Beef strips in teriyaki glaze

Aug 10, 2020

Throw out the bottled teriyaki and learn how to make it from scratch!

Japanese
Beef
Mild
Paula
Japanese
Beef
Mild
Paula

Juicy beef glazed in a flavourful homemade sauce, this teriyaki glazed dish prepared using a Japanese-inspired cooking method will teach you to never buy bottled teriyaki sauce again! 

Something that I learnt while watching our Foodifox Chef Paula prepare this decadent meal is that teriyaki isn’t actually the name of the sauce used in the recipe, it’s actually a Japanese cooking technique. It refers to grilling or pan frying meat and cooking it in the sauce, or lathering it in the glaze, until it reaches a gorgeous shiny glow. 

While there are many ways to prepare the sauce for a Japanese-Style Teriyaki Sauce, the 3 ingredients: soy sauce, mirin and sugar are the key to perfecting the sauce. You can easily make the sauce with just soy sauce and sugar, but it’s the mirin that gives it that beautiful lustrous appearance. Our recipe actually doesn’t contain any added sugar, our chefs prefer to use a sweet soy sauce that will give a similar amount of sweet flavour that sugar would. 

 

Recipe:

Serves: 4

Ingredients: 

1kg topside beef 

Oyster sauce
Mirin

Sweet soy sauce

Ginger

Brown onion

Spring onion 

Butter

 

Method: 

Cut beef into 1.5cm thick steaks and season with salt and pepper.

Combine oyster sauce, mirin, sweet soy sauce, ginger, brown onion, spring onion and butter in a bowl and set aside.

Heat up a pan with vegetable oil and add beef steaks. Continue turning beef over to cook on both sides. Take the beef out and set aside once it has cooked to medium rare. 

Add the sauce to the pan and cook on medium-high heat until caramelised. Proceed to add the beef back into the pan and continue to flip the steak until it absorbs the sauce. 

Take the steak off the heat. Take out the beef and let it rest for 20 seconds on a chopping board. 

Add some cooked rice to a bowl. Slice the beef and gently position it on top of the rice. Pour a little bit of the leftover sauce from the pan over the beef and into the bowl. 

Garnish with spring onion and serve.

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