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Fillet of Beef Teriyaki       HT  MC  Japanese  30mins plus marinating


Serves 4        Hot   Beef    Main Course  Dairy Free  Eggless  Japan  Asia  Asian



450g/1lb Beef Fillet

2 tbsp Sesame Oil

4 tbsp Teriyaki Sauce

Olive Oil

100g/4oz Pickled Ginger, sliced

4 Garlic Cloves, thinly sliced

4 Spring Onions, sliced on the diagonal

Vegetable oil for Frying




1. Place the beef in a bowl and spoon over the sesame oil and teriyaki marinade. Turn to coat well, cover and refrigerate for at least 4 hours, preferably overnight, turning the meat occasionally.


2. Bring the meat to room temperature, then lift the meat out of the marinade and pat dry.


3. Preheat grill to high. Brush meat sparingly with olive oil and sear all over under the grill for 2 minutes, turning as necessary. Turn down the heat to medium and grill for a further 20 minutes, turning a few times.


4. Transfer the meat to a warm dish, cover with foil and leave to rest in a warm place for 10 minutes.


5. Meanwhile, heat a 1cm/1/2in depth of oil in a frying pan add the ginger, sliced garlic and spring onions and fry until golden. Remove with a slotted spoon and drain on kitchen paper.


6. To serve - thinly slice the meat, scatter the ginger, garlic and spring onions over the top and drizzle over the meat juices.


More Beef Recipes  |  Beef Cuts  |  General Beef Preparations  |  More Japanese Recipes



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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