Monday, September 27, 2010

Beef Teriyaki

16 oz top sirloin or beef tenderloin
Some oil for pan-frying


1 tablespoon soy sauce
1 tablespoon sake


4 tablespoons soy sauce
4 tablespoons sake
4 tablespoons sugar
4 tablespoons mirin
2 teaspoons corn starch (mixed with 2 teaspoons water)


White sesame seeds
Some chopped scallions, optional


Slice the beef into thin pieces, across the grain. Marinate the beef with the Marinade, for about 20 minutes.

Mix all the ingredients in the Teriyaki Sauce. Heat up a small sauce pan and prepare the sauce. As soon as the sauce starts to bubble, remove it from the heat.

Add some oil to your skillet and pan-fry the beef, until slightly charred. Transfer the beef to a serving ware, and add the Teriyaki Sauce on top. Garnish with white sesame seeds and chopped scallions, if used. Serve the beef teriyaki immediately with steamed white rice.


Chicago Style Italian Beef


* 3 cups beef broth
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon onion salt
* 1 teaspoon Italian seasoning
* 1 teaspoon garlic powder
* 2 bay leaves
* 2 (.7 ounce) packages dry Italian-style salad dressing mix
* 1 (4-5 pound) rump roast


1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, Italian seasoning, garlic powder, bay leaves, and salad dressing mix in a saucepan. Stir well, and bring to a boil. (If freezing beef, cool completely and add to beef in freezer bag.)
2. Place roast in slow cooker, and pour broth mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Serve with Chicago style "giardiniera" relish and/or pepperoncinis and lots of juice. As they say in Chicago, "the wetter the better." (Note that while Chicago Italian beef sandwiches may also include Italian sausage as a "topping," true Chicago Italian beefs do not include melted cheese or sauteed onions. These are Philly beefs!)