Steak with Ginger Sauce
Give ordinary steak a nice punch with a tangy ginger sauce! This sauce is a great alternative when you want the richness of barbeque sauce but less sweetness and more tang!
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
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 7-8 mm thick. Cut the woody parts off of the base of the asparagus. Use a vegetable peeler to peel the bottom 3 cm, 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 each of salt and pepper.
Oil a frying pan with 1/2 tbsp of vegetable oil and place 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 minutes. Cut into easy-to-eat slices.
In the same frying pan, lightly stir-fry the sliced onions 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, until it cooks down.
Plate the onions and asparagus, then top with the beef slices. Serve with the [Ginger sauce] poured over top.