Japanese sake beef stir-fry
Ingredients
1½ tablespoons toasted sesame seeds
600 g (1 lb 5 oz) rump steak, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
3 spring onions (scallions), finely chopped
1 teaspoon soft brown sugar
100 ml (3½ fl oz) Japanese soy sauce
a few drops of sesame oil
3 tablespoons mirin
3 tablespoons sake
1–2 tablespoons vegetable oil
4 spring onions (scallions), extra, diagonally shredded into 3 cm (1¼ in) pieces
Method
Step 1
Put 1 tablespoon of sesame seeds in a mortar and pestle and grind to a powder. Put the beef slices in a large non-metallic bowl. In a separate bowl combine the garlic, ginger, spring onion, sugar, ground sesame seeds, 1 tablespoon of the Japanese soy sauce and a few drops of sesame oil. Pour this mixture over the beef and mix gently to coat. Season with freshly ground black pepper and marinate for 2 hours in the refrigerator.
Step 2
Drain the beef well, reserving the marinade. Add the mirin, sake and remaining Japanese soy sauce to the marinade and set aside.
Step 3
Heat a wok over high heat, add 1 tablespoon of oil and swirl to coat. Stir-fry the beef in batches for 1 minute, or until just starting to brown. Remove and keep warm.
Step 4
Pour the marinade into the wok, bring to the boil, then simmer for 3–4 minutes, or until reduced by half. Return the beef to the wok, stirring quickly for 1–2 minutes, or until it is heated through and well coated with the sauce. Serve, garnished with the remaining sesame seeds and shredded spring onion.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
