Description
This Asian Steak recipe features tender beef tenderloin steaks cooked to perfection in a flavorful soy, Mirin, and sake sauce enriched with butter, garlic, and ginger. Served with simple Japanese-inspired sides such as shredded cabbage, white rice, and edamame, this dish offers a delicious balance of savory, sweet, and umami notes, perfect for a quick yet impressive 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 the steak: Remove the steaks from the refrigerator and let them come to room temperature for about 20 minutes (or 10 minutes if it’s very hot) to ensure even cooking.
- Make the sauce blend: In a small bowl, combine the soy sauce, Mirin, and cooking sake, mixing them well to create the base for the sauce.
- Sear the steak: Heat the vegetable oil in a skillet over medium-high heat until it starts to smoke. Add the steaks and cook without moving them for 3 minutes on the first side, then flip and cook for 2 minutes on the other side for medium-rare doneness.
- Rest the steak: Transfer the cooked steaks onto a plate and loosely cover with foil. Let them rest for 5 minutes to allow the juices to redistribute.
- Prepare the sauce: Reduce the skillet heat slightly and return it to medium-high. Pour in the prepared sauce blend and bring it to a simmer. Add the unsalted butter and stir until melted and fully incorporated into the sauce.
- Finish the sauce: Stir in the minced garlic, ginger (if using), and 2 teaspoons of the chopped shallots or scallions. The sauce should thicken slightly; if not, keep stirring as it will continue to thicken as it cools.
- Serve: Plate the steaks and spoon the sauce generously over them. Garnish with the remaining shallots or scallions. This steak pairs beautifully with finely shredded cabbage (served plain), white rice, and edamame for a classic Japanese-style meal.
Notes
- Letting the steak rest after cooking is crucial for juicy, tender meat.
- Adjust cooking times slightly for thicker or thinner steaks or to achieve preferred doneness.
- Mirin and sake add authentic sweetness and depth; substitute with a sweet white wine or a small amount of sugar and rice wine vinegar if unavailable.
- Ginger is optional but adds a nice aromatic kick to the sauce.
- Serve with plain white rice and shredded cabbage for a traditional Japanese-style experience.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Keywords: Asian steak, beef tenderloin, Japanese steak sauce, soy sauce steak, mirin, sake, quick steak recipe
