Teriyaki
Teriyaki ist eine Zubereitungsart in der japanischen Küche, bei der Fisch, Fleisch und Gemüse mit einer speziellen Teriyaki-Sauce mariniert und dann gebraten, gegrillt oder geschmort werden.
Ingredients
Ingredients
300
g
Rump steaks
2
Tablespoon(s)
Soy sauce
75
ml
Sherry
2
Teaspoon(s)
Potato starch
300
g
Peppers
2
Piece(s)
Peppers
1
Bunch(es)
Spring onions
20
g
Ginger
2
Piece(s)
Onion
2
Clove(s)
Garlic
0.5
Bunch(es)
Coriander leaves
150
ml
Chicken stock
7
Tablespoon(s)
Oyster sauce
Some
Sugar
Some
Pepper from the mill
Some
Oil
Preparation
1. Cut the rump steaks into thin slices across the grain. Mix a marinade from soy sauce, 50 ml sherry, potato starch and pepper and place the meat in it.
2. Meanwhile, wash the peppers and chili peppers, remove the seeds and cut into bite-sized pieces. Wash the spring onions and cut into 4 cm long pieces. Peel and chop the ginger, onion and garlic. Roughly chop the coriander.
3. Now drain the marinated beef, collecting the marinade. Mix this with chicken stock, oyster sauce, remaining sherry and a little sugar.
4. Heat some oil in a wok or pan on a very high heat and fry the meat until crispy, then remove from the wok and set aside
5. Heat some oil again and fry the garlic and ginger briefly. Add the peppers, spring onions and onions and fry. Stir frequently. Deglaze with the sauce mixture and allow to reduce slightly. Add the coriander, meat and peppers and cook briefly again.
6. To serve, arrange on plates and season again with pepper.
