Caribbean Beef Teriyaki
This recipe for Caribbean Beef Teriyaki is courtesy of the Suriname Island in the Caribbean. Although a long way from Japan, more and more restaurants are featuring Japanese cuisine including the sushi, meat and tempura dishes.
- 1-1¼ lb sirloin steaks
- 2 Tbsp dark brown sugar
- 2 Tbsp mirin
- 2 Tbsp sake
- 2 Tbsp soy sauce
- Olive oil
- 1 spring onion, chopped finely
- To make the Teriyaki sauce, combine the brown sugar, mirin, sake and soy sauce in a small bowl and stir to combine well.
- If your steaks are very lean, rub a teaspoon of olive oil onto each steak, turn steak over and repeat the same process. If your steaks have a lot of fat marbled in with the meat they should not need any oil.
- Heat a heavy bottom sauté skillet over high heat until very hot. Add the steaks and sear one side until browned. Flip the steaks over and sear the other side. If you want the steaks medium rare, reduce the searing time.
- If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki sauce into the pan with the beef, and bring it to a boil. Flip the steaks over repeatedly until the teriyaki sauce is very vicious and coats each steak in a thick shiny glaze. Transfer the steaks to a cutting board and let rest for 3-4 minutes.
- Slice your beef teriyaki with a sharp knife. Place on heated platter, drizzle the remaining teriyaki sauce onto the sliced steaks, sprinkle green onion on over top and serve.