Teriyaki Steak
Serves 4
4 thick slices Scotch fillet or rump steak (150g each)
Freshly ground black pepper
4 teaspoons vegetable oil
1 onion, thinly sliced
1 medium green capsicum, seeded and thinly sliced
1 medium red capsicum, seeded and thinly sliced
3 cups cooked rice for serving
Spring onions/shallots and watercress sprigs for garnish
For the Sauce:
3 teaspoons sugar
8 teaspoons soy sauce
4 teaspoons vegetable oil
4 teaspoons Mirin or apple cider vinegar
4 teaspoons sake (Japanese rice wine) or dry sherry
1. Grind black pepper over steaks; rub in well.
2. The sauce: place all the ingredients in a medium bowl. Stir well until sugar is dissolved.
3. Place beef steaks in the sauce. Rub sauce into beef with fingertips until it is all absorbed.
4. Heat a char-grill or barbecue until hot. Cook according to taste (2 to 3 minutes for rare, 6 to 8 minutes for well done), turning with tongs. Transfer steak to a warm plate and keep hot.
5. In a heavy-based frying pan, heat oil. Add onion and capsicums; fry until soft, about 5 minutes.
6. Thinly slice the beef steaks and serve with vegetables and freshly cooked rice. Garnish with spring onions and watercress sprigs.