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Terriyummy Beef Strips

 

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Terriyummy Beef Strips
 

 

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Recipe

Terriyummy Beef Strips

It is like Teriyaki, but so much yummier when you make it yourself. The secret ingredient is the cola.

Times

  • Prep Time : 30 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 30 min

Servings

4-6 Servings

Ingredients

  • Two top rib roast cut into 1 cm thick 'Boksburg Ribs', often found as flanken. Ask your butcher to cut the strips vertically (1/2 inch) so that you will have a strip of meat with about 7 little bones
  • 2 Beef Bouillion Cubes
  • 2 cups boiling water
  • 1 cup coca cola (not diet)
  • little oil for frying
  • 2 cloves fresh garlic crushed
  • 2 inch piece of fresh ginger peeled and grated
  • 1 red-eye chilli (finely chopped)
  • bunch of coriander (This gives it that fresh Thai taste)
  • 2 Tbl sugar
  • 1 tablespoon honey
  • 2 Tbl sweet wine
  • 1 tsp potato starch dissolved in 1/4 cup cold water

Directions

Pre heat oven 350 F

Fry meat strips until golden brown. These can also be cooked on the braai/BBQ first. Remove and set aside.

In a small pot dissolve the beef bouillon cubes in boiling water over medium heat. Don’t simmer for too long as you don’t want the liquid to evaporate too quickly.

Fry garlic and ginger in a little oil for a minute.

Add sugar, honey, wine, coke and return to heat. Whisk as you bring it to the boil. Reduce heat to a simmer and add dissolved potato starch while still whisking.

Cook until thickened. Remove from heat.

If you’re short on time, I believe Glicks have a Pesachdik Teriyaki Sauce, however, I would still add the fresh coriander to the sauce.
Pour sauce over meat and roast covered for 30 minutes.
Reduce heat to 300, remove cover and continue to cook, for about another 30 minutes basting every now and then until golden brown. Cover until ready to serve. Then reheat.

Tags

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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