Teriyaki Beef

Ingredients:

2 tbsp sunflower oil

1 large onion, chopped

1-2 cloves of garlic, chopped

500g quick fry beef strips (sirloin)

100g green beans, fresh or frozen

Sea salt and freshly ground black pepper

For the Teriyaki Sauce

100 ml soy sauce

2 tbsp brown sugar

thumb nail fresh ginger, minced or grated

1-2 cloves garlic ,minced

1 tablespoon honey 

1 teaspoon sesame oil 

3 tablespoons mirin or rice vinegar

60 ml  water mixed with 3 teaspoons corn flour

Method:

To make the Teriyaki Sauce:

Combine all ingredients, except for the water and cornflour in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.

I make the sauce and store in a jam jar in the fridge for easy marinades or to add to sauces.   Makes about 300 ml teriyaki sauce and can be used as a marinade for chicken, beef, pork, vegetables etc. (pictured with pork, marinated then barbequed and served with gnocchi, cherry tomatoes and green beans)

For the Beef

Start by placing the beef in a dish and pour over enough of the cold teriyaki sauce to just coat the beef.  Leave for at least 30 minutes.

When ready to cook, heat a large pan and drain the beef from any fluids in the dish while waiting on the pan to heat.  

When heated, add 2 tbsp sunflower oil to the pan and add the chopped onion and cook for 2-3 minutes until transparent then add the garlic and then the beef.  Stir-fry for 3-4 minutes, adding the green beans for the last 2 minutes.  Add any of the marinade remaining from your marinated beef and any additional amount of teriyaki sauce you think necessary.  Bring to a simmer and taste.  Adjust the seasoning before serving.  If you require a thicker sauce just mix the cornflour with the water then add to the sauce at the end to achieve your desired sauce.  Delicious served with gnocchi, rice, noodles, flat bread etc…….