Sugar and Soy Glazed Steak and Rice
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dishfor the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!