Asian Glazed Steak and Rice

Dish - Everyday Dish - - Mains -

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

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