This recipe for tender beef with a sweet and tangy teriyaki sauce delivers a big hit of umami from a simple base.
Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
600g flank or medallion steaks
1/3 cup cornflour
2 Tbsp coconut oil
100g baby corn, halved lengthwise
100g mange tout/snow peas
100g tenderstem brocolli
1 Tbsp sesame seeds
For the teriyaki sauce: 1/3 cup soy sauce
1/3 cup brown sugar
40mls water
11/2 tsp cornflour
1/4 tsp chilli flakes
2 spring onions, finely sliced
2 cloves of garlic, minced
2 tsp fresh ginger, finely grated
Method
Slice the steak into thin strips and place the strips inside a sealable bag with the cornflour. Toss until the meat is evenly coated.
In a small bowl, mix the soy, brown sugar, water, cornflour and chilli flakes. Stir until the sugar has dissolved.
Heat a frying pan over medium-high heat. Add half the coconut oil and give it a moment to heat up.
One by one, add the strips of beef to the pan in an even layer. You will most likely need to do this in several batches. Let cook without turning for 4 minutes or so. Use tongs to flip the beef to the other side and cook for another 3 minutes. Transfer to a plate and set aside.
Repeat with the remaining oil and beef.
Once the beef is all cooked and on the plate, turn the heat down to medium. Add the spring onions, garlic and ginger to the pan and cook, stirring for a couple minutes, incorporating any caramelised beef stuck to the pan. Add the teriyaki sauce mixture and stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes or until it thickens.
In the meantime, heat a second pan, add the sesame oil, and stir fry the baby corn, mange tout and brocolli for 4-5 minutes.
Add the beef to the pan with the sauce and give it a quick stir to coat.
Serve in a bowl with rice, layered with the vegetables and topped with the teriyaki beef, straight from the pan so it stays crispy and caramelised. Sprinkle with the sesame seeds.
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