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
- Coconut oil (or a cooking oil of your choice)
For the sauce:
- Tamari (a Japanese form of soy sauce)
- Brown sugar
- 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.