• 1kg (2.2 lb) rump steak, thickly sliced
  • 1 tsp. garlic, crushed
  • 1 tsp. ginger, crushed
  • ½ cup honey
  • ¼ cup soy sauce
  • ¼ cup beef stock
  • ¼ cup rice wine vinegar
  • ¼ tsp. black pepper, ground

To Thicken

  • 2 Tbsp. cornstarch
  • 2 Tbsp. water


  1. In a frypan over high heat, lightly brown the beef, then put to the side.
  2. Next, in a slow cooker, add the garlic, ginger, honey, soy sauce, beef stock, rice wine vinegar and the black pepper.
  3. Next, gently mix in the sliced beef strips.
  4. Cook on low for 6-8 hours or until the beef is tender.
  5. To thicken the sauce, mix together the cornstarch and the water together. Gently stir into the teriyaki beef mix.
  6. Cook on high for 15 minutes.
  7. Serve & Enjoy

Cooking Tips

  1. If beef isn’t your thing, then you can also do this dish with chicken instead. Both variations work incredibly well, so it just comes down to personal preference.
  2. As I mentioned above, make sure you use a cheap cut of beef like rump or round for the best results.
  3. You can use jar teriyaki sauce instead of making one from scratch. Just use one and a half cups of the teriyaki sauce and leave all the ingredients out except the beef. You might still need to thicken it with the cornstarch at the end of cooking.

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