Teriyaki Steaks

Ingredients

• 4 beef steaks about 180 g each (e.g., sirloin)
• 150 ml teriyaki sauce
• 300 g lotus root
• 2 tbsp rice vinegar
• 150 g shiitake mushrooms
• 1 Zucchini
• 2 carrots
• pepper (ground)
• 4 tbsp peanut oil
• Salt
• 2 tbsp sesame seeds

Instructions

1. 1.

   Rinse the steaks, pat dry and mix with 4-5 tbsp of the sauce. Cover and refrigerate for about an hour.

2. 2.

   Meanwhile peel and slice the lotus root. Blanch briefly in boiling water with vinegar, shock in cold water, then drain. Clean the mushrooms, remove stems and score the caps star‑shaped. Wash, trim, halve lengthwise and slice the zucchini. Peel carrots and cut diagonally into slices.

3. 3.

   Remove the meat from the marinate, season with pepper and sear in a pan over medium heat with 2 tbsp hot oil for about 2 minutes on each side. Finish to desired doneness over low heat.

4. 4.

   In the remaining oil, sauté the mushrooms, zucchini and carrot slices for 3-4 minutes. Add lotus root slices and let them warm through. Season with salt and plate.

5. 5.

   Let the steaks rest briefly, slice and arrange atop the vegetables. Drizzle with the leftover teriyaki sauce and sprinkle sesame seeds before serving.