We all love a simple and classic recipe that can still thrill tastebuds after all this time. This recipe has an extra element of salad which not just adds to the flavour but also helps to cut through the rich fattiness of the beef – what a perfect marriage!
By Josephine Chan
Everybody knows what teriyaki is – thanks to the introduction and exposure to Japanese cuisine all over the world – it’s simply a form of cooking used by the Japanese to grill or broil meats, glazed with soy sauce, mirin and sugar.
The glaze, made up of soy sauce, mirin and sugar, gives the meat a beautiful shine and luster that makes it so mouthwatering. It also has a balanced sweet-salty taste which adds depth to the grilled meat. Any meats can be ‘teriyaki-ed’ like fish, chicken and beef.
When cooking beef, use a premium grade beef to bring out that beautiful beefy buttery flavour and searing up to the right level to preserve the tenderness and juiciness of the meat. The addition of fresh salad helps to cut through that rich fattiness of the beef, making a truly perfect marriage of tastes.
This recipe is adapted from Christine Manfield’s Fire & Spice.
- 2x 150g (2x 0.33 pounds) premium grade beef sirloin fillet, trimmed
- 80ml (2.7 ounces) Japanese soy sauce
- 40ml (1.3 ounces) mirin
- 30ml (1 ounce) cooking sake
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tbsp raw sugar
- 20ml (0.7 ounces) vegetable oil
- 1 oriental cucumber, finely diced
- 2 tbsp daikon, finely diced
- watercress leaves
- 2 tsp caster sugar
- 20ml (0.7 ounces) rice vinegar
- ½ tsp sesame oil
- 1 tbsp white sesame seeds, toasted
- Combine soy, mirin and sake in a saucepan and bring to boil. Add garlic and ginger, and simmer for about 10 mins or until slightly reduced. Add sugar and simmer for another 5 mins or until the sauce has thickened and turned glossy. Turn off the heat and set aside to cool.
- Pour the sauce over the beef fillets and leave to marinate for 10-15 mins.
- Heat oil in a pan over high heat. Take the marinated beef (keep the marinade juice) and place them on the pan to cook for 2 mins before turning the meat over. Cook for another 2 mins. Remove from the heat and rest the beef for 6 mins.
- Pour the reserved marinade juice into the pan and glaze it with the beef juices for 3 mins or until reduced. Then pour the sauce over the meat.
- In a large bowl, combine diced cucumber, daikon and watercress leaves together. Add sugar, vinegar and sesame oil. Toss and mix well.
- Slice the beef fillets across the grain and arrange on serving plates. Spoon the cucumber salad on top of the beef and sprinkle with toasted sesame seeds. Serve immediately.
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.