Teriyaki Beef with Cucumber Salad

Main Dishes | World cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

As a side dish to the meat, you can serve hot boiled rice.

Ingredients

Soy Sauce - 4 tablespoons
Veal Tenderloin - 25.4 oz
Mirin - 2 tablespoons
Sake - 1 tablespoon
Garlic - 1 clove
Sugar - 3 teaspoons
Grated Ginger Root - 1 teaspoon
Toasted Sesame - 1 teaspoon
Vegetable Oil - to taste
Red Long Chili Peppers - ½ piece
Scallions - 2 stalks
Courgette - 1 piece
Rice Vinegar for Sushi - 1 tablespoon

Step by Step guide

Step 1

Cut the meat into 4 steaks and stack them in a large bowl. Mix the soy sauce, mirin, sake, minced garlic, and ginger. Pour the marinade over the meat, cover, and refrigerate for 30 minutes, turning 1-2 times.

Step 2

Dice the cucumber and pepper, mix them together, and add the chopped green onions. In a pan, pour in the rice vinegar, add 2 teaspoons of sugar, and add 3 tablespoons of water. Bring to a boil over medium heat for 3-4 minutes. Drizzle over the salad, mix, and let it cool.

Step 3

Preheat the grill and lightly grease it with oil. Pat the meat dry, reserving the marinade. Grill for 4 minutes on each side, remove from heat, wrap in foil, and let rest for 5-10 minutes.

Step 4

In a pan, add the remaining sugar and pour in the marinade, heating while stirring until the sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and keep warm.

Step 5

Slice each piece of meat into strips and arrange them on 4 plates. Drizzle with the marinade, sprinkle with green onions and sesame seeds. Serve the salad separately.