We open at 8:30 AM
We open at 8:30 AM
Rachel Phillips Marketing Assistant

Rachel rejoined the VIP team after a season as a Chalet Host in Val d'Isere. Look out for plenty of exciting blog posts and lots of useful information!

Bring a little spice to the table this weekend

Fri August 12, 2016

Our Teriyaki Beef recipe is a firm favourite with VIP SKI guests. If you’re looking for something a little different this weekend or you want to impress your friends and family with a simple yet tasty dish, why not give it a try. 

The Recipe

- 700g rump steak, cut into thick steaks
- 8 tbsp soy sauce
- 2 limes, zest and juice
- 4 tbsp honey
- 1 x 4cm piece fresh root ginger, peeled and finely grated
- 2 garlic cloves, crushed
- 1 tsp chili puree (or more)

Fry the garlic, ginger and chili for about 30 seconds in a pan. Add the lime zest and juice, soy sauce and honey, then cook for a minute or so until reduced and thickened slightly. Leave to cool then poor over the steaks. Cover and refrigerate for at least 3 hours.

When you’re ready to cook, get your frying pan nice and hot and add a splash of oil. Shake off most of the marinade and fry the steaks for a couple of minutes on each side until nicely coloured. If you want them nice and pink, remove them from pan. If you’d like them a little more cooked, leave them a little longer on each side.

Once cooked, put the steaks to one side to rest, covering with a foil. Heat the remaining marinade in the pan.

Just before serving, slice the steaks into thin strips. Serve with stir friend vegetables, coconut rice and some hot teriyaki sauce drizzled over the top.

Did you know that for whole chalet bookings we offer a Menu Switch option? After a hard day skiing (and often quite a substantial lunch on the mountain), you might prefer to see a more simple dish on the menu.The switch menu gives you an even great choice of fabulous food in our catered chalets.

If you're already thinking about your Winter 2016/17 ski holiday, call us today on 0208 875 1957 to discuss your requirements with the team.

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Please contact Louise, Jess, Maxine, Cam or Millie if you have any questions.

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