| 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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