Teriyaki beef with mushroom hotpot

Teriyaki beef with mushroom hotpot

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 20 minutes
  • 10 minutes
  • Waterford Cabernet Sauvignon 2009


  • 500-600 g lean free-range sirloin steak
  • Sunflower oil
  • Teriyaki sauce (see recipe below)
  • Thinly shredded spring onion, for sprinkling
  • Cooked noodles, for serving
  • For the teriyaki sauce:
  • ¼ cup soya sauce
  • ¼ cup mirin
  • 1 T brown sugar
  • For the mushrooms:
  • 250 g portabellini mushrooms, rinsed and trimmed
  • 120 g shiitake mushrooms, rinsed and trimmed
  • 200 g exotic mushroom mix, rinsed and trimmed
  • 1 bunch spring onions, chopped
  • 1 or 2 cloves garlic, crushed
  • 1 chunk fresh ginger, grated
  • Sea salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 220°C. Trim the fat from the steak. Oil, then brown over a medium to high heat. Place in a small roasting pan just large enough to take it.

Pour over half the teriyaki sauce and turn to coat. Bake at 220°C for 5 minutes. Turn to glaze with the marinade. Cover tightly and leave to rest for 5 minutes. Slice thinly and moisten with the pan juices.

To make the teriyaki sauce, bring the ingredients to a boil, stirring until the sugar has dissolved, then simmer for a few minutes.

To prepare the mushrooms, fill a baking dish with the mushrooms. Mix the remaining teriyaki sauce with the spring onion, garlic and ginger. Pour over the mushrooms.

Cover with baking paper and bake at 220°C for 10 minutes, until just cooked and still fleshy. Turn to coat with the juices, then season to taste.

Sprinkle the steak with the thinly shredded onion and serve with the mushrooms and cooked noodles.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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