This light, clean-flavoured recipe is a perfect combination of sweetly marinated, charred meat and crisp, tangy pickled vegetables. It's virtually carb- and fat-free; those who want to give the dinner a bit more heft can serve it with rice or noodles. The trimmed rump steak is marinated in a reduction of soy, mirin and sake, for you to griddle and comes with a side dish of lightly pickled cucumber and carrot. To cook, griddle, grill or BBQ for about 4 minutes a side. Rest while you remove the vegetables with a slotted spoon from their pickling liquid to a plate and sprinkle with half the sesame seeds. Slice steak into fingers and strew the slices over the vegetables, sprinkled with the remaining sesame seeds. Steak may be frozen; defrost before cooking as above. Pickled vegetables will be fine in the fridge for a couple of weeks but are not suitable to freeze.
Rump steak, soy sauce (GF), mirin, garlic, ginger, brown sugar, (SOY) Vegetables: cucumber, carrot, mirin, rice vinegar, sugar, salt. sesame seeds. (SESAME)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Cook a packet of soba noodles and dress with rice vinegar, mirin and a dash of sesame oil, toss through some sliced spring onion and finely chopped ginger, and serve with the beef strips and drained vegetables.