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Nutrition Facts
Serving Size 1 (350g) Recipe makes 4 servings The following items or measurements are not included below: 8 slices ginger
Calories 892
Calories from Fat 477		(53%)
Amount Per Serving		%DV
	Total Fat 53.0g	81%
	Saturated Fat 20.2g	101%
	Monounsaturated Fat 21.6g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 215mg		71%
Sodium 2171mg		90%
Potassium 1188mg		33%
Total Carbohydrate 28.9g		9%
	Dietary Fiber 1.5g	5%
	Sugars 18.6g
Protein 69.3g		138%
detailed view... how is this calculated?

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Recipe #50409 | 2¾ hours | 2½ hours prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: KitchenManiac
Jan 8, 2003

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has.

SERVES 4 (change servings and units)

Ingredients

1 kg beef tenderloin or boneless beef sirloin, cut into 4 steaks
1/2 cup soya sauce
1/3 cup brown sugar
3 tablespoons sake, rice wine or sherry wine
8 cloves garlic, crushed
8 slices ginger
2 spring onions, cut into 4 cm lengths
2 tablespoons sesame seeds
1 head garlic, peeled
fresh ground black pepper
8 toothpicks

Directions

1
Combine soy sauce, brown sugar, sake, crushed garlic, ginger and spring onions.
2
Pour over meat in a baking dish, cover with plastic wrap and refrigerate for 2 hours (at least) Make garlic kebabs by threading three cloves of garlic onto each toothpick.
3
Brush with sesame oil and season with salt and pepper.
4
Leave them aside.
5
Heat the grill to high and when ready to cook, oil the grill plate.
6
Arrange the meat in a straight line on the centre of the grill.
7
Sprinkle generously with black pepper.
8
After 6-8 minutes for medium-done meat, turn the steak over using tongs, and sprinkle with black pepper.
9
Add the garlic kebabs to the hot grill and cook for 2 minutes on each side.
10
Place meat on platter and leave for 2-3 minutes.
11
Place a steak on top of the kebabs and sprinkle with sesame seeds.

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Featured Reviews for This Recipe

From: Skinnyboy

On Nov 16, 2004

A very nice teriyaki steak kind of thing. Not too hard to make, but it does require some pre-planning as it's best if it marinates for a while. I did find that the steak toughens if you leave it too long tho. I've made it recently by cutting the steaks in to strips, to make kebabs. Very popular at parties and with guests, and works great on chicken as well. I'm pretty sure that everything I have to say has been said before, but I'm here to confirm it.

2 people found this review helpful

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From: Crazyinlove200

On Jul 20, 2004

I LOVE this steak recipe!!It has a lot of taste.Although I didn't use black pepper it was still great.My mother and I really enjoyed.It was kinda hard to make, but it was ssoo worth it.I REALLY liked the sauce, everything was wonderful!I will definitly make it again,and show it off!!My dad loved it,mom loved it,even my husbend -who doesn't like steak- loved!Thanks a bunch!!

3 people found this review helpful

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From: Hey Jude

On Jul 26, 2003

This is how I'll make steak from now on; it was such a hit with my family. I didn't change a thing with this recipe, but I did change the technique a bit. The marinade is so delicious that I couldn't bear to discard it, so I brought it to boil for one minute and basted the steaks while they cooked. I also basted chicken breasts with the marinade for my daughters who refuse to eat beef. My daughters LOVED their chicken and asked me to cook it this way from now on! I served this dish with steamed jasmine rice and flash-cooked greens with garlic. We used the boiled marinade as a sauce over the rice. We had an excellent meal tonight! Thank you so much KitchenManiac for another wonderful recipe!

6 people found this review helpful

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From: Sue L

On Mar 23, 2003

This had a great teriyaki type of flavor in the meat. The garlic turned out nicely; the grilling sweetened it and gave it a nice smoky flavor. A great way to have steak! I'll definitely make this recipe again! Thanks!

4 people found this review helpful

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