Beef Teppanyaki

This is an easy stir-fry with a Japanese twist. Take care not to over cook the beef. Once added, the meat should only be cooked for about 3 minutes.



To prepare: 5 minutes and 10 minutes standing beef
To cook: 5 minutes

Marinade:
2 T soy sauce
1 -2 t hot chilli sauce, to taste
1 T sesame oil
2 T root ginger, grated
1/4 c sake, mirin or sherry
1 T rice wine vinegar or wine vinegar
1 T sugar
Other ingredients:
200 - 250 g lean beef steak, eg. rump, sliced in very thin strips
2 T vegetable oil
200 g mushrooms, thinly sliced
1 red pepper, cut in thin strips
2 spring onions, peeled and thinly sliced


Optional:
1/4 c pickled ginger, finely sliced as garnish

METHOD:

1. Combine all marinade ingredients in a clean bowl or plastic bag.
2. Mix sliced meat through marinage. Leave for 10 - 15 minutes.
3. Heat oil in a large wok or fry-pan and cook mushrooms and pepper for 2 - 3 minutes stirring or shaking the pan frequently.
4. Remove mushrooms and peppers from pan and put to one side.
5. Lift meat from marinade and drain, reserving marinade.
6. Add meat to pan with spring onions and cook over very high heat for 2 -3 minutes until cooked.
7. Add reserved marinade into pan with onion and mushroom mixture and heat through.
8. Sprinkle over pickled ginger and serve at once.

Serves 2

Accompany with noodles or rice.