Page 250 - YC Cooking School

1. Mix the teriyaki sauce ingredients together in a large bowl and set aside until needed.

For the stir-fry

1. Place the sirloin onto a chopping board and tenderise it using a meat tenderiser .
2. Season the meat with freshly ground black pepper before slicing thinly.
3. Add oil to your wok and preheat it over a high heat until the oil just starts smoking.
4. Stir-fry the beef in small batches, allowing the steak to brown well on the outside but
still remain pink and soft on the inside. Remove and set aside.
5. Add a little extra oil to the wok and sauté the broccoli, yellow pepper and bok choy

until tender.
6. Return the meat to the wok and pour in some of the teriyaki sauce, mixing until the
sauce coats all the vegetables and beef slices. Taste and add more sauce if needed.
7. Garnish with fresh coriander and serve alongside the egg-fried rice.

For the egg-fried rice

1. Pre-heat your wok over a high heat and then add the sesame oil.
2. Add the spring onions and peas to the wok and toss until the peas have cooked
slightly.

3. Add the rice and warm through before stirring in the soy sauce.
4. Push the rice to the side of the wok and crack the egg into the open space.
5. Allow to cook slightly before scrambling and stir-frying into the rice.
6. Remove the wok from the heat and add the mung bean sprouts.

© Recipe copyright of Kamini Pather

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