Beef Teriyaki with Vegetables

Teriyaki is a special marinade in which the Japanese marinate meat before grilling or cooking it.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, beef, fillet - lung roast

  • 2 spoons Oil, plant, sunflower

  • 1 piece Onion, raw

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, green, fresh

  • 0.5 bouquet Parsley, fresh

marinada

  • 125 ml Soy sauce, shoyu

  • 90 ml Alcohol, Sake

  • 2 spoons Sugar, white

Steps

  1. Wash the meat, dry it, and cut it into thin strips (or bite-sized pieces). Pour soy sauce, sake, and sugar into a bowl and mix well. Add the meat to the marinade and mix thoroughly so that all the meat is coated with the marinade. Cover the bowl and place it in the refrigerator overnight.

  2. Peel, wash, and cut the onion into larger pieces. Wash the peppers, remove the seeds, and cut them into squares. Wash the parsley, shake it dry, and chop it coarsely. Peel the garlic cloves.

  3. Heat a wok and add a tablespoon of oil. Wait for the oil to heat up, then add the onion, peppers, and garlic. Stir-fry everything together for about 5 minutes, then remove the vegetables from the wok with a slotted spoon. Take the meat out of the marinade, but save the marinade for later. Add the remaining oil to the wok and stir-fry the meat over medium heat for 5 minutes. Stir constantly to ensure it cooks evenly on all sides.

  4. Return the vegetables to the wok and mix everything well. Add the parsley and pour in the marinade. Reduce the heat and cook all the ingredients for another 2 minutes. Serve the dish warm with a side or as a standalone meal.

Nutrition Information (Per 100g)

  • Calories: 123.55 kcal
  • Fat: 6.36 g
    • Saturated Fat: 1.39 g
  • Carbohydrates: 2.2 g
    • Sugars: 1.16 g
  • Protein: 12.83 g
  • Fiber: 0.46 g

Advice

At the very end, you can add thinly sliced green onions to the dish. In this dish, the Japanese use Japanese parsley, which is almost odorless, and its taste resembles chervil, angelica, and celery.