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Beef Teriyaki with Crispy Sesame Leaves and Vegetables

5 from 9 votes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 103 kcal

Ingredients
 

Wonton leaves

  • 12 Wonton frozen pasta sheets, round
  • 1 Egg Whites
  • Sesame black
  • Sesame
  • Coarse salt
  • Vegetable oil
  • 800 g Beef fillet

vegetables

  • 1 bunch Asparagus white
  • 1 Red pepper
  • 1 packet Snow peas
  • 2 Root vegetable
  • 1 bunch Spring onions
  • Basil
  • Fresh cress
  • Salt
  • Pepper
  • Sugar

marinade

  • 100 ml Soy sauce
  • Fresh ginger
  • Garlic
  • Chili sauce
  • Chilli flakes
  • Sesame oil
  • Lime juice
  • Honey
  • Cold butter

Instructions
 

marinade

  • Mix the ingredients for the marinade (except the butter) and set aside. Parry the meat, coat it with a little marinade and let it steep in the refrigerator for several hours.

Wonton leaves

  • Brush the wonton leaves with a little liquid egg white, sprinkle with sesame seeds and salt. Heat plenty of oil in a pan and fry the leaves until golden brown and crispy on both sides, then drain on kitchen paper.

Beef fillet

  • Take the beef fillet out of the refrigerator in good time so that it reaches room temperature. Then sear it on all sides and then cook in the preheated oven (approx. 200 degrees) until it has reached a core temperature of 55-60 degrees or is medium, depending on the meat diameter between 30-45 minutes. Wrap in foil and let rest for 10 minutes.

vegetables

  • Peel the asparagus and cut diagonally into thick slices. Peel the roots, cut in half and also cut diagonally into slices. Clean the snow peas and cut in half. Clean the peppers and cut into pieces. Cut the spring onions into thin rings.
  • Heat the oil in a wok or pan, first add the asparagus, salt and let it take on a little color. Then add the remaining vegetables (except for the spring onions) and fry them, season with salt, pepper and sugar, deglaze with the marinade and with the lid closed, let the vegetables simmer until al dente. Shortly before the end, fold in the spring onions, season to taste and thicken with a little cold butter.

Serving

  • Cut the fillet into slices, 2 slices per person. Arrange turrets with wonton leaves, vegetables, meat, repeat 2nd layer. Finish with a sheet of pastry, sprinkle with a little basil and cress, drizzle with a little sauce and serve. Boiled rice can be served if you like.

Nutrition

Serving: 100gCalories: 103kcalCarbohydrates: 0.9gProtein: 19.1gFat: 2.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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