Beef Teriyaki with Cucumber Salsa

Beef Teriyaki with Cucumber Salsa Recipe - Japanese Cuisine

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 2

Introduction

Beef Teriyaki with Cucumber Salsa is a delightful fusion of flavors that brings together the rich, savory taste of beef with the fresh, crispiness of cucumber salsa. This recipe is perfect for those who appreciate the depth of Asian cuisine and enjoy experimenting with contrasting textures and flavors. The combination of a sweet and salty marinade with the tangy crunch of the salsa creates a dish that is not only pleasing to the palate but also visually appealing.

History

The origins of Beef Teriyaki can be traced back to Japanese cuisine, where "teriyaki" refers to a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The method made its way to Western kitchens, where it has been adapted and embraced, incorporating local ingredients and preferences. The addition of cucumber salsa is a modern twist, adding freshness and a hint of Mexican flair to the traditional Japanese dish.

Ingredients

2 Scotch steak fillets

Marinade

40 ml soy sauce
2 tbsp sherry wine
2 cloves garlic, crushed
1 tsp grated fresh ginger (jarred)
2 tsp sugar

Salsa

1 large Lebanese cucumber, seeded
0.5 red bell pepper
2 spring onions
2 tsp sugar
1 tbsp rice wine vinegar
0.5 lemon, juice of
2 tsp roasted sesame seeds (for garnish)

How to prepare

Combine the ingredients for the marinade.
Immerse the steak in the marinade, turning to coat.
Refrigerate for at least half an hour.
Peel the cucumber and dice it into 1 cm cubes.
Slice the capsicum into strips and then across to be about the same size as the cucumber.
Slice the spring onions on the diagonal, including some of the green part, and combine them in a salad bowl.
In a small saucepan, combine the sugar, vinegar, and 2 tbsp of water.
Boil, stirring until the sugar has dissolved, and then simmer for 2 minutes, or until it has slightly thickened.
Squeeze in the lemon juice.
Allow it to cool for a few minutes, and then pour it directly over the salsa.
Cook the meat to your liking, retaining the marinade. I use the gluten-free option and prefer it rare.
Allow the meat to rest for at least 10 minutes.
Slice the steak into thin strips, maintaining the shape of the steak.
Boil the marinade for 3 minutes to remove any bacteria.
Keep it warm until serving.
Serve the steak on a bed of plain rice.
Top it with some reserved marinade, the salsa, and finally, the sesame seeds.

Variations

For a spicier version, add chopped chili peppers to the salsa. Vegetarians can substitute beef with tofu or tempeh, marinating and cooking it in the same way as the beef.

Cooking Tips & Tricks

To ensure the beef is tender and flavorful, marinate it for at least 30 minutes or, for best results, overnight. When cooking the steak, make sure the pan is hot before adding the meat to achieve a nice sear without overcooking. For the cucumber salsa, use a mandoline for evenly sliced vegetables, and always add the dressing just before serving to maintain the crispness of the vegetables.

Serving Suggestions

Serve the Beef Teriyaki with Cucumber Salsa over a bed of steamed jasmine or basmati rice for a complete meal. For a low-carb option, cauliflower rice makes an excellent substitute.

Cooking Techniques

Grilling the beef instead of pan-frying can add a smoky flavor to the dish. For the salsa, quick-pickling the cucumbers in the vinegar and sugar mixture can add an extra tang.

Ingredient Substitutions

If soy sauce is too salty, tamari or coconut aminos are great alternatives. Honey or maple syrup can replace sugar in the marinade for a natural sweetener option.

Make Ahead Tips

The marinade and salsa can be prepared ahead of time, with the beef marinating overnight for enhanced flavor. The salsa should be mixed with the dressing just before serving to maintain its crispness.

Presentation Ideas

Arrange the sliced beef attractively over the rice, and spoon the salsa over the top. Garnish with sesame seeds and a few sprigs of fresh cilantro for a pop of color and freshness.

Pairing Recommendations

This dish pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or a dry Riesling. For non-alcoholic options, a cucumber mint lemonade complements the flavors well.

Storage and Reheating Instructions

Store leftover beef and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently, adding a little water or additional soy sauce to prevent drying out. The salsa is best enjoyed fresh.

