Name: Asian-Style Pan-Seared Steak with Mirin Soy Glaze Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 beef tenderloin steaks, around 150g/5oz each; 1 tbsp vegetable oil (or other neutral cooking oil); 1 tbsp soy sauce, all purpose; 2 tbsp Mirin; 3 tbsp cooking sake; 45g/3 tbsp unsalted butter; 1 small garlic clove, minced; 1/2 tsp ginger, minced (optional); 3 tsp shallots/scallions (green part) or chives, finely chopped

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Introduction

This Asian Steak dish combines tender beef tenderloin with a savory, buttery sauce infused with soy, mirin, and sake. It’s a quick yet elegant meal perfect for a weeknight dinner or a special occasion.

A white plate holds a medium-rare steak with a glossy dark brown sauce and finely chopped green herbs on top, placed slightly left on the plate. Next to the steak, on the right, is a layer of fluffy white rice with some green edamame beans scattered on it. Behind the rice is a mound of thinly shredded pale green cabbage. The sauce pools around the steak and spreads slightly over the plate. A silver fork with a piece of sliced steak is near the bottom left side of the plate. The plate rests on a white marbled surface with a soft white cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 beef tenderloin steaks, around 150g/5oz each
1 tbsp vegetable oil (or other neutral cooking oil)

1 tbsp soy sauce, all purpose
2 tbsp Mirin

3 tbsp cooking sake
45g/3 tbsp unsalted butter

1 small garlic clove, minced
1/2 tsp ginger, minced (optional)
3 tsp shallots/scallions (green part) or chives, finely chopped

Instructions

Step 1: Take the steaks out of the fridge about 20 minutes before cooking to bring them closer to room temperature. If it’s very hot, 10 minutes is sufficient.
Step 2: Combine the soy sauce, mirin, and sake in a small bowl and set aside.
Step 3: Heat the vegetable oil in a skillet over medium-high heat until it starts to smoke. Add the steaks and cook according to your preferred doneness. For medium rare with 150g/5oz steaks about 3cm thick, cook 3 minutes on the first side and 2 minutes on the second.

Step 4: Transfer the steaks to a plate, loosely cover with foil, and let rest for 5 minutes to allow the juices to redistribute.
Step 5: Allow the skillet to cool slightly, then return it to medium-high heat. Pour in the soy sauce mixture and bring to a simmer. Add the butter and stir until it melts and is fully incorporated into the sauce, then immediately remove the pan from heat.
Step 6: Stir in the minced garlic, ginger (if using), and 2 teaspoons of the chopped shallots or scallions. The sauce should thicken slightly; if not, continue stirring as it cools to achieve the right consistency.

Step 7: Serve the steaks on plates and spoon the sauce over the top. Garnish with the remaining shallots or scallions. This pairs beautifully with finely shredded cabbage, plain white rice, and edamame for a complete Japanese-inspired meal.

Tips & Variations

For extra flavor, marinate the steaks for 15 minutes in the soy sauce mixture before cooking.
If you don’t have sake, dry sherry or a light white wine can be a substitute.

Omitting ginger is fine if you prefer a milder flavor, but it adds a nice warmth that complements the sauce.
Use shallots, scallions, or chives interchangeably based on what you have available.

Storage

Store any leftover steak and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the meat. The sauce may thicken when cold but will loosen when warmed.

How to Serve

A white plate holds a juicy piece of medium-rare steak, topped with a dark brown sauce sprinkled with chopped green herbs. The steak sits in a pool of the same sauce, with a fork cutting a small slice from it. On the right side of the plate, there is a neat pile of white rice mixed with a few green edamame beans and a small heap of finely shredded white cabbage. The whole scene is set on a white marbled surface with soft natural lighting, enhancing the colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, other tender cuts like ribeye or sirloin can be used, though cooking times may need adjusting depending on thickness.

What can I serve alongside this Asian Steak?

This dish pairs well with steamed white rice, shredded cabbage, edamame, or a simple green vegetable to balance the rich sauce.