Gyuniku teriyaki

Gyuniku teriyaki

Grilled marinated beef

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 small garlic clove, crushed with ½ teaspoon sugar
1/2 teaspoon fresh ginger, finely grated
125ml shoyu
125ml mirin
6 x 125g fillet steaks
2 tablespoons oil
2 teaspoons sugar
80ml water
or 80ml Dashi
1 teaspoon cornflour

Method

  1. In a bowl, combine the garlic, ginger, shoyu and mirin. Add the steak, turning to coat on both sides, then leave to marinate for about 30 minutes. Drain the steaks, reserving the marinade.
  2. Heat the oil on a griddle plate or in a large heavy-based frying pan over high heat. Cook the steaks for 1 minute, before turning to brown the other side. Reduce the heat and continue cooking until done.
  3. Put the reserved marinade in a small saucepan with the sugar and water and bring to the boil.
  4. In a small bowl, combine the cornflour and 80 ml cold water and stir to make a smooth paste. Add to the marinade and stir until the sauce boils and becomes clear, then spoon over the steaks. Serve immediately. For easy eating with chopsticks, the steaks should be cut into thin slices and assembled again in their original shape.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again