Teriyaki Eye Fillet With Bok Choy

Teriyaki Eye Fillet With Bok Choy

Recipe By Michael Weldon

Ingredients

  • 300 g Coles steak

  • 4 pieces bok choi

Teriyaki Glaze

  • ½ cup soy sauce

  • ¼ cup brown sugar

  • 1 ½ tsp fresh ginger, minced

  • 1 tsp fresh garlic, minced

  • 1 tbsp honey 

  • 3 tbsp mirin 

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.