INGREDIENTS:
450g-500g beef rump or, rib eye steak or, sirloin (approx. 1.5cm thick)
2 tbsp green ginger wine
1 tsp sugar
2 tbsp light soy sauce
2 tbsp teriyaki marinade
Oil
METHOD:
1. Trim steak and place in a plastic bag with teriyaki marinade and rotate to coat. Leave for 1-2 hours. Remove from marinade and pat dry.
2. In a small bowl mix sugar, soy sauce and green ginger wine.
3. Heat a heavy based fry pan well and brush steaks with oil. Cook on high, for approximately 2 minutes on each side. Steaks should be rare. Remove from fry pan and place on the side.
4. Remove heat under pan. Add the soy and ginger wine mixture and let it bubble briskly for 10 seconds or until glossy and slightly reduced.
5. Return steaks to pay, turning them once in the glaze to coat, then remove to a plate. Let the rest for a few minutes then slice on an angle, into thin strips.
6. Serve beef on a bed of rice. Drizzle any remaining glaze over beef. Garnish and serve the beef dish as part of a buffet with salads.
Serves 3-4 persons