GRILLED STEAK TERIYAKI. JON STYLE

 

GRILLED STEAK TERIYAKI. JON STYLE

 

PORTIONS: 3

 

INGREDIENTS

3 steaks of your choice

 

TERIYAKI SAUCE

1/4 cup soy sauce

2 tbsp. water

1 tbsp. rice wine

1½ tbsp. honey

1 garlic clove minced

1½ tsp. minced ginger

½ tsp cornstarch

 

STIR FRY VEGETABLES

2 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1 japanese eggplant, sliced

1 red bell pepper, cut in squares

3 zucchinis, sliced

6 baby bock choy, washed well

2 tbsp. oyster sauce

 

METHOD

Cut and measure the ingredients for the recipe.

In a bowl mix well the ingredients for the sauce, except the cornstarch.

Pat dry the steaks with paper towel. Put them in a dish to marinate with 1/3 of the teriyaki sauce.

The cornstarch, mix in with the rest of the sauce in a pot. Bring it to a boil, lower the flame and cook slowly for about 3 minutes.

Heat up the top stove griddle.

Heat the oil in a wok and stir fry ginger and garlic, do not brown it.

Add the eggplant, red pepper, zucchini and stir fry for a few minutes. Do not overcook.

Incorporate bock choy, oyster sauce and cook until bock choy is done. Turn off the heat.

Place the steaks in the griddle. Mark and cook them the way you like them.

Serve the steaks in a plate with some of the glaze on top, the rest in small serving bowls and vegetables.