Japanese Style Sirloin Recipes

SEARED SIRLOIN WITH JAPANESE DIPS

Steps:

• Rub the beef generously with oil and season well. Heat a heavy frying pan and sear the beef on all sides for about 8 mins in total for very rare, 10 mins for rare and 12 mins for medium-rare. Remove from the pan and set aside.
• While the meat is resting, prepare the accompaniments. For the ponzu dipping sauce, mix all the ingredients together with a splash of water until the sugar has dissolved, then set aside. For the wasabi cream, stir the ingredients together until completely mixed, then set aside.
• After the beef has rested for 10 mins, use your sharpest knife to carve it into thin slices. Fan the slices out on a serving platter, scatter with the cucumber, then the cress, followed by the sesame seeds. Bring to the table with the two sauces and the ginger in small serving dishes for dipping and spreading over the beef slices. Serve with chopsticks and sticky rice on the side, if you like.

JAPANESE STYLE GARLIC STEAK

Steps:

• Gather all the ingredients.
• Preheat oven to 425F.
• Pat dry New York Steak with a paper towel and sprinkle salt and black pepper both sides.
• In a small bowl, mix together Soy Sauce, worcestershire, white wine and sweetener.
• Grated garlic with a grater or a garlic press and combine into the sauce. Add butter on top of the sauce. No need to stir or melt.
• Add olive oil in a cast iron pan on high heat until lightly smoking.
• Once the oil is lightly smoking, place steak inside the pan and cook each side for 2 minutes to sear. Note - Don't move or lift up the steak while searing.
• After searing both sides, turn off the heat, pour sauce mixture over the steak and transfer the entire pan into the oven.
• Cook steak in the oven for approx 3-7 minutes depending on preference and thickness of the steak. Note - keep in mind the steak will continue to cook after you remove it from the oven, so I usually pull it out 5F before target temp.
• Transfer steak pieces onto a plate, pour leftover juices from cast iron pan on top of the steak and serve.

GYUDON (JAPANESE BEEF & RICE BOWLS)

Steps:

• Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
• Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
• Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
• When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

JAPANESE-STYLE SIRLOIN

Steps:

• Combine soy sauce, sugar, saki & crushed red pepper flakes, in a small bowl.
• Set aside.
• Heat wok or electric frying pan to medium heat.
• Heat oil, add steak strips and stir until beef is browned (about 3-5 minutes).
• Push beef to one side.
• On the other side, add scallions and peppers and stir-fry for 2-3 minutes.
• Add cabbage and sprouts.
• Stir-fry about 1 minute.
• Sprinkle soy mixture over meat and vegetables still keeping the beef separate.
• Cook for 1 minute.
• Place rice on plates; add beef and vegetables.
• Sprinkle with sesame seeds.