Sugar and Soy Glazed Steak and Rice

, from Issue #50. October, 2015
Photography by Aaron McLean.
    Sugar and Soy 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.

    Serves: 4

    INGREDIENTS

    4 x 180 gram steaks – use rump, sirloin or rib-eye
    vegetable oil
    sea salt and freshly ground pepper

    Glaze
    1 tablespoon vegetable oil
    1 tablespoon grated fresh ginger
    2 cloves garlic, crushed
    ¼ cup soy sauce
    2 tablespoons lemon juice
    2 tablespoons oyster sauce
    2 tablespoons sesame oil
    1 tablespoon brown sugar
    ½ teaspoon cornflour
    2 tablespoons water
    To serve
    hot cooked rice
    any or all of the following for garnish: sliced spring onions, toasted sesame seeds, crispy fried onions, sliced red chilli and coriander

     

    METHOD

    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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.