4 beef steaks, such as sirloin, rump or fillet, each about 4 oz (100 g), trimmed of fat
2 tbsp (30 ml) soy sauce, preferably naturally fermented shoyu
2 tbsp (30 ml) dry sherry or sake
2.5 ml (1/2 tsp) finely grated fresh root ginger
1 garlic clove, skinned and crushed
2 spring onions, to garnish
2 tbsp (30 ml) soy sauce, preferably naturally fermented shoyu
2 tbsp (30 ml) dry sherry or sake
2.5 ml (1/2 tsp) finely grated fresh root ginger
1 garlic clove, skinned and crushed
2 spring onions, to garnish
method
1. Place the steaks in a dish in a single layer.
2. Mix together the soy sauce, dry sherry or sake, ginger and garlic and pour over the steaks.
3. Marinate for at least 30 minutes, turning the steaks occasionally.
4. Meanwhile, trim the spring onions top and bottom and slice the bulbs lengthways.
5. Remove a small portion of each bulb and cut into long thin shreds.
6. Place the spring onions in chilled water for 5 minutes, to form 'tassels'.
7. Cook the steaks under a hot grill/broiler for 5 - 15 minutes, until rare, medium or well done, turning once and basting with the remaining marinade.
8. Place the steaks on a warm serving platter or individual plates and spoon over any remaining marinade juices.
9. Scatter the spring onion shreds over the top, garnish with the spring onion tassels, and serve at once.
2. Mix together the soy sauce, dry sherry or sake, ginger and garlic and pour over the steaks.
3. Marinate for at least 30 minutes, turning the steaks occasionally.
4. Meanwhile, trim the spring onions top and bottom and slice the bulbs lengthways.
5. Remove a small portion of each bulb and cut into long thin shreds.
6. Place the spring onions in chilled water for 5 minutes, to form 'tassels'.
7. Cook the steaks under a hot grill/broiler for 5 - 15 minutes, until rare, medium or well done, turning once and basting with the remaining marinade.
8. Place the steaks on a warm serving platter or individual plates and spoon over any remaining marinade juices.
9. Scatter the spring onion shreds over the top, garnish with the spring onion tassels, and serve at once.
serving amount
serves 4
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