BEEF TERIYAKI

Yield: 10 portions

Ingredient Amount

Marinade

Soy sauce, light 1 Cup

Sake 1 Cup

Mirin ¾ Cup

Sugar ½ Cup

Granny smith apple, grated, skin on ½ Cup

Beef skirt steak, trimmed cut to 5 oz. steaks 10 ea

Vegatable accompanyment

Mushrooms, button, large caps 2 #

Bean sprouts, cleaned, trimmed 1 lb.

Snow peas 1 lb.

Vegetable oil as needed

Kosher salt ½ Tbsp.

Mise en Place

1. Combine soy sauce, sake, mirin, and sugar and bring to a boil. Add grated apple and mix well, cool. Pour over portioned steaks and allow to marinate.

2. Cut snow peas into two or three pieces diagonally, clean and cut mushrooms to size as needed

At Service

1. Vegetables: Heat a sauteuse, add vegetable oil to coat. Add mushroom caps and cook until golden on the outside. Add snow peas and bean sprouts and toss to cook lightly – season with salt.

2. Grill steaks to medium, allow to rest 5 minutes in a warm place, bias slice each steak with the grain.

3. Plate vegetables and steak with rice.