YIELD Makes 4 servings
The Japanese name for this delicious dish is Gyuniku Nimiku-Yaki.
|4||boneless beef top-loin steaks, 1/2 inch thick (about 6 ounces each)|
|1/4||cup soy sauce|
|1||tablespoon plus 1-1/2 teaspoons mirin* or sweet cooking rice wine|
|1||clove garlic, minced|
|1/4||cup rice vinegar|
|1||tablespoon plus 1-1/2 teaspoons sugar|
|6||ounces daikon, peeled and cut into matchstick strips|
|1||carrot, peeled and cut into matchstick strips|
|1||piece (1 inch) fresh ginger, peeled and cut into thin strips|
|1||tablespoon vegetable oil|
|1/4||cup thinly sliced green onions (green part only)|
- Make several short, shallow cuts, against the grain, on each steak. Place steaks in large, shallow glass dish. Combine soy sauce, mirin and garlic in small bowl; mix well. Pour soy sauce mixture over steaks; let steaks stand 20 minutes, turning occasionally. Drain.
- Combine rice vinegar and sugar in small bowl; stir until sugar dissolves. Add daikon, carrot and ginger; let stand 5 minutes. Drain; squeeze lightly to remove excess moisture. Set aside.
- Heat vegetable oil in large skillet over medium-high heat. Add steaks; cook about 3 minutes or until brown. Turn steaks; cook 3 to 5 minutes or until steaks are cooked to desired doneness.
- Place steaks on individual serving plates; sprinkle each serving with 1 tablespoon green onion. Serve with daikon mixture.
This recipe appears in: Asian
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