Beef Teriyaki
(from ch3fmyra’s recipe box)
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.Source: http://rasamalaysia.com/beef-teriyaki-recipe/#more-7358
Ingredients
- 8 oz beef flap meat
- Some oil for pan-frying
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- Marinade
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- 1/2 tablespoon soy sauce
- 1/2 tablespoon sake
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- Teriyaki Sauce (Tare)
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- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoon sugar
- 2 tablespoon mirin
- 1 teaspoon corn starch (mixed with 1 teaspoon water)
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- Garnishing
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- White sesame seeds
- Some chopped scallions, optional
Directions
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Slice the beef into thin pieces, across the grain. Marinate the beef with the Marinade, for about 20 minutes.
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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.
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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. Garnish with white sesame seeds and chopped scallions, if used. Serve the beef teriyaki immediately with steamed white rice.