Beef teriyaki is a popular Japanese dish that contains thinly sliced beef. The meat is marinated, then grilled or stir-fried until tender and flavorful.
The term “teriyaki” refers to the cooking technique and sauce used in the dish. “Teri” means shiny, and “yaki” means grilled or roasted. The glossy appearance of the dish comes from the caramelization of the teriyaki sauce during cooking.
This is how beef teriyaki is typically prepared:
- Marinade: Thin slices of beef, often made from cuts such as steak or tenderloin, are marinated in a mixture of soy sauce, sake (Japanese rice wine), mirin (a sweet rice wine), sugar, and sometimes other ingredients such as garlic and ginger. This marinade gives the meat a sweet and savory taste.
- Baking: After the meat has been marinated for a certain amount of time (usually about 30 minutes to an hour), the meat is baked. It can be grilled, roasted, pan fried or stir fried. You can also string the marinated meat onto sticks for the barbecue.
- Teriyaki sauce: While the meat is fried, the leftover marinade is often cooked to create a thick, glossy sauce. This sauce is then drizzled over the cooked meat, giving it a glossy glaze and adding extra flavor.
- Serving: Beef teriyaki is often served with white rice and vegetables. It can be garnished with sesame seeds or chopped scallions for extra texture and flavor.
Beef teriyaki is known for its delicious combination of sweet and savory flavors, and it’s a popular choice in Japanese restaurants around the world. It’s a versatile dish that can also be made with chicken or seafood instead of beef, depending on your preference.
In this dish we use tenderloin tips. The tenderloin is the most luxurious piece of beef that exists. The filet mignon are cut from this. Since the butcher wants perfect filet mignon of the same weight, he also has so-called cutting loss, which is the tenderloin tips.
These are “trimmings” from the most luxurious steaks, you want to fry them for as short a time as possible so that they remain perfectly tender. Always buy your tenderloin tips from a reliable butcher and make sure they’re unmarinated, otherwise you could end up paying too much for another piece of meat.
Beef Teriyaki with Rice and Vegetables
- 500 grams tenderloin tips
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 4 tbsp soy sauce
- 1 tbsp brown caster sugar
- ¼ red pepper
- 1 garlic clove
- 1 cm ginger fresh
- 300 grams rice basmati
- 4 pcs bok choy
- dash sunflower oil
- Mix the sesame oil with the rice vinegar and soy sauce in a bowl. Add the brown caster sugar and stir until dissolved.
- Clean the ginger and garlic and chop finely. Also chop the red pepper finely. Add to the soy sauce and stir. Place the tenderloin ends in this marinade and let marinate for at least 60 minutes. This can also be done for a few hours or, if you want, all night.
- Cook the rice in plenty of boiling water according to the instructions on the package. Drain and let it cool for a while, covered.
- Wash the bok choy, cut in half lengthwise and roast briefly in a drop of oil until it starts to color. Add a few tablespoons of the meat marinade and reduce until the liquid has almost evaporated. Remove from the pan and keep aside.
- Remove the meat from the marinade and pat it dry some more with a piece of paper towel. Heat a dash of sunflower oil in a non-stick pan and quickly brown the meat on all sides at a high temperature. Deglaze with a little of the marinade and let it reduce slightly. Do not allow more than 5 minutes in total for this.
- Place the rice in bowls and divide the fried meat with the reduced marinade over it. Serve with the fried bok choy and garnish with finely chopped spring onions and a few slices of red pepper.