TERIYAKI STEAK AND RICE RECIPES

Steps:

• Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Steps:

• Place the rice in a colander and rinse with running water. Drain. Then add the rice to a saucepan. Soak the rice in 2 ½ cups of water for 20-30 minutes. Place the saucepan over a medium heat and loosely cover with a lid. Cook for 12-15 minutes or until the water has evaporated and the rice is tender. Turn the heat off and cover tightly with a lid. Allow to rest for 10 minutes. Season your steak with salt. And allow to sit while your rice cooks. When the rice is done, place a frying pan over high heat. Drizzle the steak with the vegetable oil. Sear the steak in the hot pan for about 2 minutes each side, flipping every 10 seconds or so. Then brush the steak with the Teriyaki Marinade and turn that side over to sear in the pan. Do the same to the other side and continue doing this for another 2 minutes or so…glazing, turning, glazing and turning until you get a lovely sticky glaze and a deep colour on your steak. Transfer the steak to a plate to rest for 5 minutes before slicing. Place the same pan (without cleaning it) back onto a medium heat. Add the pak choi, cut side down. Pour over about 3 tablespoons of the Teriyaki Marinade. Add 3 tablespoons of water and cover with a lid to allow the vegetables to steam for 3-4 minutes. Then remove the lid and allow the liquid to evaporate for a minute or so. Place some of the cooked rice in serving bowls. Top with the pak choi, steak slices, half an egg and drizzle with the steak resting juices. Sprinkle over the Sichimi togarashi if using and sliced spring onion. *NOTES: Sichimi togarashi is a Japanese spice blend that contains (among other things) sansho pepper, chilli powder, sesame seeds, nori and dried orange peel. It’s available from Asian supermarkets.