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teriyaki ribeye steak

teriyaki ribeye steak with garlic fried rice

Gary @ BigSpud
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Ingredients
  

  • 250 g ribeye steak
  • 100 ml Kikkoman's teriyaki sauce
  • 4 cloves garlic crushed
  • 1/2 teaspoon sugar
  • 1 onion diced
  • 1 bundle asparagus sliced
  • 2 carrots peeled and diced
  • 1 mugful cooked rice cooled
  • 2 eggs beaten
  • Sea salt

Instructions
 

  • Sous-vide the steak with 70ml teriyaki sauce at 60C for 1 hour. Put aside until ready to cook.
  • Get a wok and a frying pan over a very high heat. Put a splash of oil in the wok and add the garlic and sugar. After just a few seconds add the onion, carrot and asparagus and stir fry for 3 - 4 minutes until starting to go tender. Add the rice and continue to stir fry until warmed through.
  • In the other frying pan sear the steak for 60 seconds on each side, adding half the remaining teriyaki sauce to the pan at the end to glaze. Remove to a board then slice into thick fingers.
  • Add the egg and last of the teriyaki to the rice and stir for another 60 seconds. Spoon into bowls and serve with the steak slices on top. Sprinkle a little sea salt on the exposed flesh of the beef.