When you have ten minutes to prepare and cook lunch, make beef and pepper teriyaki. Five minutes to prep and five minutes to cook. It’s delicious!
Ten minutes total? Sure! You can do it so long as you have the right cut of beef. Choose sukiyaki or yakiniku cut. With beef cut that thin, it only takes two to three minutes to get them cooked through. Add the veggies, cook two minutes longer. And that’s it. We just had this for lunch today.
But… but that’s not teriyaki—at least, not the way Japanese teriyaki is cooked. Yes, yes, I know. It’s more like beef and pepper with teriyaki sauce. But with beef cut so thinly, it would be disastrous to cook it the way I do my chicken teriyaki. So, a little modification of the cooking procedure was required. But this 10-minute beef and pepper teriyaki is just as tasty and you lose none of the goodness of homemade teriyaki sauce.
- 250 grams thinly sliced beef (top round, eye round, bottom round, tenderloin or sirloin will all work)
- 1/4 cup light soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1/2 teaspoon grated ginger
- 1 small carrot
- 1 bell pepper
- 12 stalks scallions
- 2 tablespoons cooking oil
- 1 tablespoon honey (optional)
- toasted sesame seeds to garnish
Cut the beef slices into strips about half an inch wide. Place in a bowl. Pour in the soy sauce, sake and mirin. Mix in the grated ginger. Allow to marinate while you prepare the vegetables.
Peel the carrot and julienne (see how to julienne).
Core and de-seed the bell pepper (see tip) and julienne.
Cut the scallions into one-inch lengths.
In a wok or frying pan, heat the cooking oil to smoking point. Strain the beef and spread on the bottom of the pan. Cook for about 45 seconds to one minute without disturbing (the actual time depends on the thickness of the bottom of your pan; if you have a thin-bottomed pan, scorching occurs fast). Flip the beef slices over and cook for another 45 seconds to a minute.
Add the julienned carrot, bell pepper and half of the scallions to the beef. Stir. Pour in any remaining marinade. Cook for a minute or two or just until the vegetables are done but still crisp and firm (the actually cooking time depends on how mature the vegetables are; the younger the vegetables, the shorter the cooking time).
If using honey, pour it in, stir and cook for another 10 to 15 seconds.
Off the heat, stir in the rest of the scallions.
Divide the beef and pepper teriyaki among bowls of rice. Sprinkle with toasted sesame seeds and serve immediately.