Slow cooker teriyaki beef

 

 


Slow cooker teriyaki beef

1 tbsp olive oil

1.5kg piece blade or topside beef

250ml (1 cup) Massel beef style liquid stock

80ml (1/3 cup) light soy sauce

60ml (1/4 cup) mirin seasoning

60ml (1/4 cup) cooking sake

2 tbsp brown sugar

2 garlic cloves, crushed

2 tsp finely grated fresh ginger

Toasted sesame seeds, to serve

Sliced green shallots, to serve

Step 1

Heat the oil in a large non-stick frying pan over medium-high heat. Add the beef and cook, turning often, for 10 minutes or until browned. Transfer to the slow cooker.

Step 2

Place the stock, soy sauce, mirin, sake, sugar, garlic and ginger in a jug. Stir to dissolve the sugar. Pour over the beef. Cover and cook on Low, turning the meat occasionally, for 8 hours or until very tender.

Step 3

Transfer the beef to a large plate. Use 2 forks to coarsely shred. Return the beef to the slow cooker to cover in sauce. Divide beef among serving plates. Sprinkle with sesame seeds and shallots. Serve with sliced chilli and rice.

 

 

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