that becomes tender when sliced thinly across the grain.

Soy sauce

Adds salty, savory flavor and helps the meat brown on the grill.

Honey

Adds sweetness and helps the surface caramelize and brown during grilling.

Dry white wine

Adds acidity and aroma that help flavors penetrate the meat.

Beef broth

Adds liquid and savory beef flavor to the marinade.

Lemon juice

Adds acidity that brightens flavor and slightly tenderizes the surface of the meat.

The step that matters

Swap the lemon

How well each one fits the dish's main ingredients (white wine, sauce, onion, garlic, clove, honey, beef):

1. Avocadofits better
2. Plumfits better
3. Grapefits better
4. Lemonthe original

Fit is the average pairing score against white wine, sauce, onion, garlic, clove, honey, beef. Candidates are from the same food group and used in at least 100 recipes.