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Shaped by Sean* (Lead guide)
INGREDIENTS
INGREDIENTS
800g beef rump steak
1 yellow onion, diced
8 - 10 crimini mushrooms, sliced
1 red bell pepper
Teriyaki marinade/sauce
½ cup soy sauce
½ cup mirin (Japanese cooking wine)
1-3 cloves of garlic, thinly sliced (according to preference)
2 teaspoons finely grated ginger
¼ cup sugar
1 tablespoon honey
1 tablespoon sesame oil
2 tablespoons of cornstarch
1 cup uncooked sushi rice
TO GARNISH (optional)
Green onion
Avocado
sesame seeds
Time
Time
Prep Time: 3 hours
Cook Time: 20 minutes
Serves
Serves
2
Storage
Storage
Keeps well in a container in the refrigerator for 2 - 3 days
METHOD
Get saucy. Place the soy sauce, mirin, sugar, honey, sesame oil, ginger and garlic in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer for 5 to 10 minutes. Remove from heat and cool to room temperature.
Marinate. Pour the soy sauce mixture (teriyaki) into a large, shallow dish. Add the steak. Turn to coat. Cover and refrigerate for 3 hours.
Cook. Drain the beef, reserving the marinade to be added back again later. Heat oil in a large frying pan over medium-high heat. Cook steak for 3 to 4 minutes each side (for medium) or until cooked to your liking. Transfer steak to a plate. Cover loosely with foil. Set aside for 5 minutes to rest while you cook the vegetables.
Add the onion and red pepper to a pan and sauté until onions are soft and translucent, 5 minutes. Add mushrooms and continue cooking until water content has cooked off.
Remove vegetables from the pan and add in the reserved marinade and stir in cornstarch to thicken.
Serve. Serve over rice and pour thickened marinade over top. Garnish with green onions.
Replace beef with a tofu steak or tempeh (as pictured) and replace the honey with maple syrup.
Rice can be purchased loose and in bulk from a bulk store or bulk section of your supermarket and you can use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
Support your local farmers by looking to your local Farmers' Market and stockists of locally farmed vegetables.
Look to local farms and butchers for your meats.
If buying pre-made Teriyaki sauce, Naked Natural Foods in Vancouver makes a range of soy free(!) sauces including this Naked and Saucy Teriyaki spotted in Fresh Street Market, Whistler.
See if you can find a local, small scale honey producer such as Alpine Honey in the Upper Squamish Valley. Have a read about their philosophies on beekeeping and sustainable practices in the industry.
Look to local farms and butchers for your meats.
If buying pre-made Teriyaki sauce, Naked Natural Foods in Vancouver makes a range of soy free(!) sauces including this Naked and Saucy Teriyaki spotted in Fresh Street Market, Whistler.
See if you can find a local, small scale honey producer such as Alpine Honey in the Upper Squamish Valley. Have a read about their philosophies on beekeeping and sustainable practices in the industry.
Onions are typically available fresh in BC August through March and peppers August through October.
Check out what foods are in season in BC when HERE.
Check out what foods are in season in BC when HERE.
*Adapted from Taste's Teriyaki Beef recipe
Photos by Keir Atkinson
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