Teriyaki Beef

Apologies to any vegetarians that it isn't a vege dish, but this is what happens when you get up on a Saturday and turn th eTV onto UK Bright Ideas. They show all their foodie programmes at the weekend. It's not quite the same since they stopped showing A Cook's Tour the Tony Bourdain show but there's still some good stuff. This particular dish was the main dish on a show I hadn't caught before called Ching's Kitchen. It looked good so I decided to give it a try for tea. I'm so glad I did, it's so simple to cook and it tastes amazing.

Here's the recipe, I highly recommend giving it a try at some point.

Finely chop 1 - 2 cloves of garlic.

Peel and grate enough fresh ginger to give about a tablespoon of grated ginger

Put these two in a flat dish and add in:

4 tablespoons of Sake
4 tablespoons of Mirin (You can get this in the world ingredients bit of Tesco)
4 tablespoons of Light Soy Sauce
4 Tablespoons of oil (I used ground nut, but sesame would do too)
A good sized pinch of fresh black pepper

Mix this lot well then take two sirlon steaks about a centimetre thick and put them in the dish with the mixture. Move them around a bit to coat one side then fliip them over, cover the dish and stick them in the fridge to marinate for at least 20 minutes.

Once they are marinated cook up enough Thai fragrant rice for two decent servings.

While it's cooking heat about 1/2 - 1 centimetre of oil in a wok then, once it's smoking, add the steaks.

Cook them for a couple of minutes on each side so that they will be medium to medium well done then add in the sauce that they marinated in.

When the rice is cooked drain it then take the steaks out the pan and turn the heat right up to reduce the sauce a bit.

Slice the meat into thin strips that will be a good bite size

spoon one serving of the rice into a small bowl and pack it down then turn it out ont a flat plate, repeat with the second serving.

Arrange the steak onto the two plates with some on top of the rice.

Drizzle on some of the sauce which will have reduced and thickened over the heat and serve immediately

The whole thing will take a couple of minutes to prepare, 20 minutes to marinate and 10 minutes to cook and I guarantee you it will taste fantastic.

Oh and once you've done the sauce you can stick the Sake in the freezer and serve ice cold sake with the meal.