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Teriyaki Beef

(0)
45 Min
 
portions
7 %

Carbs

6 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1865 g
Energy 435 kJ / 104 kcal 8110 kJ / 1939 kcal
Sat. fat 3 g 40 g
Unsat. fat 3 g 44 g
Fibre 1 g 7 g
Salt 710 mg 13226 mg
Units:
 
  • 400 g
    Beef - Sirloin steak
  • 800 g
    Asian Rice
  • 400 g
    Blanched broccoli
  • 265 g
    Teriyaki Sauce
  • 1.9 kg
    Total recipe weight

Equipment

1 x Skillets , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Sauce pans , 1 x Sieve , 1 x Colander
Method

Preparation time

5 Min

Cooking time

10 Min

1

You can prepare the teriyaki sauce in advance.

2

Remove the fat from the sirloin steak and use a fork to poke holes so that the marinade gets in to the meat, allow to marinade for 1 hour.

3

Start to prepare the rice and the blanched broccoli when the meat has marinated for 45 minutes

4

Put the skillet on medium to high heat and drain the marinade from the meat. Be careful the pan is not too hot because the sugars in the marinade will caramelize quickly.

5

Add a little oil and sear the meat on each side for 2 to 3 minutes. After you have turned it over you can add the rest of the teriyaki sauce

6

Leave the meat to rest for 5-10 minutes.

7

Tranche the sirloin steak into thin slices and drizzle the teriyaki sauce over it, serve with the Asian rice and the blanched broccoli

Tips

1

Stir fry the blanched broccoli in the skillet you used for the meat

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