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Teriyaki beef & beans

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 4 (about 180g each) beef sirloin steaks
  • 400g thin green beans
  • 1 large onion, sliced
  • 2 tablespoons peanut oil
  • 1 long red chilli, deseeded, thinly sliced
  • Coriander leaves, to garnish
  • Steamed jasmine rice, to serve


  • 1/2 cup (125ml) soy sauce
  • 2 teaspoons caster sugar
  • 1/3 cup (80ml) sake or dry sherry
  • 2 garlic cloves
  • 2 teaspoons grated ginger


  • 1
    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.
  • 2
    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.
  • 3
    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.

Source: taste.com.au


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