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.
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1–2 packets of Quorn beef-style pieces
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(or 4 large thin beef steaks)
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1 tbsp black treacle
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½ glass of sherry
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Soy sauce
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1 tsp mustard
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1 tsp ginger
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2 cloves of crushed garlic
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Butter
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Step 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.
Step 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.
Step 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.
Step 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.
Step 5:
Serve with egg-fried rice and fresh green beans.
Like The Article? Buy The Book!This article originally came from the book 'Fish Pies and French Fries, Vegetables, Meat & Something Sweet' at
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