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Teriyaki beef, sticky rice and cucumber
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulge in the delicious harmony of Teriyaki beef with sticky rice for a satisfying meal.
Ingredients:
  • 200.00 gm sushi rice
  • 42.90 gm sushi seasoning
  • 125.00 ml teriyaki sauce
  • 2cm piece fresh ginger, peeled, finely grated
  • 600g beef rump steak
  • 2 Lebanese cucumbers, cut into thin ribbons (see note)
  • 2 green onions, thinly sliced
  • 1 long red chilli, finely chopped
  • 1 tsp sesame oil
  • 12.00 gm sesame seeds, toasted
Instructions:
  • 1. Start by rinsing the rice multiple times until the water runs clear. Set the rice in a strainer over a bowl and let it drain for 10 minutes. 2. Combine the drained rice and 1 cup of cold water in a saucepan over medium heat. Cover it, bring it to a boil, then lower the heat to simmer for about 12 minutes until the water is absorbed. 3. After removing it from the heat, let the rice sit covered for another 10 minutes. Transfer it to a large ceramic dish. 4. Use a plastic spatula to gently break up any lumps in the rice. Gradually add 1/4 cup of sushi seasoning while lifting and turning the rice until it cools down. 5. Once cool, cover the dish and refrigerate. Enjoy your delicious rice!
  • In a large shallow glass or ceramic dish, mix together teriyaki sauce, garlic, and ginger. Add the beef and coat it well. Cover and refrigerate for 3 hours or overnight, if possible.
  • 1. Take the chilled rice out of the refrigerator. Preheat a greased barbecue plate or chargrill over medium-high heat. Drain the beef. Grill the beef for 3 to 4 minutes on each side for medium doneness or to your preference. Place the beef on a plate and loosely cover with foil. Let it rest for 10 minutes before serving.
  • In a bowl, combine cucumber, onion, and chilli. Drizzle with oil and the remaining sushi seasoning. Toss gently to mix. Thinly slice the beef. Serve by dividing sticky rice among four ramekins, then carefully turning them out onto a plate. Enjoy with sliced beef and cucumber salad, topped with sesame seeds.

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