Beef Teriyaki With Cucumber Salsa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 scotch steak fillets
• 40 ml soy sauce
• 2 tablespoons sherry wine
• 2 cloves garlic, crushed
• 1 teaspoon grated fresh ginger (i have used jarred)
• 2 teaspoons sugar
• 1 large lebanese cucumber, seeded
• 1/2 red capsicum (bell pepper)
• 2 spring onions
• 2 teaspoons sugar
• 1 tablespoon rice wine vinegar
• 1/2 lemon, juice of
• 2 teaspoons roasted sesame seeds (for garnish)

Recipe

• 1 combine ingredients for marinade.
• 2 immerse steak in marinade, turning to coat.
• 3 refrigerate at least half an hour.
• 4 peel cucumber and dice into 1cm cubes.
• 5 slice capscicum into strips and then across ways to be about the same size as the cucumber.
• 6 slice spring onions on the diagonal (make sure you use some of the green bit) combine in a salad bowl.
• 7 in a small saucepan, combine the sugar, vinegar and 2 tbs water.
• 8 boil, stirring until the sugar has dissolved, and them simmer for 2 minutes, or until it has thickened slightly.
• 9 squeeze in the lemon juice.
• 10 allow to cool for a few minutes, and then poor directly over the salsa.
• 11 cook the meat to your liking.
• 12 retain the marinade.
• 13 i use the gf and have it rare.
• 14 allow it to rest at least 10 minutes.
• 15 slice the steak into thin strips, retaining the shape of the steak.
• 16 boil the marinade for 3 minutes to remove any bacteria.
• 17 keep warm until serving.
• 18 serve the steak on a bed of plain rice.
• 19 top with some reserved marinade, and the salsa and finally with the sesame seeds.