Nutrition Information

Calories per serving

A single serving of Beef Teriyaki with Cucumber Salsa contains approximately 300-400 calories, making it a moderate-calorie option suitable for those managing their weight or looking for a lighter meal.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the sugar in the marinade and salsa. The overall carbohydrate content can be adjusted by modifying the amount of sugar used or substituting it with a low-carb sweetener.

Fats

The fat content in this recipe comes mainly from the beef. Using lean cuts of beef can help reduce the fat content, while still providing a rich flavor. The sesame seeds also contribute healthy fats, which are beneficial for heart health.

Proteins

Beef Teriyaki with Cucumber Salsa is an excellent source of high-quality protein, essential for muscle repair and growth. The beef provides a substantial amount of protein, making this dish a satisfying and muscle-building option for athletes and those looking to increase their protein intake.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly from the fresh vegetables in the salsa. Cucumbers and red bell peppers are excellent sources of Vitamin C, while spring onions provide Vitamin K and folate. The beef contributes iron and zinc, important minerals for blood health and immune function.

Alergens

The primary allergens in this recipe include soy (from the soy sauce) and gluten (depending on the soy sauce and wine used). For a gluten-free version, ensure that gluten-free soy sauce and wine are used.

Summary

Overall, Beef Teriyaki with Cucumber Salsa is a balanced dish that provides a good mix of proteins, healthy fats, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a suitable option for a variety of dietary needs.

Summary

Beef Teriyaki with Cucumber Salsa is a versatile and flavorful dish that combines the rich taste of marinated beef with the fresh, crisp texture of cucumber salsa. It is nutritionally balanced, offering a good source of protein, vitamins, and minerals, while being adaptable to various dietary needs and preferences. Whether served for a special occasion or a weeknight dinner, it's sure to delight the senses and satisfy the appetite.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Beef Teriyaki with Cucumber Salsa. It was a warm summer day, and I had just finished visiting my dear friend, Mrs. Lee, who lived down the street from me. Mrs. Lee was a wonderful cook, and every time I went to visit her, I always left with a new recipe to try out in my own kitchen.

On this particular day, Mrs. Lee had prepared a delicious meal of Beef Teriyaki with Cucumber Salsa. The flavors were so vibrant and the combination of the tender beef and the refreshing salsa was simply divine. I knew I had to learn how to make this dish for myself.

After thanking Mrs. Lee for her hospitality, I asked her for the recipe. With a twinkle in her eye, she invited me into her kitchen and began to show me step by step how to recreate the dish. She explained that the key to a good teriyaki sauce was the perfect balance of soy sauce, sugar, and mirin. She also shared her secret ingredient – a touch of ginger – which added a subtle warmth to the sauce.

As Mrs. Lee chopped and marinated the beef, she explained to me the importance of using a high-quality cut of meat and allowing it to marinate for at least an hour to soak up all the flavors. While the beef was marinating, she showed me how to prepare the cucumber salsa. The crispness of the cucumber paired perfectly with the tangy rice vinegar and a hint of spice from the red chili flakes.

Once everything was ready, Mrs. Lee fired up her grill and expertly cooked the beef to a perfect medium-rare. The smell of the sizzling meat was intoxicating, and I couldn't wait to dig in. As we sat down to enjoy our meal, Mrs. Lee shared stories of her own grandmother, who had passed down many of the recipes she now cherished.

That day, not only did I learn how to make Beef Teriyaki with Cucumber Salsa, but I also gained a deeper appreciation for the art of cooking and the joy of sharing a meal with loved ones. Mrs. Lee's recipe became a staple in my own kitchen, and I often made it for my family and friends on special occasions.

Over the years, I have made a few tweaks to the recipe, adding my own personal touch here and there. Sometimes I like to add a squeeze of fresh lime juice to the salsa for a burst of citrusy flavor. Other times, I experiment with different cuts of meat or try out new marinades.

But no matter how many variations I make, the essence of Mrs. Lee's original recipe remains at the heart of it all. Every time I make Beef Teriyaki with Cucumber Salsa, I am transported back to that warm summer day in Mrs. Lee's kitchen, surrounded by the aroma of sizzling beef and the laughter of good friends.

Now, as I pass on this recipe to my own grandchildren, I hope that they too will find joy in cooking and sharing meals with those they love. And who knows, maybe one day they will discover their own special recipe, just like I did all those years ago.