Japanese Beef Teriyaki – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce, honey, mirin, sesame oil, garlic and ginger.

   Bowl

   💡Honey balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Marinate slice the rib-eye in half the sauce in the fridge about 30 minutes.

   BowlRefrigerator

   💡Set half the sauce aside before marinating: sauce that held raw meat doesn't go into the pan.
2. 3
   Heat the oil in a pan over high heat. Fry slice the rib-eye in batches 1–2 minutes, until golden.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 4
   Add the rest of the sauce for the pan and cook about 2 minutes, until the sauce thickens and coats the meat.

   Stove

   💡Without starch, the sauce thickens from the caramelizing honey: cook over medium-high heat, stirring, until glossy and clinging to the chicken.
4. 5
   Serve immediately and sprinkle with the sesame seeds and green onion.