Stir-fried beef with taste of teriyaki

The Horowhenua Mail - - FRONT PAGE -

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

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.

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