Teriyaki Beef

Cook Time 20 minutes

Servings 2


400g well-marbled rump tritip steak
2 cloves garlic, thinly sliced
rice bran oil for frying

Teriyaki Glaze
250ml light soy sauce
200ml mirin
200ml sake
90g caster sugar


For the teriyaki glaze, mix together the ingredients in a small saucepan and stir over low heat until the sugar is dissolved. Allow to cool. Heat a little oil in a small pan and fry the garlic slices until browned. Set aside.

In a non-stick frypan just large enough to fit your steaks, heat a little oil until smoking. Add in your steaks and fry, turning frequently until browned on all sides. Test for doneness by pressing on the steak with your fingers. Add in 3-4 tablespoons of the teriyaki glaze and turn the steaks to coat in the glaze as it thickens. When the glaze is thick add 3-4 more tablespoons of glaze and repeat the process. Your steaks should still be rare once this process is finished. Set the steaks aside to rest in a warm place for 5 minutes but do not wash the frypan. Slice the steaks thinly and arrange on a warm place.

Return any collected juices to the frypan together with 2 more tablespoons of glaze to the frypan and place it over high heat. Stir well until the juices and pan scrapings turn into a thick glaze. Pour over the sliced beef and scatter over the garlic chips.

The teriyaki glaze in this recipe makes more than is needed for 1 serve but it stores very well in the fridge for up to 6 months.


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