Teriyaki Eye Fillet With Bok Choy
/Method
For the teriyaki glaze, combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
Set up a steaming pot ready for your bok choy.
Heat a heavy-bottomed frying pan over high heat. Add the steaks and sear one side until browned (around 3 minutes). Flip the steaks over and sear the other side.
If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki glaze into the pan with the beef, and let it boil.
Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steak to a cutting board and let them rest for a few minutes.
Steam the bok choy for a few minutes till tender. Slice your beef teriyaki with a sharp knife, Drizzle the remaining teriyaki sauce onto the sliced steaks and bok choy. Serve with steamed jasmine rice.