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Recette de steak de bœuf teppanyaki classique avec saké / sauce soja

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Here’s a traditional recipe for teppanyaki beef steak with sake and soy sauce:

Elements :

High quality beef steaks (ribeye, filet mignon, and so forth.)
1/4 cup soy sauce
1/4 cup sake
2 tablespoons of vegetable oil
2 cloves of garlic, finely chopped
1 tablespoon of sugar
Floor black pepper, to style
Greens of your alternative (onions, mushrooms, peppers, and so forth.)
Non-compulsory: grated contemporary ginger for the marinade

Put together the teppan plate or heavy skillet over medium-high warmth. Add a little bit vegetable oil.

Take away the steaks from the marinade and drain calmly. Save the marinade for later.

Cook dinner the steaks on the recent griddle in line with your cooking choice, turning them midway via cooking. Ensure you get a pleasant golden crust on all sides.

Add the greens to the pan and sauté till tender-crisp.

Whereas the steaks and greens prepare dinner, pour among the reserved marinade over the meat to baste and add taste.

As soon as the steaks are cooked to your liking and the greens are sautéed, take away them from the plate.

Let the steaks relaxation for a couple of minutes earlier than slicing.

Serve the sliced ​​steaks with the sautéed greens and drizzle with a little bit extra marinade if essential.

This recipe offers you a scrumptious teppanyaki beef steak with a contact of sake and soy sauce, true to Japanese delicacies.

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