Soy & sake-marinated striploin of beef

Soy & sake-marinated striploin of beef

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Cooking time

Prep: 15 mins - 25 mins Cook: 30 mins Plus 6-24 hours marinating time

Skill level

Easy

Servings

Serves 6

A hearty yet amazingly healthy Sunday roast, with fragrant Asian spicing

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
411
protein
67g
carbs
2g
fat
15g
saturates
5g
fibre
0g
sugar
1g
salt
1.41g

Ingredients

  • 1.7kg Scottish striploin sirloin steaks
  • 4 tbsp saké or very dry sherry (saké is a brewed rice wine)
  • 4 tbsp Kikkoman soy sauce or tamari soy sauce (tamari is a thick soy sauce made with rice)
  • 4 tbsp rice wine vinegar
  • 1 tbsp golden caster sugar
  • garlic cloves, peeled, crushed and finely chopped
  • 1 'thumb' root ginger, peeled and grated
  • 1 tbsp groundnut oil, or vegetable oil

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe from Good Food magazine, February 2002

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