Teppanyaki Recipe

Teppanyaki Recipe

Ingredients :

350 g scotch fillet steak, partially frozen

100 g fresh shiitake mushrooms

100 g small green beans

6 baby yellow squash

1 red pepper, seeded

6 scallions

4 small eggplants

200 g canned bamboo shoots, drained

1/4 cup cooking oil

1 teaspoons salt

1 teaspoon freshly ground pepper

Sesame seed sauce, to serve


Method :

Use a very sharp kitchen knife to slice the steak into very thin slices and place on a large serving platter. Season with salt and freshly ground pepper, set aside. Cut the eggplants into long thin diagonal slices. Discard the stems of the mushrooms. Top and tail the beans, cut into half if the beas are more than 7 cm long. Quarter the squash, and cut the pepper into thin strips. Slice the scallions into length of 7 cm long, discarding the green part. Arrange all the vegetables in a separate bundles on a plate. Heat up a frying pay until very hot. Lightly brush with the oil. Quickly fry about a quarter of the meat, searing on both sides. Then push to the edge of the pan. Wuickly stir-fry a quarter of the vegetables, adding a little oil if necessary. Serve small portions of the meat and vegetables to the diners who will dip the food into the sauce. Best to serve with steamed rice.


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