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Teriyaki Beef

Prep: 10 Mins

Cook: 20 Mins

Delicious Beef Teriyaki, great for indoor and outdoor cooking

  • 300g Sirloin
  • 1 broccoli
  • 1 aubergine
  • 2 spring onions
  • ½ thumb sized piece ginger

The Marinade

  • 4.5 tbsp light soy sauce
  • 4 tbsp mirin
  • 4 tbsp sake
  • 1 tbsp sugar
  • 2 tbsp miso paste

Preparation

  • Finely chop the ginger and finely slice the spring onion. Combine the rest of the marinade ingredients in a medium size bowl, mix well until the sugar dissolves.

  • Slice the aubergine into 2cm slices. Trim and slice the broccoli florets with the stems.

Cooking

  • Marinade the vegetables, for 30 minutes. Heat 1-2 tablespoon vegetable oil to a high heat on a griddle pan, start by cooking the aubergine 3-4 minutes on each side, once it’s fully cooked set aside. Add a teaspoon of oil to the pan, once it’s hot cook the broccoli, 3 minutes on each side.

  • While the vegetables are cooking dip the steak in the remaining marinade, let it sit until the aubergine and broccoli are fully cooked.

  • Brush a griddle pan with a little vegetable oil and place on a high heat. Griddle the steak for 3-4 minutes, turning once in between, until well charred on both sides. Pour the remaining marinade and let it sit for 30-60 seconds. Take the steak out of the pan and let it rest for 2-3 minutes on a chopping board and slice diagonally.

  • Reduce the teriyaki marinade for a further 2 minutes.

  • Plate up the vegetables, arrange the strips of steak on top, finish off by pouring over the reduced sauce.

For more #NEFFpassion recipes visit: https://theingredient.neff-home.com/

How To Beef Teriyaki

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  • 300g Sirloin
  • 1 broccoli
  • 1 aubergine
  • 2 spring onions
  • ½ thumb sized piece ginger

The Marinade

  • 4.5 tbsp light soy sauce
  • 4 tbsp mirin
  • 4 tbsp sake
  • 1 tbsp sugar
  • 2 tbsp miso paste

Preparation

  • Finely chop the ginger and finely slice the spring onion. Combine the rest of the marinade ingredients in a medium size bowl, mix well until the sugar dissolves.

  • Slice the aubergine into 2cm slices. Trim and slice the broccoli florets with the stems.

Cooking

  • Marinade the vegetables, for 30 minutes. Heat 1-2 tablespoon vegetable oil to a high heat on a griddle pan, start by cooking the aubergine 3-4 minutes on each side, once it’s fully cooked set aside. Add a teaspoon of oil to the pan, once it’s hot cook the broccoli, 3 minutes on each side.

  • While the vegetables are cooking dip the steak in the remaining marinade, let it sit until the aubergine and broccoli are fully cooked.

  • Brush a griddle pan with a little vegetable oil and place on a high heat. Griddle the steak for 3-4 minutes, turning once in between, until well charred on both sides. Pour the remaining marinade and let it sit for 30-60 seconds. Take the steak out of the pan and let it rest for 2-3 minutes on a chopping board and slice diagonally.

  • Reduce the teriyaki marinade for a further 2 minutes.

  • Plate up the vegetables, arrange the strips of steak on top, finish off by pouring over the reduced sauce.

For more #NEFFpassion recipes visit: https://theingredient.neff-home.com/

How To Beef Teriyaki

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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