Well-done steak with thick umami ginger sauce. The spicy ginger will give it a punch.
Photographed by TAKAHIRO IMASHIMIZU
Ingredients (Serves 2)
- 2 slices beef tenderloin (200 g)
- 1 onion (small) (120 g)
- 2-4 spears green asparagus
- 15 g ginger (grated)
- 50 ml mirin
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- Vegetable oil
Cut the onion in half vertically, then cut into slices 7 to 8 mm thick. Cut the woody part off of the bases of the asparagus, and peel the bottom 3 cm or so of the asparagus, then cut into easy-to-eat pieces. Boil the asparagus in lightly salted water, then transfer to cold water and strain.
Sprinkle both sides of the beef with a pinch of each of salt and pepper.
Oil a frying pan with 1/2 tbsp of vegetable oil and preheat over medium heat, then add the beef. Cook both sides to the desired doneness, then wrap in aluminum foil and let rest for 2-3 min.
In the same frying pan, lightly stir-fry the sliced onion until tender, then remove.
Mix together the ingredients for the ginger sauce, then pour into the same frying pan and cook over medium heat, stirring constantly, to cook down somewhat.
Put the onion and asparagus on a serving plate, then top with the beef, cut into easy-to-eat slices. Pour the ginger sauce over top and serve.