This veal teriyaki, made with veal tenderloin, is incredibly tender and delicious. Easy to prepare, it was a hit with the whole family, so much so that the children fought over the last bits and especially the sauce. The veal tenderloin is very tender and pairs perfectly with the Japanese flavors. It's naturally gluten-free when you use tamari (gluten-free soy sauce) instead of traditional soy sauce. This simple dish is perfect for a quick Asian-inspired meal. Discover this recipe now!
Ingredients
Preparation
-
Prepare the marinade:
In a bowl, combine the tamari, mirin, honey, sesame oil, minced garlic, and grated ginger. Add the veal fillet pieces and marinate in the refrigerator for 30 minutes to 1 hour to allow the meat to fully absorb the flavors.
-
Sear the meat:
Heat the vegetable oil in a frying pan or wok over medium-high heat. Drain the veal pieces (reserve the marinade) and brown them for 2 to 3 minutes on each side. Remove them from the pan and set aside.
-
Prepare the teriyaki sauce:
Pour the marinade into the pan and bring it to a boil. Reduce the heat and simmer for 2 to 3 minutes to thicken the sauce slightly.
-
Assemble the dish:
Return the veal fillet pieces to the pan and coat them well with the teriyaki sauce. Cook for another 1 to 2 minutes over low heat.
-
Serve:
Arrange the veal pieces, coated in sauce, on plates. Sprinkle with sesame seeds and spring onions for a touch of color and freshness. Serve with basmati rice or sautéed vegetables for a complete meal.
