SOY & SAKE-MARINATED STRIPLOIN OF BEEF
A hearty yet amazingly healthy Sunday roast, with fragrant Asian spicing
Provided by Ruth Watson
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 8
Steps:
- Remove the skin and back fat from the striploin, then trim off any other tissue or fat so the joint looks as 'clean' as a fillet steak with no more than 1cm/1⁄2in of fat left. Put the beef into a deepish, non-reactive, fairly tight-fitting dish.
- Whisk all the other ingredients, except for the groundnut oil, with 4 tablespoons cold water. Pour this over the beef, turning to coat well. Cover and chill for 6-24 hours, turning the beef every few hours, or when you remember - frequently not the same thing.
- When you are ready to cook the beef, preheat the oven to 220C/Gas 7/fan oven 200C. Take the joint out of the marinade and pat it as dry as you can with kitchen paper. Put a large frying pan over a high flame and, while it's heating up, smear the oil over the beef, using the palms of your hands.
- Put the beef into the searingly hot pan and brown it very quickly on all sides (including the ends), using a pair of stout tongs to turn it.
- Transfer the meat to a metal rack set in a roasting tin. Put the tin on the middle shelf of the oven and roast the beef for 30 minutes, if you like your meat medium-rare in the middle. Cook it for another 10-15 minutes if you prefer it less pink, but this is not a recipe which lends itself to well-done beef - without any protective fat, the meat will be dry and horrible.
- Leave the beef to rest in a warm place for 10-15 minutes, then transfer the joint to a carving board or platter, and slice it fairly thinly.
Nutrition Facts : Calories 411 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 67 grams protein, Sodium 1.41 milligram of sodium
MARINATED SIRLOIN STEAKS
Another recipe that I found from Taste of Home, cooking for two. This is what the article says: Oriental meets Mediterranean in this flavorful, sweet-and- spicy marinade from Sarah Vasques of Milford, New Hampshire "The blend of honey and soy sauce really works well with the olive oil and balsamic vinegar," she notes. Her marinade is also great when grilling New York strip steaks.
Provided by diner524
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting.
- Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.
Nutrition Facts : Calories 508.2, Fat 28, SaturatedFat 7.7, Cholesterol 85, Sodium 866.9, Carbohydrate 41.1, Fiber 1, Sugar 37, Protein 25.1
SOY SAUCE MARINADE
I'm not really sure where I got this recipe. It's written in my handwriting on a 3x5 card that's stained with soy sauce. This makes a good marinade for beef or pork.
Provided by LARavenscroft
Categories Low Cholesterol
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients well.
- Pour over beef or pork and marinate 8 hours or overnight.
- Grill or broil meat.
- Leftover marinade should be discarded.
SOY-MARINATED STEAKS FOR TWO
Planning a romantic steak dinner for two? We suggest this tender entrée as your main course-dished up with sautéed watercress, if you'd like! (We like.)
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients until blended. Pour over steaks in shallow dish; turn to evenly coat both sides of steaks. Refrigerate 1 hour to marinate.
- Heat oven to 400ºF. Heat oil in medium ovenproof skillet on medium-high heat. Remove steaks from marinade; discard marinade. Add steaks to skillet; cook 3 to 4 min. on each side or until evenly browned on both sides.
- Transfer skillet to oven. Bake 5 to 10 min. or until steaks are medium doneness (160ºF). Remove from oven. Let stand 5 min. before serving.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 31 g
SESAME SOY MARINATED BEEF ROAST
This roast has such a good flavor and makes such a wonderful dark brown gravy! Mashed potatoes are a must with this roast. This recipe is one of my favorites from My Great Recipes.
Provided by wigglebritches
Categories Roast Beef
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Place roast in dish with cover.
- 2. Brown sesame seeds in butter about 1 min over medium heat.
- 3. Add coffee, soy sauce, Worcestershire sauce, and vinegar. Heat to boiling.
- 4. Pour hot marinade over roast. Marinate 8 hours or overnight, covered.
- 5. Remove roast from marinade. Brown on all sides over medium high heat. Heat marinade to boiling. Place roast in roasting pan with lid, pour marinade over and cover. Bake at 325 deg F for 2 to 2 1/2 hours. May also be placed in a crock pot and cooked on low for 8 to 10 hours or on high for 4 to 5 hours.
