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Beef Teriyaki served

Buy the best meat you can afford as this dish is served rare. Make sure you let the meat rest before you slice it too.

I used Musenmai Japanese rice as this doesn’t need rinsing but it you have normal sushi rice, you will need to rinse it in a sieve under running water for a few minutes until the water starts to run clear, After that it needs soaking for 30 minutes and then cook to your pack instructions. As a guide, for this recipe I used 600ml of water for the 250g rice.

This is lovely with some baby leaves and coriander and pickled ginger.

60ml soy sauce

60ml cooking sake

30ml mirin

2 tbsp caster sugar

4 x 150g beef fillet or rib eye

Groundnut oil for frying the steak

250g Japanese rice (I used Nishiki Musenmai)

1 tbsp sesame oil

15g cold butter, cut into cubes

1 tbsp furikaki (Japanese sesame and seaweed seasoning)

1/2 tsp chilli flakes

Mix the soy sauce, sake, mirin and sugar in a bowl big enough for the steaks. Add the steaks and marinate for at least 15 minutes or up to an hour.

Cook the rice according to the pack instructions (see note above). Once cooked, add the sesame oil and some sea salt and keep warm.

Heat a griddle pan or heavy based frying pan on a high heat. Remove the steaks from the marinade and pat dry. Pour the marinade into a small pan and set aside.

Lightly brush each steak with vegetable oil and season with salt, place on the griddle pan and sear for 2-3 minutes on each side. Allow to rest for at least 5 minutes.

While the steak is resting, bring the reserved marinade to a boil and bubble for 1 minute. remove from the heat and whisk in the butter for a lovely shiny sauce.

Serve the beef thinly sliced with some sauce drizzled over the top and the rice in a bowl sprinkled with the furikake and chilli flakes for everyone to help themselves.

Beef Teriyaki served

Japanese style beef fillet with Japanese rice

Jules
This classic Japanese dish is fantastic and easy to cook - full of flavour and ever so healthy. This dish really ticks all the boxes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
marinating time 15 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 339 kcal

Equipment

Gridle pan or heavy base frying pan

Ingredients
  

  • 4 150g beef fillet
  • 250 g japanese rice
  • 60 ml sake
  • 60 ml soy sauce
  • 30 ml mirin
  • 2 tbsp caster sugar
  • 1 tbsp groundnut oil for coating the steak
  • 1 tbsp sesame oil
  • 15 g butter kept cold and cubed
  • 1 tbsp furikake optional
  • 1/2 tsp chilli flakes optional

Instructions
 

  • Mix the soy sauce, sake, mirin and sugar in a bowl big enough for the steaks. Add the steaks and marinate for at least 15 minutes or up to an hour.
  • Cook the rice according to the pack instructions (see note above). Once cooked, add the sesame oil, and some sea salt and keep warm.
  • Heat a griddle pan or heavy based frying pan on a high heat. Remove the steaks from the marinade and pat dry. Pour the marinade into a small pan and set aside. 
  • Lightly brush each steak with vegetable oil and season with salt, place on the griddle pan and sear for 2-3 minutes on each side. Allow to rest for at least 5 minutes.
  • While the steak is resting, bring the reserved marinade to a boil and bubble for 1 minute. remove from the heat and whisk in the butter for a lovely shiny sauce.
  • Serve the beef thinly sliced with some sauce drizzled over the top and the rice in a bowl sprinkled with the furikake and chilli flakes for everyone to help themselves

Video

Cooking Beef Teriyaki

Nutrition

Calories: 339kcalCarbohydrates: 61gProtein: 7gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 903mgPotassium: 125mgFiber: 1gSugar: 8gVitamin A: 6IUCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!

Comments (0)

5 from 1 vote (1 rating without comment)

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