Beef Teriyaki with Crispy Sweet Potato Chips #glutenfree #teriyaki

Previously in the blog we have given you the recipe for the pure and traditional Japanese Teriyaki Sauce. This can be kept in the fridge and used anytime. Here we have used to make Teriyaki Steaks. You can serve with any side dish you like, ie potato mash, steam vegetables, green salad.... The simplest option is to serve the steaks with their teriyaki sauce on a bed of steamed rice with  vegetables on the side.

Crispy Leek Strips

Ingredients:

2 Scotch Fillet Steaks
1/2 cup Teriyaki Sauce
1 tablespoon gluten-free Plain Four*
1/2 cup Leek Strips
1/2 Sweet Potato, sliced thinly
Some Roasted Sesame Seeds, if necessary
Salt and Pepper





Method:

Deep fry leek strips and sweet potato slices until golden brown and crispy.
Remove from the pan and place on paper towel and toss with a little salt.
Sprinkle some salt and pepper on the steaks, toss both sides with some flour (* This will make the outside of steak take on a char-grilled flavour as home stove is heat not as high as the restaurant grill) Heat the saucepan/ grill pan to very hot, toss some olive oil and pan fry the steaks both sides until  dark as you like.
Pour the Teriyaki sauce into the pan and cook on high heat until the sauce is reduced. 
Sprinkle with roasted sesame seeds and place crispy leek strips on the steak.
Serve with steam rice and crispy sweet potato chips.

 Contact: leeandhocklaiskitchen@gmail.com

Sweet Potato Crispy Chips