It’s been too long since I’ve had a chance to cook a proper meal, but now since all those blasted exams are over temporarily and after a mad 10 days of work my cookbooks have reemerged! And what could be simpler and delicious than to cook up an authentic Teriyaki steak served with stir fried chinese vegetables???
This steak is fantastically easy to make. All you need is steak, mirin, dark soy sauce and sake. Try and find an inch thick sirloin that has good marbling (look for the fat sitting in between the meat fibres) as that would make a much more tender steak. I would advise washing the meat well before cooking so you can dab it dry with kitchen towel. Add a little salt to both sides to draw out as much moisture as possible. This is to prevent water oozing out the steak when cooking and turning it into boiled steak (yuck!).
Heat a pan nice and hot! Add a tiny bit of oil followed by the steaks. If there’s no sizzle you’ve done it too early. You should feel a hot air rising when you put your hand near the pan. Cover and allow to cook for about 1.5-2mins. Flip the steaks and splash on 4 tablespoons of sake then cover for another 1.5-2mins. Cooking steak is an art. I learnt from Ramsay that by pressing it with your finger you will know whether it’s raw, rare, medium, or well based on the ‘bounciness’ of the meat. Take the steaks out and turn the fire right down. Then add 3 tablespoons of Mirin and 2 tablespoons of dark soy sauce to the pan. Stir briefly to allow the sauce to come together. Turn the fire back up and place the steaks back into the pan. Allow to cook for about 30 secs each side to allow the teriyaki sauce to glaze the steak.
It’s a bit tricky to get it just right, and mine was a little over. Still the juiciness of the steaks saved me and the sauce was wonderfully authentic. Would recommend this recipe for amateur cooks! I was eating it with rice in bowls and so I sliced it up before pouring the sauce over.
I served it with stir fried chinese vegetable which was even simpler. Heat up oil in wok. Add fine chopped ginger, garlic and chilli for about 15 seconds. Then add the vegetable stems since they take longer to cook. Cook for about 5 mins after adding some preserved bean curd (adds wonderful flavour to otherwise bland vegetable dishes). Then add the veg leaves and a bit of salt. Cook until done. Voila!
Apart from the steak being a tad overcooked the meal was a fine one served with white thai fragrant rice. Simple cooking for a simple couple in Cardiff.