TERIYAKI BEEF STIR-FRY
SERVES 4 | 10 MINS PREP | 10 MINS COOK TIME
500g rump steak, thinly sliced
- 1/2 cup teriyaki sauce
- 1 tbsp minced fresh ginger
- 1 tsp minced garlic
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 250g green beans
- 2 sliced corn cobs
- 3-4 sliced spring onions
Stir together the teriyaki sauce, ginger, garlic, brown sugar and sesame oil.
Toss the beef in the marinade, cover and stand 10 minutes, then drain well.
Heat a good dash of oil in a preheated wok, pan or on a barbecue hot plate.
When sizzling, add the beef and toss over a high heat until the meat is well browned but not overcooked. This is probably best done in 2-3 batches to ensure the meat browns well and does not stew. Set aside.
Cut the corn into 2cm wide discs and cook with the beans for 3-4 minutes, tossing until crisp tender and beginning to brown.
Add extra oil if required. Add the spring onions and return the beef and toss to mix.
Serve with a few cashew nuts and sesame seeds to garnish if wished and accompany with sesame-spiked sushi rice.
THANKS TO RECIPES.CO.NZ FOR THE PHOTO AND RECIPE