So much to do, too little time! I've been extremely busy for the past few weeks so please forgive me for not visiting your blogs. After our trip to New York and before I could get over my jet lag, I flew to France for a friend's wedding. The wedding was a blast, stunning couple, lots of champagne, great food and I had my first croquembouche! And before I could unpack my luggage, I had to pack 11 years worth of stuff into boxes as we are moving to Singapore! We've had enough of the UK and the wild boar got a job there, hence the move. I hope we made the right decision.
OK, that aside. This is an extremely easy dish to prepare and it tastes amazing.
Teriyaki simply means grilled food in sweet soy sauce marinade. Traditionally, the thick sweet sauce is made by boiling and reducing to the desired thickness. For this, I used cornstarch to thicken the sauce instead. Not ideal, but works really well. Feel free to substitute beef with any other meat like chicken, pork or fish.
Beef Teriyaki SteakPrintable recipe
Prep time: 5 mins
Cook time: 10 mins
Yield: serves 2
For teriyaki sauce:
- 2 (230 g each) beef steaks (I used rib-eye)
- 2 tbs mirin
- 2 tbs light soy sauce
- 2 tbs sake
- 2 tbs agave nectar (or honey)
- 1 tsp vinegar
- 1 clove garlic (pressed or finely minced)
- 1/2 tsp cornstarch
- Sesame seeds
- Spring onion
- Whisk together all ingredients for sauce.
- Brush a layer of sauce on both sides of the meat and sear in a very hot pan for about 2-3 mins each side (depends on your preference for doneness and also your instincts really). Brush the surface of the steaks with the sauce after every min. Remove from pan, cover the steaks loosely with foil and let meat rest for about 5 mins before cutting and serving.
- While meat is resting, prepare the teriyaki sauce. Pour sauce into a saucepan and bring to boil. Reduce heat and cook until thickened. Pour this over sliced meat.