Monday 11th of March 2013

Another week begins, meaning Beavers, Cubs and more slow-cooker meals to arrange.  Today, while Husband slept (he works nights!), the children were educated and I worked, the glorious machine pottered along with Teriyaki beef for our supper.  This is so easy to put together; you need to nothing more than cut up the beef and stir the sauce together. I do it all the night before, stick it in the 'fridge and then just transfer it to the cooker in the morning, switching it on just before we leave the house.  I sometimes do this dish using chopped up chicken thighs instead of the beef, which is also very tasty.

4 tbsp light soy sauce
2 tbsp sake, Shaoxing rice wine or dry sherry
2 tbsp mirin
2 tsp rice wine vinegar
3 tbsp caster sugar
2 tbsp grated ginger root
2 cloves garlic, minced
1 tbsp cornflour mixed with 50ml water

Mix everything together in the slow-cooker pot.

350g braising steak (I like beef skirt for this recipe)

Cube the beef and add to the pot, mixing well to coat it in the sauce.  You can refrigerate it overnight at this point.  Cook on LOW all day.  Scatter with shredded spring onions just before serving, if you like, then serve with rice and greens.

Cath xx