BEEF TERIYAKI 

Never overcook beef.  It becomes tough and dry.  Medium rare is perhaps the most popular, but for the hard core meat lovers, it’s rare or blue. 

INGREDIENTS

350 gm of beef tenderloin 
2 tablespoons sake
1 tablespoon Gula Melts Coconut Nectar
2 tablespoons soya sauce
2 tablespoons mirin
1 tablespoon cooking oil
Sesame seeds for garnishing

METHOD

Make the teriyaki sauce by combining the sake, mirin , soya sauce and Gula Melts Coconut Nectar in a saucepan and simmer over a medium flame until slightly thickened.  
In a hot grilling pan, pour the oil.  Over high heat, sear the beef on all sides until brown.  
Pour the prepared teriyaki sauce onto the hot pan and turn the meat over and over until fully coated with the sauce. 

Cook to desired level: rare = 2 mins, medium = 4  mins, well done = 5 mins. per side.

Remove beef from the pan and let it rest 5 minutes.  Cut into 1cm thick slices, pour remaining sauce to coat the meat and garnish with sesame seeds.