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Indulgent Beef Teriyaki with Sesame Cucumber Salad

  • Author: Josephine Chan
  • Yield: 3 1x


Indulge in perfectly seared beef teriyaki served with sesame cucumber salad.


  • 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

Sesame cucumber salad

  • 1 oriental cucumber, finely diced
  • 2 tbsp daikon, finely diced
  • watercress leaves
  • 2 tsp caster sugar
  • 20ml (0.7 ounces) rice vinegar
  • 1/2 tsp sesame oil
  • 1 tbsp white sesame seeds, toasted


  1. 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.
  2. Pour the sauce over the beef fillets and leave to marinate for 10-15 mins.
  3. 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.
  4. 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.
  5. In a large bowl, combine diced cucumber, daikon and watercress leaves together. Add sugar, vinegar and sesame oil. Toss and mix well.
  6. 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.
  • Category: Main Course
  • Cuisine: Asian
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