With the increasing financial hardship and economic strain, more NEasters are choosing to dine in and save some money, rather then eat out.  Given the fact that more and more people are taking on this custom, I am including a recipe that I came upon a few weeks ago for all our money-saving friends, and those who want to try a little something different.  A Beef teriyaki with cucumber salad recipe I discovered in an Asian-style cookbook (Homestyle Asian) intrigued my creative side, as well as my taste buds.

The preparation time is around 20 to 30 minutes, takes 20 minutes to cook and serves 4 people.

What you will need for the beef teriyaki:

• 4 filet steaks
• 2 tablespoons mirin
• 1 tablespoon of sake (optional, but recommended)
• 1 garlic clove, crushed
• 1 teaspoon of sugar
• 1 teaspoon of ginger
• 1 teaspoon of sesame seeds
• 1/3 cup of soy sauce

What you will need for the cucumber salad:

• 1 large cucumber, peeled and diced
• 2 scallions, thinly sliced
• 2 teaspoons of sugar
• 1 tablespoon of vinegar (rice wine vinegar preferred)
• ½ red pepper, diced
• ¼ a cup of water

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