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Teriyaki Beef

Recipe by: Adam Liaw
Time: 20 minutes. Serves: 2


  • 400g well-marbled rump tritip steak

  • 2 cloves garlic, thinly sliced

  • rice bran oil for frying

  • Teriyaki Glaze

  • 250ml light soy sauce

  • 200ml mirin

  • 200ml sake

  • 90g caster sugar


  • 1.

    For the teriyaki glaze, mix together the ingredients in a small saucepan and stir over low heat until the sugar is dissolved. Allow to cool. Heat a little oil in a small pan and fry the garlic slices until browned. Set aside.

  • 2.

    In a non-stick frypan just large enough to fit your steaks, heat a little oil until smoking. Add in your steaks and fry, turning frequently until browned on all sides. Test for doneness by pressing on the steak with your fingers. Add in 3-4 tablespoons of the teriyaki glaze and turn the steaks to coat in the glaze as it thickens. When the glaze is thick add 3-4 more tablespoons of glaze and repeat the process. Your steaks should still be rare once this process is finished. Set the steaks aside to rest in a warm place for 5 minutes but do not wash the frypan. Slice the steaks thinly and arrange on a warm place.

  • 3.

    Return any collected juices to the frypan together with 2 more tablespoons of glaze to the frypan and place it over high heat. Stir well until the juices and pan scrapings turn into a thick glaze. Pour over the sliced beef and scatter over the garlic chips.


Note: The teriyaki glaze in this recipe makes more than is needed for 1 serve but it stores very well in the fridge for up to 6 months.

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