Shoyu beef: Difference between revisions
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Revision as of 15:49, 4 January 2015
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| Shoyu beef | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 1 hour, 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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A Japanese slant on beef fillet. Shoyu being Japanese soy sauce, derived from wheat, not soya beans.
The marinade should be enough for 6 fillet steaks.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon mirin
- 2 tablespoon shoyu sauce
- 1 teaspoon grated ginger
- 1 teaspoon crushed Szechuan pepper corns
- 2 x fillet steaks (about 100g [3.5 oz])
Method
- Add the mirin, shoyu, ginger and crushed Szechuan peppercorns together in a Lock and Lock style box.
- Pop the steaks in the Lock and Lock box, shut the lid, shake well and refrigerate for an hour to marinade, turning after 30 minutes.
- Place the steaks on a lightly oiled barbecue grill, griddle pan or frying pan and cook for 4 minutes, turning every minute
- Rest for 5 minutes and serve
Serving suggestions
Serve with a green salad.
Variations
You could use a good light soy sauce as a shoyu substitute.
Chef's notes
This would be a great recipe with which to use your Jaccard meat tenderiser!