A. Mixed Plate Recipe
Hamburger Steak, Teriyaki Steak, & your choice of Beef Stew, Beef Curry, Chili
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Ingredients
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Hamburger Steak
Teriyaki Steak
Choice of Beef Stew (recipe shown) — Beef Stew
Choice of Beef Curry (alternate option)
Choice of Chili (alternate option)
Common/Plating
Method
Hamburger Steak
- 1
Prepare patties
In a large bowl combine ground beef, finely diced onion, minced garlic, panko, milk, egg, Worcestershire, salt, and pepper. Mix gently until combined; avoid overworking. Divide mixture into two equal portions and form into oval patties about 3/4-inch thick.
- 2
Sear
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add patties and sear 3-4 minutes per side until a brown crust forms and internal temperature reaches 160°F (71°C). Remove patties to a warm plate and tent with foil.
- 3
Pan sauce
Reduce heat to medium, add remaining 1 tablespoon oil to the skillet if needed and add 1/2 cup beef stock, scraping browned bits from the bottom with a wooden spoon. Stir in butter if using and simmer 2 minutes until slightly reduced. Spoon sauce over hamburger steaks before plating.
Teriyaki Steak
- 4
Make teriyaki sauce
In a small bowl whisk together soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic until sugar dissolves. Set aside.
- 5
Cook steak and finish sauce
Heat 1 tablespoon vegetable oil in a separate skillet over high heat. Pat steak dry and sear 2-3 minutes per side for medium-rare depending on thickness (longer if thin slices). Remove steak and let rest 2 minutes, then slice thinly across the grain if using a whole piece. Lower heat to medium, pour the teriyaki mixture into the pan and bring to a simmer. Mix cornstarch with 1 tablespoon water to make a slurry and add to pan, stirring until sauce thickens (30–60 seconds). Stir in sesame oil and add sliced steak back to coat. Garnish with sesame seeds and sliced green onions.
Choice of Beef Stew (Beef Stew shown)
- 6
Prepare beef
Pat the 1/2 lb stewing beef dry and season with 1/2 tsp salt and 1/4 tsp pepper. Lightly toss with the 2 tsp flour to coat.
- 7
Sear and simmer
Heat 1 tablespoon oil in a small pot over medium-high heat. Brown the beef cubes on all sides for 3–4 minutes. Add chopped onion, carrots, and potatoes and cook 2 minutes. Stir in tomato paste and then add 1 cup beef stock, thyme, and bay leaf. Bring to a gentle simmer, reduce heat to low, cover, and cook until beef is tender, about 35–45 minutes. Adjust seasoning with salt and pepper and remove bay leaf before serving.
Choice of Beef Curry (alternate)
- 8
Sauté and simmer
Heat 1 tablespoon oil in a pot over medium heat. Add sliced onion and cook until soft, about 3–4 minutes. Add beef cubes and brown briefly, then stir in curry powder and tomato paste to coat. Add potatoes, carrots, and 1 cup beef stock. Bring to a simmer, cover, and cook 30–40 minutes until beef and vegetables are tender. Adjust seasoning to taste.
Choice of Chili (alternate)
- 9
Cook chili
Heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add ground beef and brown, breaking up with a spoon. Stir in chili powder, cumin, and salt. Add crushed tomatoes and beans, bring to a simmer and cook 15–20 minutes until slightly thickened. Adjust salt and spices before serving.
Common/Plating
- 10
Cook rice
Cook 2 cups steamed rice according to package or rice cooker instructions. Stir in 1 teaspoon butter if desired.
- 11
Assemble mixed plate
On each plate place 1 cup cooked rice. Arrange one hamburger steak and the teriyaki steak portion beside the rice. Spoon a 1/2-cup serving of your chosen accompaniment (beef stew, or if selected, beef curry or chili) next to the steaks. Garnish with pickled vegetables or a small salad on the side. Serve immediately so steaks remain hot and sauces are flavorful.
