Teriyaki Tasters

Seared Beef Teriyaki

Ingredients:
225g ribeye steak
65g Teriyaki sauce
Finely chopped cabbage

• Cut steak across grain into ¼ inch thick slices.
• Grill over hot coals for one minute each side until seared, then baste with sauce and heat through for a caramel consistency.
• Serve on a bed of finely chopped cabbage.

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Teriyaki Stir-fry

Ingredients:
225g sirloin steak OR skin-on boneless chicken thighs
1 small red pepper
50g fresh chopped broccoli
80g Teriyaki sauce

• Cut beef/chicken into bite-size pieces.
• Chop pepper and broccoli to similar size.
• Heat oil in a large pan or wok. Sesame oil, or a mix of sesame and groundnut oil works well.
• When oil is hot, add all ingredients and stir-fry quickly for around 5 minutes or until cooked.
• Add teriyaki sauce, mix well, heat through and serve with rice or noodles.

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Teriyaki Beef Skewers Recipe

Ingredients:
110g rump steak, sliced
110g sweet potato, peeled, thinly sliced
30g Teriyaki sauce
Sesame seeds, to sprinkle

• Heat a griddle pan and brush with oil.
• When hot, add sweet potato slices and cook for 2 minutes each side, or until golden. When done, remove from pan and keep warm.
• Add beef skewers and cook for 1 minute each side.
• Basting with teriyaki sauce, cook for a further minute on each side.
• To serve, place beef skewers on a plate, top with sweet potato slices and garnish with sesame seeds.

 

Dish Prepared By Chef:


October 6, 2009