Soy & sake-marinated striploin of beef
A hearty yet amazingly healthy Sunday roast, with fragrant Asian spicing
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 - 25 mins
Cook 30 mins
Plus 6-24 hours marinating time
- Remove the skin and back fat from the striploin, then trim off any other tissue or fat so the joint looks as 'clean' as a fillet steak with no more than 1cm/1⁄2in of fat left. Put the beef into a deepish, non-reactive, fairly tight-fitting dish.
- Whisk all the other ingredients, except for the groundnut oil, with 4 tablespoons cold water. Pour this over the beef, turning to coat well. Cover and chill for 6-24 hours, turning the beef every few hours, or when you remember - frequently not the same thing.
- When you are ready to cook the beef, preheat the oven to 220C/Gas 7/fan oven 200C. Take the joint out of the marinade and pat it as dry as you can with kitchen paper. Put a large frying pan over a high flame and, while it's heating up, smear the oil over the beef, using the palms of your hands.
- Put the beef into the searingly hot pan and brown it very quickly on all sides (including the ends), using a pair of stout tongs to turn it.
- Transfer the meat to a metal rack set in a roasting tin. Put the tin on the middle shelf of the oven and roast the beef for 30 minutes, if you like your meat medium-rare in the middle. Cook it for another 10-15 minutes if you prefer it less pink, but this is not a recipe which lends itself to well-done beef - without any protective fat, the meat will be dry and horrible.
- Leave the beef to rest in a warm place for 10-15 minutes, then transfer the joint to a carving board or platter, and slice it fairly thinly.
Per serving
411 kcalories, protein 67.0g, carbohydrate 2.0g, fat 15.0 g, saturated fat 5.0g, fibre 0.0g, sugar 1.0g, salt 1.41 g
Recipe from Good Food magazine, February 2002.
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http://www.bbcgoodfood.com/recipes/1282/
http://www.bbcgoodfood.com/recipes/1282/
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Ingredients
- 1.7kg Scottish striploin sirloin steaks
- 4.0 tbsp saké or very dry sherry (saké is a brewed rice wine)
- 4.0 tbsp Kikkoman soy sauce or tamari soy sauce (tamari is a thick soy sauce made with rice)
- 4.0 tbsp rice wine vinegar
- 1.0 tbsp golden caster sugar
- garlic cloves , peeled, crushed and finely chopped
- 1 'thumb' root ginger , peeled and grated
- 1.0 tbsp groundnut oil , or vegetable oil
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 - 25 mins
Cook 30 mins
Plus 6-24 hours marinating timeIngredients
- 1.7kg Scottish striploin sirloin steaks
- 4.0 tbsp saké or very dry sherry (saké is a brewed rice wine)
- 4.0 tbsp Kikkoman soy sauce or tamari soy sauce (tamari is a thick soy sauce made with rice)
- 4.0 tbsp rice wine vinegar
- 1.0 tbsp golden caster sugar
- garlic cloves , peeled, crushed and finely chopped
- 1 'thumb' root ginger , peeled and grated
- 1.0 tbsp groundnut oil , or vegetable oil
Per serving
411 kcalories, protein 67.0g, carbohydrate 2.0g, fat 15.0 g, saturated fat 5.0g, fibre 0.0g, sugar 1.0g, salt 1.41 g
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