Japanese garlic ginger steak is a delectable meat recipe with an Asian twist. The meat is marinated the Japanese way, making it simple but definitely tasty. It is best eaten with marinated vegetables, but it great with rice too.
Just like any other steak recipe. Do not marinate the meat too long as it tends to be salty. 30 minutes to an hour prior to cooking is the best duration especially if you are using soy sauce.
I have also read other recipes that use miso instead of mirin. Well that is for another post that I should try one of these days, but I suppose it is as delish as this one.
4 steaks, excess fat trimmed
4 cloves garlic, minced
4 tablespoons soy sauce (Umamai **)
2 tablespoons mirin,
1 tablespoon sugar
2 tablespoons rice vinegar
180g daikon, peeled and thinly shredded
1/2 carrot peeled and thinly shredded
1 inch fresh ginger, thinly sliced
1 tablespoon oil
2 spring onions, thinly sliced
To prepare the marinade, combine the garlic, soy sauce and mirin in a small bowl. After, place the steak in a re-sealable bag and pour in the prepared marinade. Refrigerate and let it marinate for 30 minutes to one hour. Turn at least once.
In a small bowl, dissolve the sugar in vinegar. After, place the carrots, daikon and ginger in a mixing bowl. Pour the sugar and vinegar mixture onto the vegetables. Allow it to soak for 10-15 minutes. Drain and then squeeze out the excess liquid and moisture using a cheese cloth.
Heat the oil in a large skillet over high heat. Fry 2 pieces of steak for 2-3 minutes per side for medium rare or according to your desired doneness. Repeat this for the remaining meat. Transfer the cooked steaks on a serving platter and sprinkle them with spring onions. Serve immediately with the marinated vegetables.
** It should be noted that despite a lot of negative press to the contrary, Umami is perfectly safe as an ingredient. The monosodium glutamate contained within it is a common amino acid found in nature. The FDA has reviewed MSG many times and affirmed that it is a safe food ingredient.
Photo Courtesy Of: ChodHound