Teriyaki
2 tbsp. l dry sherry
2 tbsp. l light soy sauce
1 cm ginger root
1 clove of garlic
1 tsp Sahara
½ tsp red pepper sauce
4 slices of beef fillet
2 tbsp. l sesame oil
Chives
In a shallow dish, mix wine, soy sauce, ginger, garlic, sugar and red pepper sauce to taste. Add strips of fillet and stir. Leave for an hour, mixing 1-2 times. Heat the pan, add sesame oil. Drain the marinade, keeping it, and put the meat in a pan. Fry for 2-3 minutes until browning. Sprinkle with marinade and sprinkle with green onions. Leave on fire for another 3-5 minutes, until most of the marinade boils. Sprinkle with coriander and serve with pickled cucumbers or salad and rice.
2 tbsp. l dry sherry
2 tbsp. l light soy sauce
1 cm ginger root
1 clove of garlic
1 tsp Sahara
½ tsp red pepper sauce
4 slices of beef fillet
2 tbsp. l sesame oil
Chives
In a shallow dish, mix wine, soy sauce, ginger, garlic, sugar and red pepper sauce to taste. Add strips of fillet and stir. Leave for an hour, mixing 1-2 times. Heat the pan, add sesame oil. Drain the marinade, keeping it, and put the meat in a pan. Fry for 2-3 minutes until browning. Sprinkle with marinade and sprinkle with green onions. Leave on fire for another 3-5 minutes, until most of the marinade boils. Sprinkle with coriander and serve with pickled cucumbers or salad and rice.
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