Clean the meat from the shrouds, veins, bones and cut into strips. Heat 2 tablespoons of oil in a frying pan and fry the meat in 2 batches until golden brown.
Cut the onion into half rings and fry in a frying pan, greased with vegetable oil until soft and transparent.
Put all the meat in a frying pan, pour in the soy sauce and beer. Put off the teriyaki. You may need more or less beer. The meat should be lightly covered with liquid. Maximum fire. As soon as it boils, close the lid and then simmer on a minimum heat for 15-20 minutes.
Evaporate the liquid to 1-2 tablespoons on the bottom with the lid open on maximum heat. I've been boiling for 20 minutes. By the end of evaporation, stir the meat and reduce the heat.
Add the onion and the spice mixture to the meat, mix well and heat over low heat for 2 minutes.
Add teriyaki to the meat, mix everything vigorously for 1-2 minutes. Done.