23/10/14 18:00 Filed in: Chinese - Main
Now this dish is a household favourite both with the diners and with the cook. It takes minutes to make, and served with sticky basmati rice makes a very pleasing and tasty dinner.
I had the leftover rib of beef from Sunday (oh my I sound like Nigel Slater!), so I used that in substitute for a raw meat cut. Frankly, I am glad I did, the flavour from the beef was divine.
The vegetables were what I had left in the fridge, and can be easily substituted for other variants.
I like my Teriyaki quite hot, and with not cooking the chillies off in the oil at the beginning, you will need quite a few to make a punch.
I do not like MSG in my Chinese meals as a rule, so there is no cornflour used here.
The Soy Sauce I use in dishes like these is a sweet soy from Healthy Boy Brand - and is just right to complement the tang from the Teriyaki.
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