Beef Sirloin Teriyaki with Roasted Rice and Herbs

Name: Beef Sirloin Teriyaki with Roasted Rice and Herbs
Cook time: 40 min
Total time: 40 min
Yield: Serves — 6
Cuisine: Japan
Ingredients: 1 x 1.2–1.5 kg (2 lb 12 oz-3 lb 5 oz) beef sirloin; Sea salt and freshly cracked black pepper; 1 cup sushi rice; 500 ml (17 fl oz) vegetable oil; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped Fresh Vietnamese mint; 2 tablespoons chopped fresh shiso leaves; 60 g (2¼ oz) Korean dried chilli flakes; 250 ml (9 fl oz) beef teriyaki sauce

Preparation info

Serves —
6

Difficulty
Medium
Ready in
40 min

Appears in

Masu

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.

Ingredients

Beef Teriyaki

1 x 1.2–1.5 kg (2 lb 12 oz-3 lb

Asia
Japan
Main course
Gluten-free

Method

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