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Beef Teriyaki with Green and Black Rice

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Serves: 4
3 tbsp sake (Japanese rice wine)
3 tbsp dry sherry
3 tbsp dark soy sauce
1 1/2 tbsp soft brown sugar
4 sirloin steaks, each weighing 175g / 6 oz trimmed
350g / 12 oz long-grain and wild rice
2.5cm / 1 inch piece fresh root ginger
225g / 8 oz mangetout
6 spring onions, trimmed and cut into fine strips

In a small saucepan, gently heat the sake, dry sherry, dark soy sauce and sugar until the sugar has dissolved. Increase the heat and bring to the boil. Remove from the heat and leave until cold. Lightly wipe the steaks, place in a shallow dish and pour the sake mixture over. Cover loosely and leave to marinate in the refrigerator for at least 1 hour, spooning the marinade over the steaks occasionally.

Cook the rice with the piece of root ginger, according to the packet instructions. Drain well, then remove and discard the piece of ginger.

Slice the mangetout thinly lengthways into fine shreds. Plunge into a saucepan of boiling salted water, return the water to the boil and drain immediately. Stir the drained mangetout and spring onions into the hot rice.

Meanwhile, heat a griddle pan until almost smoking. Remove the steaks from the marinade and cook on the hot pan for 3-4 minutes each side, depending on the thickness.

Place the remaining marinade in a saucepan and bring to the boil. Simmer rapidly for 2 minutes and remove from the heat. When the steaks are cooked to personal preference, leave to rest for 2-3 minutes, then slice thinly and serve with the rice and the hot marinade.

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