Making these Japanese beef bowls with teriyaki dressing is quick and easy
Prep: 15 minutes / Cook: 25 minutes / Serves: 4-5
550g AngusPure beef rump steaks (at room temperature) - BUY NOW
1 tablespoon soy sauce
2 teaspoons brown sugar
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons Dijon mustard
1 Lebanese cucumber
1 spring onion
1 baby cos lettuce
1 tablespoon mint leaves
40g teriyaki sauce (store-bought)
1 teaspoon mild sweet chilli sauce
½ teaspoon sesame oil
½ - 1 teaspoon water
½ -1 teaspoon finely grated ginger (optional)
2-3 teaspoons sesame seeds
Steamed Japanese brown rice, brown rice or your favourite rice
Pat beef dry with paper towels and cut into thin strips, about 0.5-1cm-thick. In a medium bowl, mix all remaining marinated Japanese beef ingredients together, add beef and toss to coat well. Set aside to marinate while you prepare the rest of the meal.
Peel and grate carrot; cut cucumber into matchsticks or grate; thinly slice spring onion (if using); finely shred lettuce; roughly chop mint. Set all aside.
Heat a large, dry fry-pan on medium heat and toast sesame seeds, stirring constantly, for about 30 seconds, until light brown. Remove from pan and set aside.
Return pan to high heat with a drizzle of oil. Stir-fry beef, in batches, for about 1 minute, until just cooked through. Set aside, covered with foil, to rest for a few minutes. Mix all teriyaki dressing ingredients together in a small bowl.
To serve, spoon rice into bowls and top with marinated Japanese beef, a mixture of chopped veges and mint. Drizzle over teriyaki dressing and sprinkle over sesame seeds.
Recipe Source: Stuff