Mixed teppanyaki (mixed barbecue)
8 individual, medium peeled green king prawns
skinless chicken breast
200 g, (4x50g) trimmed chicken tenderloin)
lean beef rump steak
256 g, (buy 320g)
2 clove(s), crushed
fresh red chilli
1 whole, thinly sliced
reduced salt soy sauce
125 ml, (1/2 cup)
2 tbs, (Japanese cooking wine)
2 tsp, finely grated
1 medium, thickly sliced
1 medium, thinly sliced
4 individual, halved lengthways
8 individual, stems removed
- Cut beef horizontally into 4 thin steaks. Combine beef, chicken, prawns, garlic, chilli, 2 tablespoons soy sauce and half the olive oil in a glass or ceramic dish. Cover and set aside.
- Combine sugar, mirin, ginger, sesame oil, sesame seeds and remaining soy sauce in a small serving dish. Set dipping sauce aside.
- Preheat a chargrill or barbecue over medium-high heat. Toss capsicum, carrot, corn and mushrooms with remaining oil in a large bowl. Cook, turning, for 5 minutes or until golden and tender. Transfer to a serving platter.
- Increase heat to high. Cook chicken and prawns for 2 minutes each side or until golden and cooked through. Cook beef for 30 seconds each side or until cooked to your liking. Transfer to serving platter. Serve grilled meats, seafood and vegetables with dipping sauce.