Teriyaki Steak
 
 
Prepares: 4 servings
  • Preparation time: 40 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 50 minutes
  • Ingredients
  • 575g (1lb 4 oz) sirloin or rump steak, fat removed
  • 4 tbsp medium-dry sherry
  • 6 tbsp soy sauce
  • 1 tbsp caster sugar/white sugar
  • 1 tbsp olive oil
  • 225g (8 oz) button mushrooms, sliced (3 cups)
  • 1 tsp cornflour/cornstarch
  • For the rice
  • 1 medium onion, peeled and chopped
  • 200g (7 oz) brown rice (1 cup)
  • 475 ml (15 fl oz) chicken stock (2 cups)
  • ½ tsp cumin seeds
  • To garnish
  • 2 medium tomatoes
  • parsley
  1. Method
  2. Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.
  3. Cut the steak into 1.25cm (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.
  4. Remove the bowl from the fridge just before preparing the rice to enable the steak to come to room temperature.
  5. For the rice
  6. 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.
  7. When it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.
  8. For the steak
  9. First, cut the tomatoes in half and then each half into thirds.
  10. Drain the meat, reserving the marinade.
  11. Blend the cornflour/cornstarch into the marinade and set to one side.
  12. 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, until lightly browned.
  13. Add the mushrooms and stir fry for a further minute.
  14. Add the tomatoes and stir in the reserved marinade. Bring to the boil, then reduce the heat and cook for 1 minute.
  15. To serve
  16. Divide the rice between four plates, spooning it around the edge of each plate to form a circle. Now divide the steak and vegetables into four portions placing each in the centre of the rice and spoon over any sauce remaining in the pan.
  17. Serve immediately, garnished with a little parsley.
Recipe by Recipes to Remember at http://www.recipes-to-remember.com/dinners/teriyaki-steak/