Beef Teriyaki with Carrot & Cabbage Salad recipe

Mar 13, 2014 by


This week has accidentally turned into a Japanese food fiesta. This didn’t last for the whole week though because I went out of town for the second half of the week. Anyways, my Japanese week started when I realized that I still had a pack of shabu-shabu cut beef in the freezer. As the days have been quite hot and humid, making it into shabu-shabu wouldn’t be a good idea. At the same time I had been wanting to eat HokBen’s cabbage & carrot salad. After some recipes flicking on the web, I decided to go with Beef Teriyaki because I have all the ingredients and it’s one of the simplest to cook.

Of course, when I cook I always try my best not to use canned/bottled sauces. So the same principle goes in cooking this beef teriyaki. Instead of using bottled teriyaki sauce, I mixed some ingredients available in the pantry to make the sauce. The result? Tasty and yummy for a quick 30 minutes spent in the kitchen. Awesome! And don’t forget to cook fluffy white rice to go with this dish.


P.S. For the carrot and cabbage salad, I used bottled mayonnaise instead of homemade mayo because currently I’m not allowed to eat fresh mayo.




Beef Teriyaki with Carrot & Cabbage Salad

Beef Teriyaki
  • 1/2 cup soy sauce
  • 1/4 cup mirin (Japanese rice wine)
  • 1/4 cup sugar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 500 gram beef (I used my leftover shabu-shabu slices)
  • 1 onion, thinly sliced
  • 1 tablespoon oil
  • Green onion, thinly sliced
  1. Pour soy, mirin, sugar, honey, sesame oil, garlic and ginger in a saucepan and bring to boil over medium heat. Once boiled, reduce heat and simmer for 10 minutes. Let cool.
  2. Prepare the washed and dried beef in a shallow bowl and pour the mixture in. Cover and let it marinate for 15 minutes.
  3. Heat oil in a pan and stir fry onion until translucent. Do not overcook (brown) the onion.
  4. Add beef and cook it to your liking. A thin slice would only require around 2-3 minutes and the dish is done!
  5. Transfer the dish into a serving plate and garnish with green onion.


Carrot and Cabbage Salad
  • 1 carrot, julienned
  • 1/2 cabbage, thinly sliced using mandolin
  • mayonnaise
  1. Mix carrot and cabbage in a bowl, and mix with mayonnaise to your liking.

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