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How to prepare Soy & Sake Marinated Striploin Of Beef?

by Aussie Meat July 11, 2020

Soy & Sake Marinated Striploin Of Beef | NZ Premium Grass-Fed Striploin Roast | Meat Delivery | Seafood Delivery | Online Butcher | south stream market | meat market

Buy Product(s): NZ Premium Grass-Fed Striploin Roast

Preparation:

Preparation Time: 20 mins

Cooking Time: 30 mins

Serving: 6

Ingredients:

  • 7kg Scottish striploin sirloin steak
  • 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

Instructions:

  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.

Posted by Aussie Meat and for this fabulous recipe, we thank BBC Good Food for the recipe link https://www.bbcgoodfood.com/recipes/soy-sake-marinated-striploin-beef





Aussie Meat
Aussie Meat

Author

Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.