Teriyaki beef
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 225 g rump steak or rib eye steak | |
| 2 | tablespoons | Dark soy sauce |
| 2 | tablespoons | Sake |
| 4 | tablespoons | Mirin |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Grated ginger; (approx 1 inch cube) |
| 2 | Cloves garlic; crushed | |
| 1 | tablespoon | Sesame oil |
| 10 | grams | Sesame seeds |
Directions
MARINADE
Place the steaks into a large bowl and add the marinade ingredients. Leave for approximately 1 hour. Reserve marinade ingredients.
Heat a large frying pan or wok and add the steaks to the pan when very hot.
Cook to your preference.
Remove the steaks and keep warm. Add the marinade ingredients to the steak pan and reduce the liquid by half or until syrupy in consistency.
Slice the steaks at an angle, place on to a hot plate and coat with the sauce. Serve with a stir fry julienne of vegetables.
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