Ginger Teriyaki Beef

After we arrived in New Zealand, we ate so much beef that I am sure at least 5 cows had to die. Each. Within 6 month. Just kidding… But seriously. We went from hardly ever eating red meat (except in Spaghetti Bolognese) to ‘What’s for dinner? Beef, of course.’ within a week.

It just tasted so different to what we were used to. And was incredibly delicious. There was nothing better than a good steak from the BBQ.

Well, red meat is not quite what is good for you. It is not bad either. But eating it every day was certainly not recommended in my little nutrition bible.

So we have reduced the amount of cows we eat dramatically. And unintentionally Sunday has become our Beef Day. Last week I made this delicious ginger teriyaki beef with rice – yum. I would like to share it with you. Try it. I am sure you will love it.

Ginger Teriyaki Beef.

Serves: 2
Source: ‘The Complete Book of Modern Asian’ from The Australian Women’s Weekly


40 ml teriyaki sauce
60 ml hoisin sauce
1 tbsp mirin
1/2 tbsp peanut oil
350 g beef, lean
125 g broccoli
125 g snow peas
50 g baby corn
10 g ginger
50 g bean sprouts


  1. Cut beef in stripes.
  2. Wash snow peas and broccoli and cut broccoli in small florets. Cut baby corn lenghtways in half.
  3. Combine teriyaki and hoisin sauce and mirin in a small bowl.
  4. Heat half the oil in wok and stir-fry beef until browned. Take beef out of wok and set aside.
  5. Heat remaining oil in wok and stir-fry brocoli until almost tender.
  6. Return beef to wok with sauce mixture, peas, corn and ginger. Stir-fry until vegetables and beef are cooked.
  7. Remove from heat and sprinkle with sprouts.
  8. Serve with rice.


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