Please note orders placed from 11/04/2024 will be affected by our annual stocktake and will be shipped from April 22nd. We appreciate your patience.
Close account popup

sign in

or sign in with

reset your password

  • Aug 6th 2021
  • 0 comment

Ingredients

  • 1 boneless beef rump steak (about 570g)
  • 80ml teriyaki sauce*
  • 10 cloves garlic
  • 120ml beef stock
  • 630g hot cooked white rice
  • * Is a Japanese way of grilling and glacing. (“Teri” = shiny and “yaki” = bake/grill).Is a mixture of soya sauce, saké, mirin and sugar, mainly used to marinade.

Method

  1. Place beef in large resealable food storage bag; add teriyaki sauce. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
  2. Meanwhile, combine garlic and stock in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered, 5 minutes. Cover and simmer 8 to 9 minutes until garlic is softened. Transfer to pitcher of KitchenAid Pro Line Blender. Cover and blend on Manual medium-high speed 5 to 10 seconds or until smooth.
  3. Preheat grill. Drain beef; reserve marinade. Place beef on rack of grill pan. Brush with half of reserved marinade. Grill 13 to 16cm from heat 6 minutes. Turn beef; brush with remaining marinade. Grill 6 minutes or until desired doneness.
  4. Transfer beef to chopping board; let stand 5 minutes. Cut against the grain into thin slices.

Tags: Recipes , Beef & Lamb

Tools: Blenders