Shoyu beef: Difference between revisions
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|PrepTime = 1 hour, 10 minutes | |PrepTime = 1 hour, 10 minutes | ||
|CookTime = 5 minutes | |CookTime = 5 minutes | ||
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====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Nice change</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.4</span>/5 </span> | |||
<span class="reviewDesc">A nice light flavour this one. Took a while to find all the ingredients though.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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A Japanese slant on [[Beef|beef]] fillet. [[Shoyu]] being Japanese [[Soy sauce|soy sauce]], derived from [[Wheat|wheat]], not [[Soya beans|soya beans]]. | A Japanese slant on [[Beef|beef]] fillet. [[Shoyu]] being Japanese [[Soy sauce|soy sauce]], derived from [[Wheat|wheat]], not [[Soya beans|soya beans]]. | ||
Revision as of 17:47, 28 December 2021
| Shoyu beef | |
|---|---|
Best recipe reviewNice change 4.4/5 A nice light flavour this one. Took a while to find all the ingredients though. Paul R Smith |
| Beef Shoyu Ramen Hajime from Hajime Ramen Pik - Indonesia | |
| Servings: | Serves 2 |
| Calories per serving: | 153 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 1 hour, 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st January 2015 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon mirin
- 2 tablespoons of shoyu sauce
- 1 teaspoon grated ginger
- 1 teaspoon crushed Szechuan peppercorns
- 200g fillet steaks in 2 steaks
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!
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