Beef Teriyaki With Cucumber Salsa

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Contents 1 Description 1.1 Ingredients 1.2 For marinade 1.3 For salsa 1.4 Directions 1.5 Other Links 2 See also 3 Comments

Description

Ingredients

• 2 Scotch Steak fillet

For marinade

• 40 ml soy sauce
  
• 2 tablespoons sherry wine
  
• 2 cloves garlic, crushed
  
• 1 teaspoon grated fresh ginger (I have used jarred)
  
• 2 teaspoons Sugar

For salsa

• 1 large lebanese cucumbers, seeded
  
• 1/2 red capsicum (bell pepper)
  
• 2 spring onions
  
• 2 teaspoons Sugar
  
• 1 tablespoon rice wine vinegar
  
• 1/2 lemon, juice of
  
• 2 teaspoons roasted sesame seeds (for garnish)

Directions

• Combine ingredients for marinade.
  
• Immerse Steak in marinade, turning to coat.
  
• Refrigerate at least half an hour.
  
• Peel cucumber and dice into 1cm cubes.
  
• Slice capscicum into strips and then across ways to be about the same size as the cucumber.
  
• Slice spring onions on the diagonal (make sure you use some of the green bit) *Combine in a salad bowl.
  
• In a small saucepan, combine the Sugar, vinegar and 2 tbs water.
  
• Boil, stirring until the Sugar has dissolved, and them simmer for 2 minutes, or until it has thickened slightly.
  
• Squeeze in the lemon juice.
  Allow to cool for a few minutes, and then poor directly over the salsa.
  
• Cook the meat to your liking.
  
• Retain the marinade.
  
• I use the GF and have it rare.
  
• Allow it to rest at least 10 minutes.
  
• Slice the Steak into thin strips, retaining the shape of the Steak.
  
• Boil the marinade for 3 minutes to remove any bacteria.
  
• Keep warm until serving.
  
• Serve the Steak on a bed of plain rice.
  
• Top with some reserved marinade, and the salsa and finally with the sesame seeds.

Other Links

See also