Sugar and Soy Glazed Steak and Rice
Photography Aaron McLean.
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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.