Beef Medallions on Rice Cakes with Teriyaki Sauce

By Silver Fern Farms
Beef Medallions on Rice Cakes with Teriyaki Sauce
Preparation Time
Cooking Time
Click stars to rate


  • 1 pack Silver Fern Farms Beef Medallions
  • 4 Tbsp olive oil

Teriyaki Sauce

  • ¼ cup soy sauce
  • ¼ cup mirin
  • ¼ cup brown sugar

Rice Cakes

  • 1½ cups rice, cooked and cooled
  • 1 egg
  • 2 Tbsp plain flour
  • ¼ cup spring onions, chopped

Edamame Pesto

  • 1 cup frozen shelled edamame beans, thawed, blanched in boiling water
  • 2 cloves garlic, crushed
  • 2 Tbsp each: fresh basil and coriander leaves
  • ¼ cup vegetable stock
  • 2 Tbsp fresh lemon juice
  • ½ tsp salt



Remove the Silver Fern Farms Beef Medallions from the fridge and packaging. Season with freshly cracked pepper and 1 teaspoon olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.

To make the teriyaki sauce, combine all 3 ingredients. Stir well and set aside.

Heat a fry pan or barbecue to high and cook Silver Fern Farms Beef Medallions for 2½-3 minutes each side (medium-rare). Transfer to a plate, cover and rest.

In the same frypan, pour teriyaki sauce mixture in, bring to a boil, and simmer until reduced and thickened. Remove from heat.

For the rice cakes, place cooled rice, egg, and flour in a bowl. Stir through spring onion. Divide mixture into 4 portions. Press firmly and roll into balls in the palms of your hands. Lightly flatten. Heat remaining oil in a small frypan. Cook rice cakes for about 4-5 minutes each side or until golden and crisp.

To make the pesto, place all ingredients in a food processor and blend until quite smooth. Add a little more stock if it seems too thick. Set aside until ready to use.

Serving suggestion: place a spoonful of edamame pesto on top of each rice cake. Sit Silver Fern Farms Beef Medallions on top and drizzle with teriyaki sauce.

Stay Updated


Sorry, you are using an unsupported browser. Please upgrade to the latest version.