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Sliced steak with japanese chilli sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate beef with a special touch of sake, mirin, and tamari for a unique flavor profile.
Ingredients:
  • 4 x 220-250g Sher Wagyu beef porterhouse or scotch fillet steaks
  • Good quality sea salt flakes
  • 2 spring onions, finely shredded
  • Steamed jasmine rice, to serve
  • Baby bok choy, to serve
  • 18.40 gm vegetable oil
  • 3cm-piece ginger, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 red chilli, seeded, finely chopped
  • 82.50 ml tamari
  • 40.00 ml sake (optional)
  • 40.00 ml mirin (sweet Japanese rice wine)
  • 20.00 ml rice wine vinegar
Instructions:
  • Season the steaks generously with salt and allow them to rest at room temperature for 15 minutes prior to cooking.
  • Preheat a oiled barbecue grill or char-grill pan over medium-high heat. Grill steaks for 3-4 minutes on each side for medium-rare, or until desired doneness. Let the steaks rest, lightly covered with foil, for 5 minutes before serving.
  • To prepare the sauce, gently infuse ginger, garlic, and chili in warm oil in a frying pan until fragrant. Then, add tamari, sake, mirin, and vinegar, and simmer for 2 minutes.
  • Slice the rested steaks thinly against the grain, then drizzle them with sauce and sprinkle with spring onion. Serve alongside steamed rice and baby bok choy.

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