Savory Beef Teriyaki with Crunchy Cabbage-Carrot Salad

Beef Teriyaki

Embark on a delightful culinary journey with this flavorful Beef Teriyaki recipe, which marries tender slices of beef with a rich, savory sauce. Perfect for any occasion, this dish pairs wonderfully with a fresh salad to balance out the rich flavors. Here’s how you can make this Japanese-inspired classic at home.

Ingredients

• 500 grams beef: Thinly sliced into strips about 2 finger widths long.
• 1 large onion: Sliced.
• 5 cloves garlic: Crushed.
• 1 piece ginger: Crushed.
• 2 tablespoons palm sugar: For a touch of natural sweetness.
• 2 tablespoons oyster sauce: Adds depth and umami to the dish.
• 2 tablespoons chili sauce: For a bit of heat.
• 2 tablespoons soy sauce: Enhances the savory profile.
• 3 tablespoons sweet soy sauce: Adds a hint of sweetness.
• 1 tablespoon sesame oil: For a nutty flavor.
• 2 tablespoons margarine: For sautéing.
• 1 bay leaf: Infuses a subtle aroma.
• 1.5 liters water: For boiling the beef.
• 1/2 teaspoon ground pepper: For seasoning.
• 1/2 teaspoon salt: To taste.
• A pinch of sesame seeds: For garnish.
• 1/4 head of cabbage: Sliced thinly.
• 1 carrot: Thinly sliced.
• 3 tablespoons mayonnaise: For the salad.
• 1 tablespoon cornstarch: To thicken the sauce.

Instructions

1. Prepare the Beef:

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   • In a large pot, bring 1 liter of water to a boil. Add the beef and bay leaf, and cook until the beef is tender. Once done, remove the beef from the pot and let it drain. Slice the beef into strips approximately 2 finger widths long and thin.

2. Sauté the Aromatics:

   • In a skillet or wok, melt the margarine over medium heat. Add the crushed garlic, ginger, and sliced onion. Sauté until the mixture becomes aromatic and the onions are translucent.

3. Create the Sauce:

   • Pour 400 ml of water into the skillet. Add the soy sauce, sweet soy sauce, palm sugar, chili sauce, oyster sauce, ground pepper, and salt. Stir well to combine all the ingredients and bring the mixture to a boil.

4. Cook the Beef:

   • Add the sliced beef to the sauce. Allow the beef to cook in the sauce until it absorbs the flavors and the sauce thickens slightly.

5. Finish the Dish:

   • Stir in the sesame oil and mix thoroughly. Cook until the liquid reduces and the sauce thickens further. Dissolve the cornstarch in 100 ml of water and add it to the skillet. Stir to combine and cook until the sauce reaches the desired consistency.

6. Prepare the Salad:

   • For a crisp salad, slice the cabbage as thinly as possible. Rinse it under running water and drain well. Place the cabbage in the refrigerator to chill. For the carrot, soak the thin slices in a mixture of vinegar, salt, and sugar. After soaking, drain the carrots and chill them in the refrigerator.

7. Serve:

   • Plate the Beef Teriyaki and sprinkle with sesame seeds. Serve it alongside the chilled salad, dressed with mayonnaise.

8. Tips for a Crisp Salad:

   • For extra crunch, slice the cabbage as thinly as possible, rinse thoroughly, and refrigerate. The carrots should be soaked in a mixture of vinegar, salt, and sugar to enhance their flavor and crispness.

Enjoy your Beef Teriyaki with a refreshing salad that complements the savory richness of the dish. This combination makes for a satisfying and delicious meal that’s sure to impress.