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Teriyaki Beef

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Serves: 4

550g / 1 1/4 lb rump or sirloin steak
1 medium onion, peeled and finely sliced
5cm / 2 inch piece of fresh root ginger, peeled and coarsely chopped
1 bird's-eye chilli, deseeded and finely chopped
6 tbsp light soy sauce
2 tbsp sake or sweet sherry
1 tbsp lemon juice
1 tsp clear honey
250g / 9 oz glutinous rice

To garnish:
carrot matchsticks daikon matchsticks sprigs of fresh coriander


Trim the steak, discarding any fat or gristle, and place in a non-metallic shallow dish. Scatter the sliced onion over the steak. Mix the ginger with the chilli and sprinkle over the steak and onion.

Blend the soy sauce with the sake or sherry, the lemon juice and honey. Stir well, then pour over the steak and onion. Cover and leave to marinate in the refrigerator for at least 1 hour, longer if time permits. Turn the steak over, or occasionally spoon the marinade over the meat, during this time.

Place the rice in a saucepan with 450ml / 3/4 pint of water and cook for 15 minutes, or until tender. Drain if necessary, then pack into 4 warmed oiled individual moulds. Quickly invert onto 4 individual warm plates and keep warm.

Spray or brush a griddle pan with oil, then heat until really hot. Drain the steak and cook in the griddle pan for 2-3 minutes on each side, or until cooked to personal preference. Remove from the pan and slice thinly. Arrange on the warm serving plates, garnish with the carrot and daikon matchsticks and coriander sprigs, then serve.

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