Beef Teppanyaki

Beef Teppanyaki

Many are confused about Teppanyaki being a type of dish but in fact it is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki came from teppan which means ?iron plate? and yaki for ?grilled or pan-fried?.  That is why in Japan teppanyaki refers to dishes cooked in an iron plate which includes a variety of meat and noodles.  If you have been to a teppanyaki restaurant then you see this big surface grills where the chef cooks it in front of its guests.  They cook a wide variety of meats on it but the most common ones are beef, chicken and tuna.

Most of the teppanyaki dishes are accompanied with side dishes such as mung bean sprouts, garlic chips, or fried rice and an authentic teppanyaki soy sauce is offered as a dip.

Teppanyaki is one of my favorite beef dishes as it is really simple to make (few ingredients and easy to cook), simple to eat (beef is cut into bite size pieces) and it brings out the flavour in meats as it is not overpowered with different types of sauces.

Ingredients

600g rib eye or any good beef cut, cut into small cubes

2 tbsp toasted garlic

soy bean oil

black pepper

1 tbsp sesame oil

salt

Method

1. Sprinkle salt and freshly ground pepper over beef then add sesame oil, let it rest for 10 minutes.

2. Heat up a flat-iron skillet and add a small amount soy bean oil.

3. Place beef turning over once it brown on one side.  Once all sides are brown.  Remove from skillet and place on a plate.

4. Sprinkle toasted garlic on top, serve with garlic rice and sautéed bean sprout