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Recipe for :

Beef in Teriyaki Sauce

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Teriyaki have a look at Japanese Teriyaki under Tips,etc.

"The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil".


300g beef, slice into strips
1 large red pepper (cut into strips) or 1 medium sized onion (cut into strips)
2 tsp chopped garlic
1/4 tsp ground ginger or several strips of fresh ginger
2 tsp cooking sherry or Chinese cooking wine
3 - 4 tbs Teriyaki sauce
1 tbs vegetable cooking oil
1 ts. cornstarch in 3 - 4 tbs water


  • Heat cooking oil over high heat.
  • Add garlic and ginger to cook for 1 min. If using onion, add it together with the garlic and ginger.
  • Add beef, brown lightly and then add sherry.
  • Stir fry till beef is more or less done.
  • If using red peppers, add the red peppers now.
  • Lower heat to medium or medium high.
  • Add the teriyaki sauce.
  • Mix the sauce well with the beef and red peppers.
  • Stir fry for about 3 - 5 minutes until the red pepper is cooked but is still crispy.
  • Add the cornstarch mixture and cook until sauce thickens.
  • Serve with steamed white rice.

This dish can be cooked very quickly and yet taste good.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".