Teppanyaki Mixed Barbecue Food
TEPPANYAKI (MIXED BARBECUE)
You could substitute beef rump or sirloin steak for the eye fillet. Teppanyaki is traditionally cooked on a grill plate, on or near the table, and is eaten in batches; a portable electric grill is ideal. You can cook on a grill plate on the stove top or outside barbecue.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Shell and devein prawns, leaving tails intact. Combine garlic, sauce and chilli in medium bowl, add prawns, chicken and beef, mix well; stand 15 minutes.
- Remove and discard mushroom stems; cut a cross in the top of caps.
- Cook ingredients, except green onions, in batches, on heated oil grill plate (or grill or barbecue) until vegetables are just tender, prawns and beef are cooked as desired and chicken is cooked through.
- Serve with green onion and individual bowls of dipping sauce.
- Dipping sauce Combine ingredients in a medium saucepan; cook, stirring, until sugar dissolves.
Nutrition Facts : Calories 261.2, Fat 15.2, SaturatedFat 5.8, Cholesterol 60.6, Sodium 2213.8, Carbohydrate 11.7, Fiber 1.9, Sugar 6, Protein 19.6
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- Gather all the ingredients. Please note that I doubled the Teppanyaki Sauce recipe above so it's easier to see in the step-by-step pictures. This amount will serve 4 instead of 2.
- Gather all the ingredients. Serve the meat on a serving platter and keep in the refrigerator until you’re ready to cook.
- Preheat the electric griddle to 375 ºF (190 ºC) and grease the cooking surface with oil. If the meat is well-marbled, you do no need to grease the area where you cook the meat. Put vegetables and meat. We usually divide the griddle space into different sections, such as the meat section, vegetable section, or mushroom section, etc. Season the vegetables and mushrooms with salt and pepper and keep the meat unseasoned.
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