Ingredients for Teriyaki Sauce Veal Recipe
750 gr Tenderloin
100 gr Teriyaki sauce
50 gr Soy sauce
3 red peppers, optionally hot red peppers
50 gr Brown sugar
500 gr Baby Spinach
How to Make Veal with Teriyaki Sauce?
The meat is sliced into medallions. It is marinated two hours in advance with salt, pepper, olive oil and fresh rosemary.
It is very important to use olive oil in the marinade process. Because olive oil will soften the meat by preventing the meat from breathing.
If the tenderloin is not going to be used, if you have tougher meat on hand, the meat is chopped as desired, sealed and left to boil to soften the tough meat.
Thus, tough meats will also become soft easily. However, since the tenderloin is already quite soft, such a process will not be necessary.
After the meat is marinated, a sauce is made with teriyaki sauce, soy sauce and brown sugar in a separate pan.
Optionally, sesame oil, oyster sauce can be added to the sauce and flavored with different spices.
The sauce is cooked by pulling until it becomes viscous. The tenderloins are cooked on both sides at high heat and sliced according to the desired degree of cooking.
At the final stage it is combined with spinach and sauce and peppers. Care should be taken that the spinach does not die. It is sautéed on the stove one last time and served.