Asian Inspired Steak

Hi! I skipped a week because of Easter!

We’re back at it now with just a plethora of rice style dishes coming up in the next couple of weeks. I would apologise for all of the rice dishes but it’s good. So I am not going to.

JUMP TO RECIPE

This week I’m writing up one of my most well used recipes however, because I use it all the time, I just know the measurements for the marinade and have never had to write them down before. This is a common problem that I’m coming across as the weeks go on and I write these down. I just hate to measure things. I taste or smell everything as I go, rather than following the exact numbers, and I’m pretty sure I do this simply because I’m rubbish at maths. I love completely winging it as much as I love cooking.

For this week’s recipe notes: I usually use fillet tails from the butchers for this recipe because they are small and easy to cook – but you can use any steak you wish, I usually use sirloin if I’m not using fillet tails.

As for the rice, in this for sheer ease I used some uncle ben’s Chinese Style Rice that I can just heat up in a wok when I’m finally assembling it all together but you can make your own rice however you want it. You can even serve this with chips or potatoes if you don’t want to use rice!

Taste the marinade as you make it – it should be salty and sweet because remember – I’m terrible at measuring out the ingredients because at this point it’s simply instinct!

ASIAN INSPIRED STEAK

Serves 4. Prep – 35-45 mins. Cook – 15 mins.

What you need:

• Steak (One for each person)
• 200g Beansprouts
• 3 Cloves Garlic (minced)
• Rice (2 Packets pre-cooked)
• Sesame Seeds (Optional)
• Lime (Optional)
• Grated Carrot (Optional)
• Spring Onions (Diced)
  
  For the Marinade:
  
• 3 Tbsp – Soy Sauce
• 1 Tbsp – Sesame Oil
• 1 Tbsp – Oyster Sauce
• 1 Tsp – Pureed Garlic
• 1 Tsp – Pureed Ginger
• 2 Tsp – Brown Sugar
• 1 Tbsp – Honey
• 1 Squirt (maybe 1 Tsp?) – Ketchup
• 1 Tsp – Fish Sauce
• 2 generous Tsps of Yakitori Spice Mix (Japanese 7 spice blend)

Method:

1. First of all, allow your steak to warm up to nearer room temperature and generously salt and pepper both sides. This is something I learned in university and it’ll help even cheaper cuts of steak to be tender and delicious.
2. Mix everything for the marinade together in a large bowl and stir until the sugar has dissolved. Taste the marinade and it should be salty and sweet with a tang from the fish sauce. Add more ingredients to taste as you go.
3. Submerge your steak in the marinade and allow to sit for at least 30 minutes – the longer the better.
4. Heat up a pan with a dash of sesame oil.
5. Once the pan is heated up, remove steak from the marinade and sear each side and then cook to your desired rarity.
6. Once your steak is cooked, remove from the pan and allow to rest.
7. In a large wok or pan, pour in the precooked rice and begin to heat up on a medium heat.
8. Pour in the remaining marinade and juices from the pan into the rice and stir through.
9. Add the garlic, beansprouts and spring onion (plus any other veggies you wish to add) and allow to cook for 5 minutes.
10. Once thoroughly mixed and hot, thinly slice your steak and serve.

I serve mine with a pinch of sesame seeds on top with a squeeze of lime. It’s also good with a handful of grated carrot on top but how you garnish it is up to you!

If you make this recipe, let me know! I’d love to hear your thoughts! Enjoy!