Beef Cherry-yaki

Printer-friendly versionSend by emailPDF version
Beef Cherry-yaki
500g boneless beef sirloin or rump, trimmed of fat
30ml oil
3 medium carrots, julienne sliced
1 bunch spring onions, julienne sliced
2 cloves of garlic, thinly sliced
15ml cornflour
200g cherries, pitted
Teriyaki marinade:
30ml sake
60ml soy sauce
60ml mirin
30ml brown sugar
30ml grated ginger

Serves 6

Thinly slice the meat across the grain into strips and combine with the teriyaki marinade.
Refrigerate, covered, for 1 hour, stirring once.
Then remove meat from the teriyaki marinade. 
Combine the leftover teriyaki marinade with the cornflour and stir well.
Set aside.
Heat the oil in a wok or pan over medium high heat and stir-fry the meat until brown. 
Add the vegetables and stir-fry for a few minutes. 
Add the teriyaki and cornflour mixture to the beef and vegetables.
Turn down the heat and allow to thicken for a few minutes. 
Add cherries and cook, stirring often for a further 2 minutes. 

In a shallow dish, combine the ingredients and mix well.

No votes yet
Follow VerveAngelaDay on Twitter

No comments

Add your comment

By submitting this form, you accept the Mollom privacy policy.
Fuss Free Suppers
Angela Day Modern Classics
Angela Day Favourites
, after login or registration your account will be connected.