Pan-Seared Beef Teriyaki
Ingredients
- 600 gBeef sirloin (thinly sliced)
- 100 mlsoy sauce
- 100 mlmirin
- 50 mlSake or rice alcohol
- 2 tbspWhite sugar
- 2 pcGarlic (minced)
- 1 tspGinger ground
- 2 tbspSunflower oil
- 20 gFresh ginger (peeled and finely grated)
Method
Thinly sliced sirloin seared until golden, coated in a dark, syrupy glaze. A balance of salty soy and sweet mirin, with a sharp hint of garlic.
- 1
Slice the sirloin into thin 5mm strips, against the grain. The meat should be cold for a clean cut.
- 2
In a bowl, mix the soy sauce, mirin, sake, and sugar. Add the minced garlic, ground ginger, and grated fresh ginger. Stir until the sugar is dissolved.
- 3
Heat the sunflower oil in a pan until it smokes slightly. Sear the beef strips over very high heat. They should brown instantly without releasing water.
- 4
Pour the liquid mixture over the meat. Let it boil vigorously. The sauce should reduce until syrupy and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan: adding too much meat at once drops the temperature, causing the beef to boil rather than sear.
- The sauce is ready when the bubbles become large and slow, signaling that the sugar is caramelizing.
How long does this dish keep?
Consume immediately. Reheated beef loses its tenderness and the sauce loses its gloss.
