Teriyaki Beef with Grilled Vegetables

Ingredients

1 sirloin steak

1 aubergine, sliced into thick rounds

1 head broccoli, cut into large florets

2 spring onions, sliced

1 thumb-sized piece ginger, finely chopped

Vegetable oil

The Teriyaki Sauce

2 tablespoons light soy sauce

2 tablespoons mirin

2 tablespoons sake

1 tablespoon sugar (or honey/maple syrup)

PREPARATION

Method

1. In a bowl, mix light soy sauce, mirin, sake and sugar, stirring until the sugar dissolves.

2. Add the chopped ginger and most of the spring onions to the sauce, reserving some for garnish.

3. Place the aubergine slices into the marinade and allow them to soak briefly.

COOKING

4. Heat a griddle pan or wok over high heat and cook the aubergine for 4–5 minutes on each side until soft and lightly charred. Remove and set aside.

5. Add the broccoli to the marinade briefly, then grill for 3–4 minutes on each side until tender with a slight char. Remove and set aside.

6. Place the steak onto the hot pan and sear the fat first until crisp.

7. Cook the steak for 2–3 minutes on each side, depending on your preferred doneness.

8. Pour some of the teriyaki sauce over the steak while cooking, allowing it to bubble and caramelise.

9. Remove the steak and allow it to rest for a few minutes.

10. Simmer any remaining sauce briefly in the pan until slightly thickened.

11. Slice the steak into strips and arrange with the grilled vegetables.

12. Drizzle the caramelised teriyaki sauce over the dish and garnish with spring onions before serving.

School of Wok Tips

• Cook vegetables and meat separately to control texture and doneness.

• High heat helps achieve a good sear and caramelisation.

• Let the steak rest before slicing to retain its juices.

• Teriyaki sauce should be glossy and slightly thick, not watery.

FAQs

What is teriyaki sauce made from?

It typically consists of soy sauce, mirin, sake and sugar, creating a sweet and savoury glaze.

Can I use other cuts of beef?

Yes, ribeye or rump steak also work well for this dish.

Can I make this without alcohol?

You can substitute sake with water or stock and use a little extra sugar for balance.