Beef Teriyaki
July 12th, 2010 | Japanese Recipes | 1 Comment
Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is one of the simple beef dishes that I’ve made.
There is really no need to introduce teriyaki as this is probably one of the most well-known imports from Japanese cuisine, other than sushi and tempura. (Previously, My Cooking Hut shared her chicken teriyaki Recipe on Rasa Malaysia.)
I cheated and pan-fried my beef on a skillet (traditionally, it should be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory yakitori sauce on top the beef before serving. This beef teriyaki recipe not the most authentic way to make it, but it’s one that’s perfect for my busy schedules lately.
Beef Teriyaki Recipe
8 oz beef flap meat
Some oil for pan-frying
Marinade
1/2 tablespoon soy sauce
1/2 tablespoon sake
Teriyaki Sauce (Tare)
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoon sugar
2 tablespoon mirin
1 teaspoon corn starch (mixed with 1 teaspoon water)
Garnishing
White sesame seeds
Some chopped scallions, optional
Method:
Slice the beef into thin pieces, across the grain. Marinate the beef with the Marinade, for about 20 minutes.
Mix all the ingredients in the Teriyaki Sauce. Heat up a small sauce pan and prepare the sauce. As soon as the sauce starts to bubble, remove it from the heat.
Add some oil to your skillet and pan-fry the beef, until slightly charred. Transfer the beef to a serving ware, and add the Teriyaki Sauce on top. Serve immediately.
Cook’s Note:
- I used beef flap meat and sliced them into thin pieces because I was pan-frying. For grilling, please use beef tenderloin. Cut the beef crosswise into strips after grilling, like how they are commonly served in the Japanese restaurants.
- The teriyaki sauce recipe is adapted from No recipes.
