Description
This Asian Steak recipe features tender beef tenderloin steaks cooked to juicy perfection and topped with a rich, flavorful sauce made from soy sauce, Mirin, sake, and butter, infused with garlic, ginger, and shallots. The dish is quick to prepare, ideal for a weeknight dinner, and pairs beautifully with simple sides like shredded cabbage, white rice, and edamame for an authentic Japanese-inspired meal.
Ingredients
Scale
Steak
- 2 beef tenderloin steaks, around 150g/5oz each
- 1 tbsp vegetable oil (or other neutral cooking oil)
Sauce
- 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
- Prepare Steak: Remove the steaks from the fridge about 20 minutes before cooking to bring them to room temperature for even cooking. If it’s particularly hot, 10 minutes is sufficient.
- Mix Sauce Ingredients: In a small bowl, combine soy sauce, Mirin, and cooking sake to form the base of the sauce.
- Cook Steak: Heat vegetable oil in a skillet over medium-high heat until it just starts to smoke. Add the steaks and cook for about 3 minutes on the first side, then flip and cook for 2 minutes on the second side to achieve medium-rare (adjust timing for thickness and desired doneness).
- Rest Steak: Transfer cooked steaks onto a plate and loosely cover with foil. Let them rest for 5 minutes to allow juices to redistribute.
- Prepare Sauce: Let the skillet cool slightly, then place it back on medium-high heat. Add the combined soy sauce mixture and bring it to a simmer.
- Incorporate Butter and Aromatics: Add the butter to the simmering sauce and stir until melted and fully incorporated. Remove the sauce from the heat immediately to prevent overcooking.
- Add Flavorings: Stir in minced garlic, ginger (if using), and 2 teaspoons of the chopped shallots into the sauce. The sauce should thicken slightly; if not, continue stirring off heat as it cools, which helps it thicken further.
- Serve: Place the steaks onto serving plates, spoon the sauce over the top, and garnish with the remaining chopped shallots. Traditionally served alongside finely shredded cabbage (undressed), steamed white rice, and edamame beans.
Notes
- Allowing the steak to rest is crucial for retaining juiciness and flavor.
- Mirin and sake add a subtle sweetness and depth typical of Japanese cuisine; if unavailable, they can sometimes be substituted with a sweet white wine or a mix of sugar and rice vinegar, though flavor will differ.
- Adjust cooking times based on steak thickness and personal preference for doneness.
- Serving with simple sides like shredded cabbage enhances the authentic Japanese dining experience.
- Ginger is optional but adds a fresh, spicy note that complements the sauce well.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Keywords: Asian steak, beef tenderloin, Japanese steak sauce, Mirin steak, sake sauce, quick steak recipe
