Name Beef Teriyaki


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* 4 tablespoons soy sauce
* 2 tablespoons dry sherry
* 2 teaspoons chopped fresh root ginger
* 1
garlic clove, crushed
* 4 rump or sirloin steaks, about
* 150 g (5 oz) each spring onion tassels, to garnish

Dipping sauce:
* 125 ml (4 fl oz) soy sauce
* 4 tablespoons dry sherry
* 3 spring onions, finely chopped
* 2 teaspoons chopped fresh root ginger
* 1 teaspoon lemon juice

1. Mix together the soy sauce, sherry, ginger and garlic in a shallow dish. Add the steaks and leave to marinate at room temperature for 2 hours, turning occasionally.
2. Remove the steaks from the marinade, using a slotted spoon. Reserve the marinade. Grill the steaks over hot coals on a preheated barbecue, about 15 cm (6 inches) above the fire. Turning and basting with the reserved marinade, cook for 3-4 minutes on each side for medium steaks, or longer if you prefer well done ones.
3. While the steaks are cooking, combine all the sauce ingredients and spoon into individual small bowls. Slice the cooked steaks into strips, garnish with spring onion tassels and serve at once with the dipping sauce and plain boiled rice.

Serves: 4

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