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Roast teriyaki beef recipe image

Print Roast teriyaki beef

Teriyaki is a Japanese cooking technique involving a glaze of soy sauce, mirin and sugar. Marinating the beef takes a bit of patience, but is deeply rewarding. This is equally good cold and thinly sliced with a salad of peppery leaves such as watercress, mustard leaves, rocket and mizuna; or eaten hot with a sauce made with the marinade and served over mash flavoured with a hint of wasabi paste.


  • 1.1kg boneless beef roasting joint
  • 4 tbsp kikkoman soy sauce
  • 4 tbsp dry sherry
  • 2 tbsp mirin
  • 1 tsp brown sugar
  • 2 tbsp olive oil
  • 3cm fresh ginger, grated
  • 2 garlic cloves, crushed
  • Black pepper
  • Salt & pepper


  1. Marinade the beef joint in all the ingredients overnight or for at least a couple of hours.
  2. Preheat oven to 220°C/Gas 7. Remove the joint from the marinade (reserve), pat dry and roast for 20 minutes then reduce the oven to 190°C/Gas 4 for the remainder of the roasting time (see note).
  3. Rest the meat in a warm place; pour the reserved marinade into the roasting tray with the meat residues and scrape together into a sauce.
  4. Cook and taste, adjusting the seasoning if necessary and adding a touch of stock. Strain then serve over the beef.

Cooks notes

Once the joint has roasted for the initial 20 minutes, turn the oven down to 190°C, and allow a further:
15min/450g (for rare) and rest for 20 mins
15min/450g plus 15 mins (for medium-rare) and rest for 20 mins
15min/450g plus 30 mins (for well-done) and rest for 20 mins
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