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Teppan YakiIngredients:500 gr beefsteaksalt and pepper100 gr shiitake100 gr haricot verts1 red or green bell pepper6 spring onions1 onion, sliced in rings1 can bamboo shoots60 ml vegetable oilSauce:soya/ginger dipping saucesesame seed sauce |
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How to prepare:Cut the steak in very thin slices (best when the meat is partly frozen) and sprinkle widely with salt and fresh ground pepper.Remove stems of the shii-take and thread the haricots (half the beans if too long).Cut the bell pepper lenghtwise in long, thin strips, the white part of the spring onions lenghtwise in strips of 6 cm, the onion in thin rings and the bamboo shoots to equal length. Put all vegetables in separate heaps on a plate.When your guests are seated, heat an electric grill/frying pan and grease with oil.Stir-fry a part of the meat quickly and slide to the edge of the grill. Stir-fry an equal part of the vegetables. Add some oil if necessary.Serve the teppanyaki with steamed rice and dip the meat and the vegetables in a dipping sauce.Repeat with the remaining ingredients till finished.
TIP: You can let the guests cook their own portions using a table-grill or raclette set.
First published: April 12, 2003, Netherlands |
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