Adam Liaw

Ingredients

• 500g beef scotch fillet, topside or rump, very thinly sliced
• ¾ cup chicken stock or dashi (you can used powdered dashi if you like)
• ¾ cup Homemade Teriyaki Sauce (or use 1/4 cup soy sauce, 2 tbsp sake, 2 tbsp mirin and 2 tsp sugar)
• 1 tsp sugar (optional)
• 1 brown onion, peeled and thickly sliced
• cooked short-grain rice, to serve
• benishouga (Japanese red picked ginger), to serve
• 2 sliced spring onions, to serve
• shichimi tougarashi (Japanese seven spice), to serve (optional)