Beef Teriyaki

I give it to the Japanese when it comes to creating mind-blowing food. I mean, they can come up with the most complex yet simple (pardon the oxymoron) recipes - hello, makis, sashimi and bento sets, not to mention the tea service that come with them.

Beef teriyaki requires the simplest ingredients. It's the cooking technique that would define your dish. It's how you keep the beef tender upon serving.

My technique is:
#1. Make sure the beef is cut evenly; I like 'em thin, about 0.5 cm thick.
#2. Cook quickly on high heat.
#3. Serve right away!

Beef Teriyaki

Prep time: | Cook time: | Total time:

1/4 kilo beef cut into strips (I like to use sirloin)
1 cup Japanese Mirin
1/2 cup sake
1 tbsp brown sugar
1/2 cup light soy sauce
1 tbsp cornstarch
pinch of salt
cooking oil
sesame seeds, toasted
scallions, sliced (optional garnish)

1. Marinate beef in sake and soy sauce for at least 30 minutes.
2. Drain the beef, but keep the marinating liquid.
3. Pan-fry the beef and set aside.
4. In a saucepan, combine mirin, brown sugar, cornstarch, pinch of salt and the leftover marinating liquid.
5. Boil until thick.
6. Pour teriyaki sauce over the beef and sprinkle with sesame seeds and scallions.

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