Beef teriyaki

Preparation - 5 minutes

Get the steaks out of the refrigerator in advance. Peel and finely chop or grate the garlic cloves. Peel and finely grate the ginger root.

Finishing the teriyaki beef - 20 minutes

Pat the steaks dry with paper towels and heat a skillet or grill pan over high heat.

Drizzle the steaks with a little olive oil and cook for a few minutes on each side. Steak is best when it is still rosé, but you can bake it longer depending on how you like yours.

Let the steak rest for a few minutes, keep it warm in tinfoil.

Heat the garlic, ginger, mirin, honey, soy sauce, brown caster sugar and juice of half a lemon in the pan that the steak was baked in. Let the mixture thicken into a syrupy sauce.

Then divide the steak into slices, serve with the teriyaki sauce and finish with sesame seeds. Serve with noodles or fried rice, enjoy!