Beef Teriyaki

Beef is an excellent meat for stir fry. Just slightly cooked, stir-fry beef is tender and moist. Most cooks don't tell you, but the secret to tender, succulent beef is to slice the beef across the grain. If you cut in the same direction as the grain the meat texture will be stringy and tough. Sirlion, knuckle, chuck are suitable for stir fry although the best cuts - ribs, usually the most expensive - give the most tender, moist and flavorful meats.

I use Mizkan Teriyaki Sauce (S$4.20 a bottle, 190 ml) for convenience. You may also prepare your own teriyaki sauce: combine equal parts of sake, mirin, light soy sauce, and sugar (such as 3 tbl each). Thicken in a sauce pan before pouring onto the meat.

Ingredients

2 spring onion, chopped
1/2 medium sized onion, chopped into quarters
2 cloves garlic, chopped
2 slices ginger
250 gm beef knuckle
Mizkan teriyaki sauce

Method

Heat oil in a wok until slightly smoking. Stir fry the ginger, scallion, garlic and onion for a min. Add the beef slices and stir fry until 3/4 done (pink color will slowly disappear). Add the teriyaki sauce and stir fry until done.

Very tasty with freshly steamed jasmine rice !