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  • Aug 6th 2021
  • 0 comment


  • 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.


  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