Glenfiddich Solera Fifteen & Beef Teriyaki with Steamed Rice

Glenfiddich 15YO Solera

Taste: Silky smooth, revealing layers of sherry oak, marzipan, cinnamon and ginger. Full-bodied and bursting with flavor.


Beef Teriyaki with Steamed Rice


For the meat:

  • Flank steak
  • Cornstarch
  • Coconut oil (or a cooking oil of your choice)

For the sauce:

  • Tamari (a Japanese form of soy sauce)
  • Brown sugar
  • Water
  • Cornstarch
  • Red pepper flakes
  • Green onions
  • Garlic cloves
  • Fresh ginger

Preparations Beef Teriyaki

  • Make the sauce by whisking together the tamari, brown sugar, water, cornstarch and red pepper flakes. Set aside while you cook the beef.
  • Slice the steak into strips and transfer them to a zip top bag with cornstarch. Toss to coat the strips in cornstarch.
  • Cook the beef in a skillet in an even layer for several minutes. Then, remove the steak from the pan and set aside.
  • Add the sauce ingredients, green onions, garlic and ginger to the skillet and cook.

NOTE: For best results, be sure to shake off any excess cornstarch before browning the beef so each piece is just very lightly coated

For the Steamed Rice ( 8 servings )

  • 3 cups Thai jasmine rice (1 lb 5 oz)
  • 3 3/4 cups water


Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve. Bring rice and water (3 3/4 cups) to a boil in a 4-quart wide heavy pot and boil, uncovered, without stirring, until steam holes appear in rice and grains on surface look dry, 5 to 7 minutes. Reduce heat to very low, then cover pot with a tight-fitting lid and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Gently fluff rice with a fork.