Teriyaki beef steak

Name: Teriyaki beef steak
Cook time: 25 min
Yield: 4

with steamed rice and pickle ginger slaw

Ready in around 25 mins

RECIPE FACT:

Originally a fish-based dish, teriyaki evolved to include meats like chicken and beef during the Meiji era (1868-1912) due to Western influences.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE SLAW:
Peel the carrot, trim both ends off then grate into a salad bowl. Slice the spring onions on the diagonal and add half of them into the bowl. Add the sliced red and green cabbage. Roughly chop the pickled ginger and add to the bowl. Just before serving pour the sesame dressing, season with salt and pepper and mix to combine.
2. TO COOK THE RICE:
Microwave option (preferred): Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE TERIYAKI BEEF:
Remove the beef sirloin steaks from their packaging and pat dry with a paper towel. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the beef and sear on each side for 2-3 mins for medium rare - a little longer for well done. Pour over the teriyaki sauce, cook for 30 secs turning the steaks overs to coat. Turn the heat off and allow it to rest for a few mins then slice thinly against the grain.
TO SERVE:
Divide the rice and pickle slaw between plates. Top with teriyaki beef, drizzling over any pan juices and sprinkle with crispy shallots and sesame seeds.