| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Stern1 | 1 | servings | |
INGREDIENTS
| 4 | New York sirloin or filets; 3/4" thick 175g (6 | |
| ; oz) | ||
| 1 | ts | Sesame oil 5 mL |
| 1 | ts | Salt 5 mL |
| 1/2 | ts | Pepper 2 mL |
| 1 | ts | Vegetable oil 5 mL |
| 1 | ts | Mustard 5 mL |
| 1/2 | ts | Sugar 2 mL |
| 1/3 | c | Soy sauce 75 mL |
| 1/3 | c | Mirin; (rice wine) 75 mL |
| 1/2 | ts | Sesame oil 2 mL |
INSTRUCTIONS
DIPPING SAUCE Pat steaks dry. Brush with oil. Season with salt and pepper. For the sauce, whisk mustard with sugar, soy sauce, mirin and sesame oil. Divide mixture among 4 or 6 little cups. Brush or spray large heavy skillet with vegetable oil. Heat. When very hot, add steaks. Cook about 2 minutes per side for rare. Slice steaks in 1/2" strips. Place on individual plates with a cup of the dipping sauce. Converted by MC_Buster. NOTES : I first had this dish, made with the famous Kobi beef, at the Four Seasons Hotel in Tokyo. Makes 4 to 6 servings Converted by MM_Buster v2.0l.
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