Thursday, June 24, 2010

Teriyaki Steak Kebab

This is a quick easy recipe to try if you don't really want a big dinner. The only cooking involved here is to fry the steak. The secret to this is to cut the steak very thin and cook it in a realy hot pan for 2-3 minutes. I have cooked cheaper cuts of steak this way with great success. You could also try this with sirloin steak.

Teriyaki Steak Kebab

by Trevor Thornton

Makes 8 pita kebabs

Difficulty Easy - Moderate

Olive oil
2 striploin steaks, cut into very thin strips
Teriyaki sauce, (if you don't have it dosen't matter)
½ whole white cabbage, very finely sliced
1 small packed of rocket, or any lettuce leaf
1 tub of sour cream
4 tbsp tomato and coriander salsa, see previous recipe
8 pita bread, prepare as per packet instructions


Place a frying pan on a high heat and leave there until it starts to smoke. Place 1-2 tbsp on olive oil on the pan and place ¼ of the steak into the hot pan. Leave for 30 seconds and then stir to cook on all sides for another minute. Pour in 2 tbsp of the teriyaki sauce and toss the mixture through. The meat is now done. The whole cooking process should be no longer than 3 minutes. Remove the meat from the pan and place into a sieve to drain.

This will produce medium soft steak. Cook for a further minute if you prefer well done. Repeat this procedure until all the steak is cooked. If you add all the steak in at once the meat will release its juices and the frying pan will cool down and the meat will stew and it will become tough. The key to frying the steak is it has to be cut thin and you have to fry it hard hot and fast.

To make the kebab spoon a spoonful of the salsa into the bottom of the pita bread followed buy a spoon of the soured cream. Add layers of steak, cabbage and rocket. Top with some more salsa and sour cream.

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