Asian Glazed Steak and Rice
Sugar and soy are delicious in marinades, but can make the marinated meat catch and burn quite quickly. To avoid this, I like to make the glaze separately and add it to the cooked steak, then serve the remaining glaze on the side.
Glaze: Heat the oil, ginger and garlic in a small saucepan and cook for 1 minute until fragrant. Add the soy sauce, lemon juice, oyster sauce, sesame oil and the sugar. Bring to a boil over medium-high heat. Combine the cornflour and water, mix until smooth and stir into the soy mixture. Bring to the boil and simmer for 2 minutes. Set aside.
Steak: Brush the steaks with a little oil and season both sides. Cook on a hot preheated grill plate or in a sauté pan for 2–3 minutes each side or until done to your liking. Transfer the steaks to a warm plate. Brush each steak with a spoonful of the glaze and leave to rest for 3 minutes.
To serve: Place the rice on plates. Slice the steaks against the grain and place on the rice. Spoon the resting juices over the steaks with a spoonful of the glaze. Scatter over the garnishes of choice. Serves 4