Ingredients
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1 lb (500 g) Beefinto bite-sized cubes 8 small Japanese green peppers, cut into
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8 strips Fried Vegetables
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1 teaspoon Oil
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2 cups (100 g) Bean Sprouts
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1 cup fresh Oyster Mushrooms
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1 tablespoon Sake
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¼ teaspoon freshly ground Black Pepper
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½ teaspoon Salt
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Teriyaki Steak Sauce
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6½ tablespoons (100 ml) Soy Sauce
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6½ tablespoons (100 ml) Sake
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¾ cup (150 ml) Mirin
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2 tablespoons Sugar
Directions
Steps
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1
Done
|
Make the Teriyaki Steak Sauce by combining all the ingredients in a saucepan and bring to a boil over medium heat. Simmer for about 15 minutes until the sauce is reduced to about 1 cup. |
|
2
Done
|
If using Japanese green peppers, make a small slit in the side of each. Thread the Japanese peppers or bell pepper strips onto skewers and grill until done. |
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3
Done
|
Thread the steak on skewers and grill until about half-cooked. Brush with the Steak Sauce and return to the grill for another 30 seconds or so. Turn the steak over and brush again. Grill for another 30 seconds, then give the steak a final brushing and cook for 30 seconds on each side until nicely glazed. |
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4
Done
|
To cook the Fried Vegetables, heat the pan over high heat, add the oil and stir-fry the bean sprouts and mushrooms briskly. Season with the sake, pepper and salt. Stir-fry for 1-2 minutes, or until just cooked. Portion onto individual serving plates. |
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5
Done
|
Remove the skewers from the peppers and steak and serve immediately with the vegetables on the side. |
