Wednesday - Grilled beef with teriyaki sauce. Spicy beef in Teriyaki sauce: cook at home Baking on the grill
Beef in Teriyaki sauce is a dish with an Asian flavor and has a bright, original taste and aroma. The meat turns out very juicy and soft. The side dish for this dish can be prepared to your taste; rice or rice noodles work very well.
To prepare beef in Teriyaki sauce you will need:
600 g beef pulp;
1 large onion;
1 tsp. sesame;
1 tbsp. l. finely chopped greens;
vegetable oil for frying.
For the sauce:
3 tbsp. l. Teriyaki soy sauce;
1.5 tbsp. l. vegetable oil;
2 tbsp. l. lemon juice;
1 tbsp. l. Sahara;
2 cloves of garlic;
hot Tabasco sauce or chili sauce - to taste.
Wash the beef, cut across the grain into pieces about 1 cm thick.
Mix Teriyaki sauce, vegetable oil, Tabasco sauce and lemon juice. Add sugar and pressed garlic. Taste it. There is no need to add salt, as salt is contained in Teriyaki soy sauce. The marinade turns out to be more sweet than salty. If you replace Teriyaki with regular soy sauce, the marinade will be less sweet.
Dip each piece of beef into the marinade.
Place in a glass or ceramic bowl, cover with a lid or film and leave to marinate for 1-2 hours.
Do not leave the stove, turn the meat over while frying, because the sauce will quickly caramelize and it may burn. When the meat is fried, it will take 10-15 minutes, add a little hot water to the pan so that it reaches about half of the meat pieces. Reduce heat to low, cover the pan with a lid and simmer the beef in Teriyaki sauce until the meat is cooked, at least an hour. During the stewing process, you can add water if it seems to you that there is not enough water, and do not forget to stir the meat in the pan.
Cut the onion “orientally”, that is, along the onion.
Tasty and aromatic beef in Teriyaki sauce is ready. When serving, the dish should be sprinkled with sesame seeds, but I forgot, and with herbs.
Bon appetit, make your loved ones happy!
Wash the beef, cut across the grain into pieces about 1 cm thick.
Mix Teriyaki sauce, vegetable oil, Tabasco sauce and lemon juice. Add sugar and pressed garlic. Taste it. There is no need to add salt, as salt is contained in Teriyaki soy sauce. The marinade turns out to be more sweet than salty. If you replace Teriyaki with regular soy sauce, the marinade will be less sweet.
Dip each piece of beef into the marinade.
Place in a glass or ceramic bowl, cover with a lid or film and leave to marinate for 1-2 hours.
Do not leave the stove, turn the meat over while frying, because the sauce will quickly caramelize and it may burn. When the meat is fried, it will take 10-15 minutes, add a little hot water to the pan so that it reaches about half of the meat pieces. Reduce heat to low, cover the pan with a lid and simmer the beef in Teriyaki sauce until the meat is cooked, at least an hour. During the stewing process, you can add water if it seems to you that there is not enough water, and do not forget to stir the meat in the pan.
Cut the onion “orientally”, that is, along the onion.
Tasty and aromatic beef in Teriyaki sauce is ready. When serving, the dish should be sprinkled with sesame seeds, but I forgot, and with herbs.
Bon appetit, make your loved ones happy!
To spite the restaurants...
I can’t say that Japanese cuisine is one of my favorites; I go to the Japanese purely for the aesthetic component - the food is beautiful and invites contemplation over a cup of sake.
The only thing is: for me, rolls are not food, and sake is also somehow not vodka...
Well, the rolls are immediately fucked - who doesn’t spin them.
Udons are beautiful, easy enough if you have bonito and kombu, but run around looking for them somewhere - nawasabi do we need that?
But teriyaki beef might be the theme. And it’s as popular as rolls, and not as hackneyed.
Well, I apologize for the long introduction, let's get back to our cows.
It is known that cow is made from beef and bones. We need a little from it - 600 grams beef, she won't even notice the shortage, from the area where they make good steaks.
For the sauce you need soy sauce, sake, mirin, piece ginger five centimeters and a couple of tbsp. brown sugar.
Let's make the marinade:
Mix half a glass of soy and sake, add a quarter glass of mirin, sugar, and tell the enemy everything.
Before the sugar dissolves, I mean.
Grate the ginger and squeeze out the juice with your fingers - we need about a tablespoon.
Add to the marinade:
Trim excess fat from the beef and poke with a fork on both sides, causing multiple puncture wounds for deeper penetration of the marinade.
Place the meat in a bag, pour in half a glass of the resulting sauce, and squeeze out the air.
We put it in the refrigerator for an hour, not forgetting to turn it over on the other side after half an hour to avoid the appearance of bedsores...
We proceed with the remaining marinade as follows.
Pour into a saucepan, put on fire, bring to a boil. Thicken tsp. starch, dissolved in two tbsp. water.
Let it simmer for another minute.
By the way, one of the most common misconceptions is that teriyaki is a thick sauce.
Nothing like that! It is only slightly thicker than regular soy sauce.
We take the meat out of the bag, dry it with paper napkins, and fry it in a small amount of oil in a frying pan preheated to above medium. 4-5 minutes per side, depending on the thickness of the piece and the desired degree of doneness.
Pour 2-3 tbsp into the finished meat. our not very thick sauce:
And caramelize on both sides until shiny, about another half a minute per side.
By the way, "teri" means "gloss" and "yaki" means to fry, so "teriyaki" is a gloss for frying.
Cover the meat with foil or wax paper and let it rest for about 10 minutes so that the juices disperse where they should and calm down.
We show respect to the guests - cut into thin strips - it’s more convenient to eat with chopsticks.
Place on a plate and pour over the sauce. Serve with Japanese rice.
We finish the sake - don’t throw it away, really. We treat alcohol with care - we don’t let a crumb go to waste.
If everything is done correctly, then you are unlikely to overpay money in restaurants for such beef again. Doing it yourself is like two fingers...
KonAztsky Syndrome.
Our family really loves Asian-style meat preparations. What's Asian style without soy sauce? I took the richest Teriyaki sauce and made a marinade out of it.
It must be said that beef is not a quick meat to cook, so it can be replaced with lean pork, and it will also be tasty.
To prepare beef in Teriyaki sauce with onions, prepare the necessary ingredients.
For some reason I had a piece of meat that was different in color. Cut the beef or veal against the grain into small pieces less than 1 cm thick.
Beat each piece on both sides. I did this with the blunt side of a heavy knife, making improvised cuts lengthwise and crosswise.
For the marinade, simply mix all the ingredients and adjust the spiciness to your taste. Immediately add garlic to the sauce and stir. I forgot about the garlic and added it later.
Immerse pieces of chopped meat in the marinade. Thoroughly soak each piece with the marinade and leave it like that for 1 hour.
Then place the meat along with the marinade in a frying pan with heated oil. Fry the meat, then add a little water and simmer until the desired degree of softness under the lid. Taste and add water until you are happy with the tenderness of the meat. Do not leave the pan unattended as the marinade will caramelize very quickly and may burn.
When you are satisfied with the softness of the meat, you can add the onion. In Asia, it is customary to cut onions coarsely and not across the grain, but along them. Cut the green feathers diagonally.
Add the onions to the meat and, stirring, cook until the onions are soft. It should only become slightly softer.
Sprinkle the finished dish with sesame seeds and green onions. Serve beef in Teriyaki sauce with any side dish. We like rice.
Bon appetit!
