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20 minutes
10 minutes
750 minutes
- 2 pounds thinly sliced Scotch fillet (chuck eye steaks)
- 0.5 cup soy sauce
- 5 tablespoons white sugar
- 2.5 tablespoons sesame seeds
- 2 tablespoons sesame oil
- 3 shallots, thinly sliced
- 2 cloves garlic, crushed
- 5 tablespoons mirin (Japanese sweet wine)
- Combine soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin in a large bowl. Mix in the meat until coated. Refrigerate, covered, for 12 to 24 hours.
- Preheat a large skillet over medium heat. Cook the meat for 5 to 10 minutes until fully cooked. Enjoy with a side of salad or fried rice.
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