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.
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.
