Beef Teriyaki
Beef teriyaki is strips of beef, marinated into sweet and salty submission and stir fried with crunchy green onions and a lash of sesame oil.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 tbsp mirin
- 4 tbsp soy sauce (I use Kikkoman )
- 4 tbsp rice vinegar
- 2 tsp fresh grated ginger
- 2 clove garlic
- 1/2 tsp red chilli flakes
- 1 tbsp honey (or 2 tsp sugar)
- 500 g beef steak (cut into thin strips)
- 2 tbsp vegetable oil
- 4 green onions
- 1 small red onion (sliced)
- 2 tsp sesame oil
- 125 ml 1/2 cup beef stock
- 2 tsp corn starch
Instructions
- 1
The night before prepare the marinade by mixing mirin, soy sauce, rice vinegar, fresh grated ginger, pressed garlic, red chilli flakes and honey in a wide and shallow bowl. Add the beef strips, mix well, cover with plastic wrap and refrigerate until the next day. Alternatively, you can marinade the beef for 1 hour if you are short on time.
- 2
Before starting on the stir fry cut and slice all vegetables and have them ready to go.
- 3
Heat a large pan or a wok over medium high heat, add the vegetable oil. Take the beef out of the marinade and brown over high heat for 1-2 minutes on each side. Do it in batches to avoid overcrowding and steaming. (Reserve the marinade, you should have approximately ⅔ cup/175 ml of marinade.) Once the beef is seared, put it in a clean bowl and set aside.
- 4
To the same pan add sliced red onion and stir fry oven high heat for 3 minutes until it’s got a bit of colour on it but still crunchy.
- 5
Return the beef to the pan with the reserved marinade, beef stock and bring to a simmer, then add the cornstarch diluted in water and stir until thickened, continue simmering for 5 minutes, then add sesame oil, green onions, stir to combine and take it off the heat. Serve sprinkled with sesame seeds and sticky white rice or noodles.