Caxton magazines staff“When it comes to Asian ingredients, I enjoy the spiciness, freshness and of course the endless combinations,” says Julian Cohen, group food and beverage manager for Thai Africa Restaurants (011 789 1972). Here’s his menu for an exotic oriental feast
INGREDIENTS
- 700g sirloin (thick cut)
- deep-fried pickled ginger, to serve
For the marinade:
- 2 cloves garlic, crushed
- 20ml fresh ginger, grated
- 80ml sake
- 80ml mirin
- 120ml light soy sauce
- freshly ground black pepper
For the three-soy sauce:
- 60ml light soy sauce
- 60ml dark soy sauce
- 160ml mushroom soy sauce
- 100g caster sugar
- 40ml mirin
- 40ml sake
- 25ml chilli sauce
- fresh peas (optional)
METHOD
1. Combine the marinade ingredients together and marinate the steak for at least 5–6 hours or overnight.
2. Preheat the oven to 200°C. Place the steak on a roasting tray and roast for 15 minutes per 500g. (Cook for longer if you prefer your meat medium to well-done.) Remove from the oven and allow to rest in the tray for about 10 minutes.
3. Meanwhile make the three-soy sauce: combine all the ingredients in a pan and then bring to the boil. Allow to simmer for 4–5 minutes. Add some fresh peas for extra flavour.
4. To serve, thinly slice the steak and top with the three-soy sauce and some deep-fried pickled ginger.
Cook’s tip: Instead of roasting the steak in the oven braai it in a Weber.
This recipe serves 6 – 8.
