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Asian Steak
5 from 42 votes

Asian Steak

Asian Steak recipe focuses on high-quality beef tenderloin cooked to medium-rare and served with a rich pan sauce made from soy sauce, mirin, sake, butter, garlic, ginger, and shallots. The steak is seared in a smoking hot pan for a flavorful crust, rested briefly, then topped with a warm, slightly thickened savory sauce that balances sweetness and umami. The simplicity highlights the beef's tenderness enhanced by the aromatic sauce.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 506 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Take the steak out of the fridge 20 minutes prior to cooking (or 10 minutes if it's a stinking hot summer day).
  2. Combine soy sauce, Mirin and sake in a small bowl.
  3. 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.
  4. Transfer steak onto a plate and cover loosely with foil. Rest for 5 minutes.
  5. 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.
  6. 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).
  7. 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

Serving 212g Calories 506cal (25%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 506

% Daily Value*

Serving 212g
Calories 506cal 25%

* Percent Daily Values are based on a 2,000 calorie diet.