About the Recipe
Beefsteak is still quite expensive in Japan so it isn't eaten frequently in Japanese homes. This is a modern recipe provided by one of my contrubtors, Yumiko Nikaido who lives in Tokyo. The flavours of miso and sesame enhance and enrich the beefsteak to produce a dish that is a great occasional treat.
Ingredients
makes 2 servings:
for the marinade:
1 clove of garlic
2 tbsp soy sauce
2 tbsp Japanese sake
2 tbsp sugar
1 tbsp sesame oil
1 tbsp miso
250g / 9oz rump or sirloin beef steak
1 onion
90g / 3oz carrot
1 red bell pepper
1cm / 1/2 inch slice of ginger
2 spring onions
1/2 tsp chilli flakes (or 1 tsp for a spicier flavour)
1 tbsp vegetable oil
Preparation
to prepare the marinade:
grate the clove of garlic and put it in a small bowl. add the soy sauce, sake, sugar, sesame oil & miso. mix well before setting aside
carefully cut the beefsteak lengthways, then slice thinly 2-3mm into bite sized strips
halve the onion. cut one half into chunks and the other half into thin slices
peel and thinly slice the carrot, then cut into matchsticks
deseed and halve the bell pepper. cut into quarters then slice into matchsticks
put the chopped onion into a blender and blend into a pulp
put the sliced beef into a bowl. add the marinade & the blended onion and mix well
add the sliced onion, carrot and bell pepper. mix well and then set aside to marinate for 30 minutes
meanwhile, grate the ginger and grind the toasted sesame seeds
finely chop the spring onions and set aside
heat the vegetable oil in a frying pan. add the marinated beef and vegetables
stir fry over a high heat until the beef & onions are cooked
turn the heat down to medium. add the ginger, crushed sesame seed & chilli flakes. stir once more
sprinkle the chopped spring onion over the beef. your dish is now ready. serve with a bowl of rice