Teriyaki beef & beans
Photography by Ben Dearnley
Ingredients (serves 4)
- 4 (about 180g each) sirloin steaks
- 400g thin green beans
- 1 large onion, sliced
- 2 tbs peanut oil
- 1 long red chilli, deseeded, thinly sliced
- Coriander leaves, to garnish
- Steamed jasmine rice, to serve
Marinade
- 1/2 cup (125ml) soy sauce
- 2 tsp caster sugar
- 1/3 cup (80ml) sake or dry sherry
- 2 garlic cloves
- 2 tsp grated ginger
Method
- Mix marinade ingredients together in a dish, then add steaks, turn to coat and set aside for 10 minutes. Blanch the beans in boiling salted water for 1-2 minutes. Rinse in cold water, then drain.
- Toss onion in half of the oil and season. Heat a chargrill pan or barbecue on medium heat. Cook onion, turning, for 3-4 minutes until charred and golden, then set aside. Shake excess marinade from steaks (reserving marinade), then cook for 2 minutes each side or until charred but medium-rare in the centre. Set aside to rest while you warm through beans and onion on the grill. Bring marinade to the boil in a small saucepan.
Arrange the beans and onion on plates and top with thickly sliced steak. Spoon over the marinade and garnish with sliced chilli and coriander. Serve with steamed rice.
