Make your own teriyaki sauce and keep on hand to add to grills and barbecues during summer.
- ½ cup teriyaki sauce (see recipe below)
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
- 1-2 teaspoons sesame oil, optional
- 500 grams lean beef rump steak, sliced thinly
- 2 corn cobs, cooked and cooled
- 250 grams green beans, trimmed and sliced
- 3-4 spring onions, trimmed and sliced
- cashew nuts and sesame seeds to serve, optional
- Stir together the teriyaki sauce, ginger, garlic, brown sugar and sesame oil, if using. Toss the beef in the marinade, cover and stand for 10 minutes. Drain well.
- Heat a good dash of oil on a preheated barbecue hot-plate. When sizzling, add the beef and toss over a high heat until the meat is well browned but not overcooked. Set aside. This is probably best done in 2-3 batches to ensure the meat browns well and does not stew.
- Cut the corn cobs into 2-cm wide discs and place onto the hot-plate with the beans and toss for 3-4 minutes until crisp tender and beginning to brown. Add extra oil if required. Add the spring onions and return the beef. Toss to mix.
- Serve with a few cashew nuts and sesame seeds to garnish, if wished, and accompany with the sesame-spiked sushi rice.
- Put 1 cup mirin, ½ cup sake and ½ cup soy sauce in a saucepan and simmer over a low heat until reduced by one-quarter. Cool and refrigerate in an airtight bottle or container.
For the kids:
- The stir fry will be a hit and, considering many kids today enjoy sushi, the rice could potentially be a hit too. If in doubt, serve the stir-fry on plain boiled rice or wrapped securely in flat naan bread with lettuce or spring onions.