Shoyu beef: Difference between revisions
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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]]. | |||
The [[Marinade|marinade]] should be enough for 6 [[Fillet steaks|fillet steaks]]. | |||
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|TotalCalories = 307 | |TotalCalories = 307 | ||
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|CookTime = 5 minutes | |CookTime = 5 minutes | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/shoyu|#shoyu]] [[Special:Search/szechuanpeppercorns|#szechuanpeppercorns]] [[Special:Search/ginger|#ginger]] [[Special:Search/mirin|#mirin]] [[Special:Search/filletsteaks|#filletsteaks]] [[Special:Search/marinade|#marinade]] [[Special:Search/shoyubeef|#shoyubeef]] [[Special:Search/grated|#grated]] [[Special:Search/barbecue|#barbecue]] [[Special:Search/sauce|#sauce]] [[Special:Search/jaccardmeattenderiser|#jaccardmeattenderiser]] | ||
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Latest revision as of 19:01, 21 March 2024
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.
| Shoyu beef | |
|---|---|
 |
| 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 |
|
Best recipe reviewNice change 4.4/5 A nice light flavour this one. Took a while to find all the ingredients though. |
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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