Beef Tataki Teriyaki

BEEF TATAKI:--
300 g of steak
75 ml of rice bran oil
3 cloves of garlic
2 tbsp of SIDS SPRING ONION OIL
1½ tbsp black sesame seeds
1½ tbsp sesame seeds
1 spring onion
1 tbsp fried onions
SIDS SALT & PEPPER to taste
TERIYAKI SAUCE:--
50 ml of GF soy sauce
50 ml of water
1½ tbsp brown sugar
1 garlic clove
1 tsp sesame oil
½ tsp SIDS PEPPER & GARLIC OIL
½ tsp cornflour

Bring the steak to room temperature for at least half an hour.
Pat the steak dry with kitchen paper and season with SIDS SALT & PEPPER. Mix the normal sesame seeds with the black sesame seeds then roll the steak in this.
Heat SIDS SPRING ONION OIL in a frying pan and fry the meat for 1 minute per side. (the pan must be hot) Remove from the pan, leave on a cutting board for 1 minute then place the steak in a freezer bag. That minute prevents the plastic from melting. Place in the freezer for 30 minutes.
Place all the ingredients of the teriyaki sauce, excluding cornflour and SIDS PEPPER & GARLIC OIL, in a saucepan. Simmer for a few minutes. Mix the cornflour with a little water to make a paste. Add to the teriyaki sauce and cook until desired thickness. Remove the garlic. Add SIDS PEPPER & GARLIC OIL to taste. Keep warm at low temperature.
Peel the garlic then cut into slices. Heat the rice bran oil in a saucepan. Fry the garlic slices for about 2 minutes until golden brown. Remove in time, because it will continue to cook once you remove the garlic. Overcooked garlic tastes bitter. Drain on kitchen paper.
Wash the spring onion under the tap and cut into diagonal rings. Cut the meat into thin slices.
Serve the steak with fried onions, fried garlic, spring onions and the homemade truffle-teriyaki sauce. This Beef Tataki Teriyaki is best eaten with chopsticks.