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
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #50
Oct. 9, 2015
ingredients
4 x 180 gram steaks – use rump, sirloin or rib-eye ...
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 ...
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