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What you need:

2  6oz steaks (1/2
2 tbsp dark brown sugar
2 tbsp mirin
2 tbsp sake
2 tbsp soy sauce

What you do:

To make the teriyaki sauce, combine the brown sugar, mirin, sake and soy sauce in a small bowl and stir to combine.

If your steak is very lean, rub a teaspoon of oil onto each steak. If the steaks have a lot of fat marbled in with the meat they shouldn’t need any oil. Heat a heavy bottomed frying pan over high heat until very hot. Add the the steaks and sear one side until browned.
Flip the steaks over and sear the other side. If you want your steaks medium rare, reduce the searing time, if want your steaks well done, increase the searing time.

If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki sauce into the pan with the beef, and let it boil.

Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steaks to a cutting board and let them rest for a few minutes.

Slice your beef teriyaki with a sharp knife. Drizzle the remaining teriyaki sauce onto the sliced steaks and serve.

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What you need:

1 lb / 450 g  pork loin, sliced into pieces
1 small tin  pineapple chunks
1 large onion diced
1 red & 1 green  peppers, sliced into strips
2 tbsp of soy sauce
3 tbsp of peanut oil
4 tb of cornflour
3 tbsp of ketchup
1 tbsp of sugar
1 tsp of salt
3 cloves of crushed garlic

What you do:

In a saucepan boil the pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keeping the pork stock for later).
Blend 2 tbsp of cornflour and soy sauce then coat the pork with the cornflour mixture.
Fry the pork in a lage frying pan  until golden brown then set aside.
Dissolve the remaining 2 tbsp of cornflour on 1/2 cup of pork stock – set aside.
Sauté garlic and onions on oil, then add the  peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 tsp salt and the dissolved cornflour. Stir  continously until sauce thickens.
Pour over fried pork .

Serve with rice.

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