BEEF TEPPAN WITH RICE VERMICELLI

INGREDIENTS:

200g rice vermicelli

2 zucchinis (summer squash)

4 small red or brown onions

1 red capsicum

 (Dried red hot pepper)

125g/4 oz. snow peas

125g/4 oz. baby corn

Vegetable oil for deep frying

3/4k sirloin beef

¼ cup Worcestershire sauce

¼ cup soy sauce

2 tbsp. rice wine, ginger, spring onions, carrots, plain flour, black pepper, salt

PROCEDURE:

In a shallow dish, mix soy sauce, Worcestershire sauce and Japanese rice wine.

Add steaks and turn until well coated. Marinate for 10 minutes.

Remove steaks.

Pat dry on paper towel.

Reserve marinade.

Heat the oil in a large frying pan.

Fry steaks over a high heat for 2 minutes on each side, or until brown.             

Add ginger and sugar to marinade.

Stir until sugar dissolves.

Add to pan or a wok.

Cook for 5 to 6 minutes for medium steaks.

Remove steaks using a slotted spoon.

Cut into thin slices.

Arrange on serving plates.

Garnish with spring onions and carrots.

Serve with sauce.

Adjust the cooking time for the sticks according to your taste.

Cook for 3 to 4 minutes for rare.

5-6 minutes for medium and 10 minutes for well done.

VARIATION:

You can replace the sherry with sweet desert wine or Japanese rice wine.

For a none alcoholic alternative use grape or apple juice to make the marinade.

SERVING TIP:

Serve this delicately flavored dish stir-fried vegetable and cooked rice vermicelli.