Beef Teriyaki Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g beef, e.. fillet
- 250 g suar snap peas
- 3 spring onion (s), if thin, double the amount
For the marinade:
- 1 piece (s) ginger root, fresh, peeled, approx. 5 g
- 1 large clove garlic
- 1 teaspoon honey
- 2 tablespoon teriyaki sauce
- 1 ½ tablespoon sesame oil, or other vegetable oil
- 2 tablespoon white wine, or possibly sake
- 1 large chilli pepper (s), red, approx. 0 cm
- 1 lime (s), juice it
- 2 tablespoon water
- 0.5 teaspoon ½ cornstarch
Moreover:
- some sesame seeds, for garnish
- some sesame oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the beef into wafer-thin strips, the spring onions into rings (approx. 0.5 cm thick) and sugar snap peas into bite-sized pieces.
- Marinade:
- Grate the ginger and garlic, core the chilli and cut into thin rings, mix with all the other marinade ingredients. Let the beef strips soak in the marinade. With thin strips, half an hour is enough. Salt is not necessary, the teriyaki sauce is seasoning enough.
- Meanwhile, heat some sesame oil in a pan, briefly fry the snow peas in it and then add a little water and steam until soft. Put aside.
- Heat the pan, remove the beef from the marinade, drain a little and fry in the pan until soft. A little marinade will go with it when it starts to caramelize, add the rest of the marinade, simmer a little, add snow peas, let simmer for a few more minutes. Keep adding water as needed. Finally add the spring onions and continue steaming until they are soft but not yet disintegrated.
- Sprinkle with sesame seeds before serving.
- Rice, e.g. jasmine rice or basmati rice, tastes good with it.
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