This is actually my grandmother’s recipe. I found it one day while thumbing through some of our family cookbooks. The recipe must be at least 50 years old and probably older.
When she used to make teriyaki beef, it was usually a marinated rib roast that was barbecued until it was charred on the outside and nice and pink on the inside. That meat was to die for.
It’s Monday evening as I write this so I decided to downsize the recipe a bit and make it into a nice curry. Judging from the reviews I received from my wife and kids, it was a hit. I think I’ll be trying the full rib roast version next time.
As recipes go, this is quite an easy one. All you need is a small beef roast. You could chop it all up for a more intense flavour but I simply threw the whole thing in the marinade this morning and cut it up when I got home from work.
The great thing is there is still a little left over. I’m looking forward to one awesome lunch tomorrow.
By the way, I was sent some coconut milk by Kingfisher Foods to try. I wouldn’t usually go on about a tin of coconut milk but it was exactly what it said on the label… Rich and creamy. It’s a great product if you’re thinking about trying this recipe.
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Teriyaki Beef With Mushrooms and Coconut Milk
I cooked about 1 kilo of beef. There is plenty of marinade if you want to cook more. You can even freeze any remaining marinade for next time.
- FOR THE MARINADE
- 500ml (2 cups) beef stock
- 125ml (1/2 cup) red wine
- 2 tablespoons brown sugar
- 225ml ( 3/4 cup) Japanese soy sauce
- 4 cloves garlic - finely chopped
- 1 teaspoon ginger powder
- 5 spring onions - finely chopped
- Juice of two limes
- 1 teaspoon freshly ground black pepper
- FOR THE BEEF
- Use good quality beef - about 200g per person
- FOR THE MUSHROOMS
- Good quality oriental mushrooms - or any mushrooms that look good
- 3 tablespoons sesame oil
- 1 400ml tin coconut milk
- 3 tablespoons chopped coriander to garnish
- Start by making your marinade. Mix all of the marinade ingredients in a large bowl until the sugar has dissolved.
- Place your meat - either whole or cut into bite sized pieces in the marinade. Allow to marinate for 8 hours or over night. You will need to cut the meat eventually for this recipe.
- When ready to cook, pour one tablespoon of the oil in a large wok or frying pan and fry the meat until about 70% cooked through.
- Meanwhile, bring the marinade to a boil and allow to reduce by about one third.
- Pour the coconut milk into the marinade and stir to combine.
- Pour the sauce over the meat and continue simmering until the meat is tender.
- While the meat cooks, Heat another pan over medium high heat and add the remaining oil.
- When the oil begins to bubble, throw in your mushrooms and give them a good sizzle.
- Add the mushrooms to the sauce. Check for seasoning and serve with plain white rice.