I would have missed this post, if it hadn’t been for a last minute idea. I was supposed to post about a very easy sweet, I have been making many times in the past, but my little kitchen elf did something-I have no idea what-and the sweet was a total failure. Then my son gave me an ultimatum, either to take him to the beach or else… and this threat was hanging above my head like the sword of Damocles. What would you do if you were me? I woke up in the morning, prepared this meal I am presenting today, which by the way was really good and easy, wore my bathing suit and headed straight to the beach. So now, after a full day including household works and swimming I am sitting on my bed and writing about our lunch today. I was inspired for this recipe from Campbell’s site and the reason I chose this particular one was because of its simplicity. The end result was really good and that is why I am posting about it. If you are in a hurry and you need something simple yet tasteful, I am suggesting to add this to your recipes to do.
Teriyaki Beef Snitsels
Ingredients
3 tbsp peanut oil
1 ¾ beef stock
2 tbsp soy sauce
1 tbsp packed brown sugar
½ tsp garlic powder or 1 or 2 cloves of garlic minced
¼ tsp ground ginger
1 can mushrooms
3 tbsp sake
4 beef snitsels
2 tbsp cornstarch dissolved in 2 tbsp water
Instructions
In a pot put the peanut oil in medium to high heat. Throw the mushrooms and sauté for a few minutes. Add the garlic, ground ginger and sake and sauté for couple of minutes. Next add the stock, sugar and soy sauce, lower heat to low and let it simmer for 15 minutes. In the meantime place a skillet over medium heat and add the snitsels. Cook according to your liking. I like them very well done, absolutely no blood. I am opening a parenthesis here; while I was in the States I had real trouble with that. When I was saying very well done, they either brought them to me with blood or burnt. I could never get a steak cooked as I like it. Anyway, I made my complain and I am closing my parenthesis here. When the snitsels are ready, just throw them into the sauce let them simmer for couple of minutes and serve. I served it with rice in which I have thrown a very tiny pinch of crocus (saffron) to get this nice yellow color and unique taste.