Stir-fried beef with taste of teriyaki

Marlborough Express - The Saturday Express, Marlborough - - OUT & ABOUT -

Dress up your meat and veg­eta­bles with this Ja­panese-in­spired dish.

Mar­i­nated Ja­panese beef

550g beef rump steaks (at room tem­per­a­ture) 1 ta­ble­spoon soy sauce 2 tea­spoons brown sugar 2 ta­ble­spoons olive oil 1 clove gar­lic, minced 2 tea­spoons Di­jon mus­tard

Chopped veges (or an as­sort­ment of your favourite fresh veges)

1 car­rot 1 Le­banese cu­cum­ber 1 spring onion 1 baby cos let­tuce 1 ta­ble­spoon mint leaves

Teriyaki dress­ing

40g teriyaki sauce (store-bought)

1 tea­spoon mild sweet chilli sauce tea­spoon se­same oil - 1 tea­spoon wa­ter -1 tea­spoon finely grated ginger (op­tional)

To serve

2-3 tea­spoons se­same seeds Steamed Ja­panese brown rice, brown rice or your favourite rice

Pat beef dry with pa­per tow­els and cut into thin strips, about 1cmthick. In a medium bowl, mix all re­main­ing mar­i­nated Ja­panese beef in­gre­di­ents to­gether, add beef and toss to coat well. Set aside to mar­i­nate while you pre­pare the rest of the meal.

Peel and grate car­rot; cut cu­cum­ber into match­sticks or grate; thinly slice spring onion (if us­ing); finely shred let­tuce; roughly chop mint. Set all aside.

Heat a large, dry fry-pan on medium heat and toast se­same seeds, stir­ring con­stantly, for about 30 sec­onds, un­til light brown. Re­move from pan and set aside.

Re­turn pan to high heat with a driz­zle of oil. Stir-fry beef, in batches, for about 1 minute, un­til just cooked through. Set aside, cov­ered with foil, to rest for a few min­utes. Mix all teriyaki dress­ing in­gre­di­ents to­gether in a small bowl.

To serve, spoon rice into bowls and top with mar­i­nated Ja­panese beef, a mix­ture of chopped veges and mint. Driz­zle over teriyaki dress­ing and sprin­kle over se­same seeds.

Feel free to use an as­sort­ment of your favourite fresh veges when pre­par­ing this beef and rice dish.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.