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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This steak dish is originated from Korean and normally will be one of the Entrée in the menu. It is cover with a thin layer of juice which I personally think it is the best to serve with rice. The taste of Japanese sweet wine makes the dish even tastier to serve as main dish. Ingredients:
1/2 cup of soy sauce |
2 pounds of cut scotch fillet (chuck eye steaks preferred) |
2 cloves of crushed garlic |
2 tablespoons of sesame oil |
2 1/2 tablespoons of sesame seeds |
3 thinly sliced shallots |
5 tablespoons of pure white sugar |
5 tablespoons of japanese sweet wine, (mirin) |
Directions:
1. First, mix the soy sauce, sesame seeds, garlic, shallots, sesame oil, and Japanese sweet wine in a small bowl. Then, add the meat with the mixed sauce to coat the steak. Cover the steak then refrigerate for 12 or 24 hours.
2. Next, heat up the pan and fry the meat for 5 to 10 minutes or until it no longer looks pink. You are done now, and the delicious dish can either be served with salad or fried rice.
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