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.