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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Monday, June 6, 2011

Beef Teriyaki

By GERLIE M. UY



1 kl beef, sliced tapa-style

Marinade

1 cup soy sauce
1/2 cup honey
1 tsp ground pepper
1 tsp rock salt
1 thumb-size ginger, sliced thinly
1 tsp ground ginger (optional)
2 T apple cider vinegar
1 T canola or sesame oil

1/2 cup canola oil (for frying and cooking)
onion rings
1 T sesame seeds

Garnishing
1 T toasted sesame seeds

In a container with seal, put the tapa-cut beef and pour in the marinade and mix well using hands. Let stand for two hours or overnight.
Heat wok-style frying pan, put the 1/2 cup of canola oil. After oil is heated, add the beef arranging each on the pan then cover the pan. Let cook for 10 minutes and add the rest of the marinade. Cover and let cook until beef is tender and the marinade is reduced to a half. Add 1 T of sesame seeds and onion rings. let cook until marinade is reduced to a third. Then remove from fire and arrange in a platter. Garnish with toasted sesame on top.

 Related post: Chicken wings teriyaki