- 6. Remove roast from baking dish. Strain drippings. Skim off excess fat. Bring to a boil.
- 7. Mix cornstarch with sherry or water. Add slowly while stirring to drippings, whisk until thickened. Stir in sesame seeds, if desired. Pour some over roast, place remainder in dish for serving with meat. Slice to serve.
More about "soy sake marinated striploin of beef food"
MARINATED BEEF WITH SOY SAUCE - RECIPE | TASTYCRAZE.COM
From tastycraze.com
4/5 (1)Category BeefCuisine Chinese CuisineTotal Time 1 hr 15 mins
- Prepare the marinade by putting the following in a small oven dish: grated onions, finely chopped green onions, a pinch of savory, pinch of black pepper, pinch of paprika and pinch of sugar. Stir and pour the soy sauce and water over them, then stir again.
- After youve prepared the marinade, make cuts all over the piece of meat with a small knife (so it can take in the marinade better) and put it in the marinade.
- Leave it in the fridge to marinate for at least 2 hours (if the meat isnt completely submerged in the marinade, turn it over after the first hour), then take the meat out and put it in a suitable oven dish, pour in 3-4 tbsp of the marinade over the meat .
- Bake for about 60 min. in a moderate oven or until ready, while increasing the temperature in the last few min. to obtain a crunchy crust. If necessary, add salt.
HOW TO COOK WITH SAKE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- Sake-Steamed Clams. These easy clams are steamed in sake and seasoned with scallions and spicy togarashi.
- Sake Glazed Tilapia with Enoki Mushrooms. Flaky tilapia, earthy mushrooms and a bright sake pan sauce come together in this easy but impressive recipe.
- Sake-Steamed Mussels with Ginger, Miso and Spinach. Instead of white wine, these mussels are steamed in sake, which compliments the other Asian flavors.
- Grilled Swordfish with Miso Sauce. These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling.
- Steamed Chicken with Scallions and Ginger. Andrew Zimmern’s take on a classic Malay-style chicken dish is simple but complexly flavored. The chicken gets tons of flavor from a sake-based marinade.
- Cedar-Planked Salmon with Lemon and Dill. Curing raw salmon fillets in a combination of salt, sugar, dill and lemon zest for 90 minutes, then soaking them in sake for an hour, gives the fish an exceptionally silky texture and delicate flavor.
- Sake-Steamed Halibut with Ginger and Cabbage. Delicate halibut soaks up sake’s earthy, floral flavors.
- Strip Loin Steaks with Garlic-Sake Sauce. The simple Japanese sauce for these juicy steaks is garlicky and intense, with hints of sweet carrot.
STRIP LOIN STEAKS WITH GARLIC-SAKE SAUCE - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 4-6
- Preheat the oven to 425°. In a large cast-iron skillet, heat the oil. Season the steaks with salt and pepper. Cook 2 of the steaks over moderately high heat, turning once, until browned on both sides, about 5 minutes. Transfer to a plate and repeat with the remaining 2 steaks. Return all 4 to the skillet and roast in the oven for about 8 minutes, until an instant-read thermometer inserted in the thickest part of a steak registers 125° for medium-rare. Transfer the steaks to a cutting board; let rest for 10 minutes.
- Pour off all but 3 tablespoons of fat from the skillet. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the remaining ingredients and cook, stirring, until the sauce is slightly reduced and thickened, about 2 minutes. Thinly slice the steaks against the grain, top with the sauce and serve.
GRILLED STEAK LETTUCE WRAPS WITH SAKE AND GINGER SOY SAUCE
From vindulge.com
Reviews 1Servings 4Cuisine American, Asian InspiredCategory Appetizer
- Place a one gallon plastic freezer bag in a bowl. Combine marinade ingredients in the plastic bag and stir.
- While the steak is marinading, combine all the sauce ingredients in a small bowl. Cover and keep in refrigerator until ready to eat.
- While the steak is marinating prepare the fresh ingredients. Separate the butter lettuce into single lettuce pieces. You can store in the fridge until ready to eat.
- Prepare grill for direct grilling targeting 500 - 550 degrees Fahrenheit. Remove the steak from the marinade and discard the marinade. Place steak onto the skewers. Combine the salt, pepper, and granulated garlic into a small dish and generously season the skewers.
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