Pair with 2018 Richardson Cabernet Sauvignon

Gyuniku Teriyaki Grilled Beef

Ingredients

  • 1 small garlic clove, crushed with 1/2 teaspoon of sugar
  • 1/2 teaspoon fresh ginger, finely grated
  • 125mL shoyu
  • 125mL mirin
  • 6 x 125g fillet steaks
  • 2 tablespoons oil
  • 2 teaspoons sugar
  • 80mL water
  • 1 teaspoon cornflour

Method

In a bowl, combine the garlic, ginger, shoyu and mirin. Add the steak, turning to coat on both sides, then leave to marinate for about 30 minutes. Drain the steaks, reserving the marinade.

Heat the oil on a griddle plate or in a large heavy-based frying pan over high heat. Cook the steaks for 1 minute, before turning to brown the other side. Reduce the heat and continue cooking until done.

Put the reserved marinade in a small saucepan with the sugar and water and bring to the boil.

In a small bowl, combine the cornflour and 80 ml cold water and stir to make a smooth paste. Add to the marinade and stir until the sauce boils and becomes clear, then spoon over the steaks. Serve immediately. For easy eating with chopsticks, the steaks should be cut into thin slices and assembled again in their original shape.

Recipe from The Complete Asian Cookbook by Charmaine Solomon, via Cooked