Teriyaki Steak

Slices of steak are marinated in a teriyaki sauce and then sautéed with mushrooms and tomatoes. Serving on a bed of flavoured brown rice for a very tasty dish.

Teriyaki Steak

4 servings
  • Preparation time: 40 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 50 minutes

  • Ingredients
  • 575 g (1 lb 4 oz) sirloin or rump steak, fat removed
  • 4 tbsp medium-dry sherry
  • 6 tbsp soy sauce
  • 1 tbsp caster sugar/superfine sugar
  • 1 tbsp olive oil
  • 225 g (8 oz) button mushrooms, sliced (3 cups)
  • 1 tsp cornflour/cornstarch

  • For the rice
  • 1 medium onion, peeled and chopped
  • 200 g (7 oz) brown rice (1 cup)
  • 450 ml (15 fl oz) chicken stock (2 cups)
  • ½ tsp cumin seeds

  • To garnish
  • 2 medium tomatoes
  • parsley


  • Method
  • Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.

  • Cut the steak into 1.25 cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate and leave to marinade for at least an hour.
  • Remove the bowl from the fridge just before preparing the rice to enable steak to come to room temperature.

  • For the rice
  • Put the onion, rice, stock, and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover and cook for 35–40 minutes until the stock has been absorbed by the rice.

  • Then, when it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.
  • For the steak
  • First, cut the tomatoes in half and then each half into thirds.

  • Drain the meat, reserving the marinade.

  • Blend the cornflour/cornstarch into the marinade and set to one side.

  • Now heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir-fry for 2–3 minutes, turning frequently. Remove from the pan/skillet and keep warm.
  • Add the mushrooms and tomatoes to the pan/skillet and stir-fry for a further minute.
  • Add the reserved marinade. Bring to the boil, reduce the heat and cook for 1 minute.
  • Return the steak to the pan/skillet and turn to coat with the sauce.
  • To serve
  • Divide the rice amongst four plates, spooning it into the shape of a ring. Now spoon the steak and vegetables into the centre, and then spoon over any remaining sauce in the pan/skillet.
  • Serve immediately garnished with a little parsley.
Print Recipe

Updated: February 2, 2019

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