Yes I could not help myself; I bought a wok so I can cook Japanese beef like a professional! LOL But I can hope to be as good as I can. The first thing that came to mind was Beef Teriyaki. Now, that I have to consume 16oz of protein a day – at least for the next month, I decided to cook from the Asian world. I mean a steak on a grill gets boring after a while.
8 oz beef flap meat
1/2 tablespoon soy sauce
1/2 tablespoon sake
2 Crushed Garlic
I added a little Chile garlic for a taste of hot!
I also cut up a bag of Shitake mushrooms to go with my dish and decided to marinate them apart from the meat.
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoon sugar
2 tablespoon mirin
½ teaspoon of corn starch
White sesame seeds
Some chopped scallions, optional
Slice the beef into thin pieces, across the grain. Marinate the beef with the Marinade, for about 20 minutes.
Mix all the ingredients in the Teriyaki Sauce. Heat up the wok and prepare the sauce. As soon as the sauce starts to bubble, remove it from the heat.
Add some sesame oil to your wok pan-fry the beef, until slightly charred. Add the mushrooms when the meat is half done. I poured the sauce in to the wok and heated it all up on low. Garnish with white sesame seeds and chopped scallions, if used. Serve the beef teriyaki immediately with steamed white rice.
I have to say I was quit impress with myself and it tasted better then take-out.
Gluten Free – Non Dairy
Cost: $14.00 – the condiments are not include