The meat for Beef Teriyaki can be grilled or broiled, while the traditional sauce for this dish is usually made by mixing soy sauce, Sake, and sugar or honey, then boiled until thick.
The meat would also taste better if part of the sauce is brushed on it while cooking.
Tasty Beef Teriyaki with Green and Black Rice
6 Spring onions, trimmed and cut into fine strips
4 Sirloin steaks, each weighing 6 oz, trimmed
3 tablespoon Dry sherry
3 tablespoon Dark soy sauce
3 tablespoon Sake (Japanese rice wine)
1 1/2 tablespoon Soft brown sugar
8 oz Mangetout
12 oz Long-grain and wild rice
1 inch Fresh root ginger
In a small saucepan, gently heat the Sake, dry sherry, dark soy sauce and sugar until the sugar has dissolved. Increase the heat and bring to a boil. Remove from the heat and leave until cold. Lightly wipe the steaks, place in a shallow dish and pour the Sake mixture over. Cover loosely and leave to marinate in the refrigerator for at least 1 hour, spooning the marinade over the steaks occasionally.
Cook the rice with the piece of root ginger according to the packet instructions. Drain well then remove and discard the piece of ginger.
Slice the mangetout thinly lengthwise into fine shreds. Plunge into a saucepan of polling salted water, return the water to the boil and drain immediately. Stir the drained mangetout and spring onions into the hot rice.
Meanwhile, heat a griddle pan until it’s almost smoking. Remove the steaks from the marinade and cook on the hot grill pan for 3-4 minutes each side, depending on the thickness.
Place the remaining marinade in a saucepan and bring to a boil. Simmer rapidly for 2 minutes and remove from heat. When the steaks are cooked to personal preference, leave it for 2-3 minutes, then slice thinly and serve with the rice and the hot marinade.