You are here

Rump Steak Teriyaki With A Salad Of Radish Pea Shoots And Mustard

foodlover's picture
Ingredients
For the steak
  Aged rump steak 24 Ounce, cut about 1 inch thick (4 Steak Of 175 Grams Or 6 Ounce Each)
  Mirin 3 Tablespoon
  Japanese soy sauce 3 Tablespoon
  Sake 3 Tablespoon
  Vegetable oil 2 Tablespoon
For the salad
  Red onions 1⁄4 Small, finely sliced, soaked in iced water for 15 minutes
  Radish 4 1⁄4 Ounce, cut or peeled into thin strips (110 Grams)
  Red radishes 6 , finely sliced
  Pea shoots/Watercress 1 Cup (16 tbs)
  Fresh peas 4 Tablespoon, blanched
For the dressing
  English mustard 2 Teaspoon
  Whole grain mustard 1 Teaspoon
  Caster sugar 1⁄2 Teaspoon
  Wine vinegar 1 Teaspoon
  Rapeseed oil 1 Tablespoon
Directions

MAKING
1. Prepare teriyaki sauce by mixing soy sauce, sake and mirin and keep aside.
2. Take a frying pan, heat oil, add steaks, seasoned with black pepper and salt to it and cook for 4 to 6 minutes, turning halfway through.
3. Take off from pan and keep aside.
4. Discard pan drippings, add teriyaki sauce, bring to boil and allow to simmer for few minutes so that the mixture thickens and turns shiny.
5. Add steaks to frying pan, using a spoon, pour over sauce and cook for 60 seconds to get a nice glaze.
6. Meanwhile, in a mixing bowl, toss the salad ingredients. Whisk all the ingredients for dressing using 1 to 2 tbsp of water.

SERVING
7. Place thickly sliced steak pieces on serving plates beside salad and drizzle mustard dressing. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

Rate It

Your rating: None
4.076665
Average: 4.1 (15 votes)