Beef Teriyaki

Beef Teriyaki

I had posted a while ago a dish called Chicken Teriyaki and it is one of the popular search items in my blog, now I am introducing another Teriyaki variant which uses beef instead. Teriyaki is famous in Japan and the most common ones are seafood, the beef and chicken variants are more common on Western countries where they are tailored for.  Teriyaki sauce is quite flexible and can be used in a lot of dishes such as different fishes like salmon and tuna, pork, lamb and even burgers.  This wonderful sweet sauce is usually made out of soy sauce, mirin and honey which are boiled to reduce and have that sticky texture.

If you are tired of having a normal steak in a gravy sauce try this one out, you can still use the same steak cut you are used to but instead of using your usual gravy try teriyaki instead.  I also suggest slicing the steak in small pieces that can be easily picked up by chopsticks.

Ingredients (Teriyaki Sauce)

1 cup water

3 tbsp soy sauce

2 tbsp sweet vinegar

1 pc star anise

1 tbsp cornstarch, dissolved in 1/2 cup water

1 tbsp sesame oil

2 tbsp red sugar (adjust sweetness according to your liking)

1/2 tsp freshly ground black pepper

2 thin slices of ginger

2 cloves garlic, minced

1/2 small onion (don?t chop)

Ingredients (Beef)

3 thick cut tenderloin steaks, sliced into small pieces

1 tbsp sesame oil

1 tsp freshly ground black pepper

1/4 tsp salt

2/3 cup teriyaki sauce

toasted sesame seeds

canola oil

Method (Teriyaki Sauce)

1. In a sauce pan mix all ingredients together except for the cornstarch and bring to a boil.

2. Once boiling, add cornstarch mixture, simmer until the consistency is thick.

3. Remove star anise, ginger and onion from the sauce, and then set aside.

Method (Beef)

1. On a heavy pan, add a small amount of canola oil.

2. Pan grill beef pieces for at least 3 minutes.

3. Place on a place, then pour freshly cooked teriyaki sauce on top and sprinkle with toasted sesame seeds.