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Terriyummy Beef Strips

sharon lurie ribs

It is like Teriyaki, but so much yummier when you make it yourself. The secret ingredient is the cola.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • Two top rib roast cut into 1 cm thick 'Boksburg Ribs', often found as flanken. Ask your butcher to cut the strips vertically (1/2 inch) so that you will have a strip of meat with about 7 little bones
  • 2 Beef Bouillion Cubes
  • 2 cups boiling water
  • 1 cup coca cola (not diet)
  • little oil for frying
  • 2 cloves fresh garlic crushed
  • 2 inch piece of fresh ginger peeled and grated
  • 1 red-eye chilli (finely chopped)
  • bunch of coriander (This gives it that fresh Thai taste)
  • 2 Tbl sugar
  • 1 tablespoon honey
  • 2 Tbl sweet wine
  • 1 tsp potato starch dissolved in 1/4 cup cold water


Pre heat oven 350 F

Fry meat strips until golden brown. These can also be cooked on the braai/BBQ first. Remove and set aside.

In a small pot dissolve the beef bouillon cubes in boiling water over medium heat. Don't simmer for too long as you don't want the liquid to evaporate too quickly.

Fry garlic and ginger in a little oil for a minute.

Add sugar, honey, wine, coke and return to heat. Whisk as you bring it to the boil. Reduce heat to a simmer and add dissolved potato starch while still whisking.

Cook until thickened. Remove from heat.

If you're short on time, I believe Glicks have a Pesachdik Teriyaki Sauce, however, I would still add the fresh coriander to the sauce.
Pour sauce over meat and roast covered for 30 minutes.
Reduce heat to 300, remove cover and continue to cook, for about another 30 minutes basting every now and then until golden brown. Cover until ready to serve. Then reheat.

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