Beef Teriyaki Tacos

• Meat

  • 400 g Beef sizzle, steak

• Produce

  • 2 Spring onions

• Condiments

  • 2 tbsp Mirin
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 2 tbsp Brown sugar, dark
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Olive oil spray

• Bread & Baked Goods

  • 12 Dumpling wrappers, round

• Beer, Wine & Liquor

  • 2 tbsp Sake

Found on chewtown.com

Ingredients

• 12 round dumpling wrappers (or wonton wrappers)
• Olive oil spray
• 400g beef sizzle steak
• 2 tablespoons dark brown sugar
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 cup cooked rice, to serve
• 2 spring onions, finely sliced
• Sesame seeds, to serve

Directions

• Preheat oven to 200 degrees Celsius (390 Fahrenheit).Turn two 6 cup muffin trays over and spray the base with olive oil. Spray each dumpling wrapper on both sides with olive oil and then place the wrappers between the muffin mounds like THIS. I managed to fit 6 wrappers on each muffin tray. Place in the oven and bake for about 8 minutes, or until golden and crisp. Remove from oven and allow to cool.Combine sugar, mirin, sake and soy sauce in a small bowl and stir till well combined and sugar is dissolved. Preheat a grill pan and a frypan over medium heat. Pour the soy mixture into the frypan and bring to the boil. Turn down the heat and simmer until the sauce thickens.Brush oil onto the sizzle steaks, and in twos cook on the grill pan for 30 seconds each side. Once cooked, place in the simmering teriyaki sauce and turn over a few times in the sauce allowing it to coat the steaks. Remove and set aside. Repeat with remaining steaks then slice the cooked steaks into thin strips.To serve the tacos, place a tablespoon of rice in the base of each shell, top with slices of the teriyaki beef, a tablespoon full of the remaining sauce and sprinkle with the spring onions and sesame seeds.