Asian Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
506 kcal
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Course
Main Course
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Cuisine
Asian
Asian Steak
Description
This dish uses two approximately 150g (5oz) thick beef tenderloin steaks, which are taken from the refrigerator ahead of time for even cooking. The soy-mirin-sake sauce is combined before cooking and added to the skillet after the steaks are removed and rested. The steaks are cooked in vegetable oil over high heat for a few minutes on each side to achieve medium-rare doneness. The sauce simmers with butter, minced garlic, ginger, and shallots, thickening slightly as it cools.
The result is a tender steak presented with an elegant sauce that carries featured Japanese ingredients emphasizing balance of flavors. The sauce is best spooned over the steak immediately. Serving ideas include pairing with plain or shredded cabbage on the side, allowing the beef and sauce to be the focus.
Notes emphasize the importance of using all-purpose soy sauce, highlight options for beef cuts or cooking methods for larger quantities, and recommend suitable substitutions for sake while explaining the essential role of mirin. The recipe advises against using dark soy sauce for this sauce because it would overpower the flavor profile. It also offers guidance for reheating rice and freezing tips.
Ingredients
- 2 beef tenderloin steak around 150g/5oz each
- 1 tbsp vegetable oil or other neutral cooking oil
Sauce
- 1 tbsp soy sauce all purpose
- 2 tbsp mirin
- 3 tbsp cooking sake
- 45g/3tbsp butter unsalted
- 1 garlic small clove, minced
- 1/2 tsp ginger minced
- 3 tsp shallot or scallions (green part) or chives, finely chopped
Instructions
- Take the steak out of the fridge 20 minutes prior to cooking (or 10 minutes if it's a stinking hot summer day).
- Combine soy sauce, Mirin and sake in a small bowl.
- Heat oil in a skillet over medium high heat until smoking. Add steak and cook to your liking. Mine were 150g/5oz each and 3cm/1.25" thick and I cooked it 3 minutes on the 1st side and 2 minutes on the second side for medium rare.
- Transfer steak onto a plate and cover loosely with foil. Rest for 5 minutes.
- Let the skillet cool down a bit then return to the stove over medium high heat. Add Sauce and bring to simmer, then add butter. When the butter melts and is incorporated into the sauce, immediately remove it from the stove.
- Stir through garlic, ginger and 2 tsp of shallots (reserve rest for garnish), the sauce should be slightly thickened (if not, keep stirring, thickens more as it cools).
- Place steak on plates and spoon over sauce. I served the steaks with finely shredded cabbage without dressing (very typical Japanese side) and white rice, plus some edamame on the side.
Notes
- Use all-purpose soy sauce (like Kikkoman) for best results; reduce quantity if using light soy sauce and avoid dark soy sauce as it dominates the sauce.
- Mirin is essential for the authentic flavor; sake can be substituted with dry sherry or Chinese cooking wine, but no non-alcoholic substitutes are recommended.
- For large servings, roast browned tenderloin in the oven after searing and rest it before slicing to serve with sauce made in the pan.
- Any quick-grill suitable beef cut can be used with sliced presentation and sauce drizzled on top.
- Leftover rice freezes well; microwave with a little water from frozen for about 2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 212g | |
| Calories | 506cal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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