You could just as easily make this with quick-frying steak
(sometimes known as minute steak) but even after hammering the
meat and marinating for several hours it’s not always as tender as
I’d like it to be, whereas a good result is guaranteed with frozen
Quorn beef-style pieces – and it keeps the vegetarians happy.
Honey is more often used in teriyaki recipes, but the black
treacle adds a depth and sweetness of its own (not to mention a
healthy dose of iron) so give it a try, or use only half the given
amount of treacle with a spoonful of honey if you’re really not sure.
For more than four people use two packets of Quorn pieces
with the same amount of marinade.
1–2 packets of Quorn beef-style pieces
(or 4 large thin beef steaks)
1 tbsp black treacle
1⁄2 glass of sherry
Soy sauce
1 tsp mustard
1 tsp ginger
2 cloves of crushed garlic
Butter
Method
1. Put all the ingredients (except the Quorn and butter) in a bowl
and stir with a fork for a couple of minutes to liquidize the
treacle and get everything well mixed.
2. If you’re using fresh beef, cut it into strips and put them in a
casserole dish then pour the marinade over the meat, cover with
a lid and keep in the fridge for at least 4–6 hours, and preferably
overnight.
3. For the frozen Quorn method, warm some butter in a large
pan and cook the beef-style pieces from frozen for about 5
minutes before adding the sauce.
4. Bring the sauce to the boil and simmer gently for a few more
minutes, or for as long as it takes to cook some rice
5. Serve with egg-fried rice and fresh green beans.
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