Ingredients
- ( 400 grams) Rump Steak
- ( 1 medium) Green Capsicum
- ( 1 medium) Eggplant
- ( 2 cup) Button Mushroom
- ( 1 1/2 cup) Green Cabbage
- ( 2 tbsp) Fish Sauce
- ( 1/2 cup) Lemon Juice
- ( 1 tbsp) Mirin
- ( 3/4 cup) Basmati Rice
- ( 4 tbsp) Vegetable Oil
Did you know?
This dish is all about being prepared, get all the ingredients ready and then make sure your pan is hot before you start cooking.Quick Teppan-Yaki
Serves 4Time 30 minsEasy, quick Japanese at home
Fat - total
4g
6%
Fat - saturated
3g
11%
Salt
876mg
38%
Protein
28g
56%
Carbs
38g
12%
Sugar
5g
6%
Energy
1862kJ
21%
Fibre
5g
18%
% based on an adult’s recommended daily intake
Ingredients
- ( 400 grams) Rump Steak
- ( 1 medium) Green Capsicum
- ( 1 medium) Eggplant
- ( 2 cup) Button Mushroom
- ( 1 1/2 cup) Green Cabbage
- ( 2 tbsp) Fish Sauce
- ( 1/2 cup) Lemon Juice
- ( 1 tbsp) Mirin
- ( 3/4 cup) Basmati Rice
- ( 4 tbsp) Vegetable Oil
Method
-
Teppan-Yaki only takes minutes to cook but it is important to have all of the food preparation done before you start.
-
Cut the capsicum into 3cm strips and then the eggplant and cabbage into similar sized pieces, cut the stem of the mushrooms so they can sit flat and clean with a dry paper towel.
-
Once all the food prep is done using ideally a cast iron pan otherwise the heaviest pan you have heat the pan until it is very hot.
-
While the pan is heating up combine the soy, lemon and mirin for the cheats version of ponzu dipping sauce.
-
You will be cooking all the ingredients in the same pan starting with the steak cooking for 2-3 minutes on each side, followed by the eggplant, capsicum, cabbage and mushrooms in any order you desire.
-
Serve the steak and vegetables with the cheats ponzu sauce and rice cooked as per packet instructions.
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