Beef Sirloin Teriyaki with Roasted Rice and Herbs

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      40 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

When I am cooking at home for bigger groups of friends, I will often go to this recipe. It’s simple to cook and the teriyaki and fresh herbs just jump on the palate. Serve with any of the vegetable sharing dishes.


Beef Teriyaki

  • 1 x 1.2–1.5 kg (2 lb 12 oz-3 lb


Trim the sirloin of all sinew, leaving a thin layer of fat across the top. Season heavily with salt and pepper.

Marinate the beef in half of the teriyaki sauce for an hour or so before cooking.

Heat your charcoal barbecue to hot.

Wash the rice and soak in water for 20 minutes. Then drain and allow to dry for 20 minutes.

In a medium-sized saucepan, heat the oil to