BEEF TEPPANYAKI RECIPE - (4/5)
Provided by á-29897
Number Of Ingredients 7
Steps:
- 1.Cut the beef into really thin slices, about half centimeter or thinner. 2.In a bowl, mix all the ingredients together. Leave to marinate for at least an hour. 3.Heat oil on a frying pan or skillet on medium-high. Fry the beef slices. Place cooked slices on your serving dish. 4.After all meat is cooked, using same pan but on low heat, add the leftover marinade plus 1 tbsp of wine and let simmer for 1-2 minutes or until sauce is bit thicker. 5.Pour sauce on top of the cooked beef and serve. Notes Tips: Freeze the meat before to make the cutting easier. If you are not sure if your meat is tender, before frying, boil the meat with the marinade plus 1 cup of water in low heat for at least 30 minutes or until meat is soft.
BEEF TEPPANYAKI
Teppanyaki is a Japanese style of cooking using a 'teppan' (a flat iron plate or griddle) to grill or broil or fry food, which is 'yaki' in Japanese. How to cook beef teppanyaki without a teppan? Well, this is a bit of a cheat, since I do not own a teppan, I only use regular frying pan but it works.
Provided by terryhongzs
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour.
- Heat oil in frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish.
- Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.
Nutrition Facts : Calories 411 calories, Carbohydrate 5.4 g, Cholesterol 76 mg, Fat 32.1 g, Fiber 0.3 g, Protein 21.7 g, SaturatedFat 10.5 g, Sodium 740.4 mg, Sugar 3.9 g
NEW YORK STEAK TEPPANYAKI
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
- Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.
- Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.
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