Quick & Easy

Teriyaki steak

Sticky and sweet Asian-style teriyaki steak on a bed of pickled cucumber, carrot and cabbage.
teriyaki steak



1.Combine beef, vinegar, kecap manis, sugar, juice, garlic, chilli and sesame oil in large bowl, cover; refrigerate 3 hours or overnight. Drain beef; reserve marinade.
2.Heat peanut oil in wok; stir-fry beef, in batches, until browned all over. Cover beef to keep warm.
3.Pour reserved marinade into wok; bring to the boil. Boil, uncovered, until sauce reduces by a third.
4.Divide combined carrot and cabbage among serving plates; top with beef, drizzle with sauce. Serve with pickled cucumber and, if you like, steamed rice.

Japanese pickled cucumber has a sour taste and is available, packaged in brine, from most Asian food stores.


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