This is an absolute favourite of mine and it’s so easy to make! On special occasions, it’s nice to buy really good quality beef fillet which speaks for itself but if you’re just craving a bit of yummy meat one evening, you can use a cheaper cut and the beef sauce will do it’s magic.
Hunky chunk of beef (any cut that is suitable for pan-frying – rump, filet, sirloin, ribeye…)
If you don’t eat meat, try tofu with the same sauce!
Glug of Balsamic vinegar (about 2 tbsp)
Splosh of Olive oil (about 4 tbsp)
2-3 Garlic cloves
Salt & pepper
1. Cut beef into steaks and beat with a meat tenderiser or rolling pin (not too aggressively). You can leave this step out if you prefer really thick steaks.
2. Marinade in dish with plenty of olive oil, balsamic vinegar and garlic, a sprinkle of sea salt and black pepper. Quantities aren’t really that important. Massage the beef a bit to infuse the flavours. Cover and leave in fridge overnight or for a few hours.
3. You can prepare the sauce in advance or just before cooking. Chop up the garlic, ginger and spring onion and mix together with all other sauce ingredients (soy sauce, rice vinegar, sugar, sesame oil).
4. Take the meat out of fridge a couple of hrs before cooking so the meat is at room temperature before cooking.
5. Put heavy grill pan/ frying pan on high heat, no need for oil. Once the pan is hot, plop in the beef with any excess marinade. Sear on each side. This should be very quick but the exact time really depends on thickness of steak and quality of pan. You want your beef nicely browned on the outside but pink in the middle. Whip the beef out of the pan and put it on a chopping board.
6. Leave it to rest for a couple of mins, then cut the steaks into thin slices.
7. Serve with some beef sauce, salad or leafy greens and rice.
For another nice way to use beef cooked in this way, check out my beef salad recipe with umbeboshi dressing