Teriyaki Beef with Pickled Cucumbers
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Teriyaki Beef with Pickled Cucumbers
Recipe Sarah Todd
Ingredients
100ml soy sauce
75ml mirin
5 tsp packed brown sugar
1 tsp ginger, julienne
1 tsp garlic, finely chopped
4 scotch fillet 200g each
1 cucumber, sliced into wedges
1 tbsp salt
350ml rice vinegar
6 tbsp sugar
¼ tsp wasabi paste (optional)
2 tsp (10 g) sesame seeds, toasted
to serve
chopped chives
Method
Combine soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan and cook for 30 seconds to dissolve the sugar and allow to cool to room temperature and marinate steak overnight or minimum 1 hour.
Make pickling liquid by slightly heating all ingredients except cucumber. Pour over cucumbers and allow to sit for an hour before serving.
