Japanese Style Roasted Beef
This Japanese style roasted beef is a perfect dish for special occasions. You don’t need an oven — just use a frying pan to cook.
PREPARATION
- Place beef in room temperature for 30 minutes. Rub salt and pepper into all sides of the beef, cover with plastic wrap, and leave for another 15 minutes.
- Heat vegetable oil (2 tablespoons) in a frying pan over medium-high heat, and brown all sides of STEP1 for 3 minutes respectively. Place the beef on aluminum foil, and wrap it tightly. Leave it for 30 minutes.
- Heat vegetable oil (1 teaspoon) in a frying pan over medium heat to make a sauce. Lightly stir-fry the vegetables in A, and add "REGULAR SOY SAUCE". Once boiled, add vinegar and turn down the heat.
- Cut STEP2, 3-5mm wide, and dish up with “mizuna” (potherb mustard) chopped into easy-to-eat size. Dress with the sauce made in STEP3.
| Servings | 4 servings |
|---|---|
| Cooking Time | 90 |
| Calories (1 serving) | 620 Calories |
| Sodium (1 serving) | 4.6 g |
Ingredients
400-500g Beef round
1 1/2 teaspoons Salt
a pinch Pepper
2 tablespoons Vegetable oil
1/2 bunch “Mizuna” (potherb mustard)
Sauce
1 teaspoon Vegetable oil
50ml REGULAR SOY SAUCE
3 tablespoons Vinegar
A
1 stalk Celery (coarsely chopped)
1/2 pcs Onion (coarsely chopped)
1/2 clove Garlic (grated)
PREPARATION
- Place beef in room temperature for 30 minutes. Rub salt and pepper into all sides of the beef, cover with plastic wrap, and leave for another 15 minutes.
- Heat vegetable oil (2 tablespoons) in a frying pan over medium-high heat, and brown all sides of STEP1 for 3 minutes respectively. Place the beef on aluminum foil, and wrap it tightly. Leave it for 30 minutes.
- Heat vegetable oil (1 teaspoon) in a frying pan over medium heat to make a sauce. Lightly stir-fry the vegetables in A, and add "REGULAR SOY SAUCE". Once boiled, add vinegar and turn down the heat.
- Cut STEP2, 3-5mm wide, and dish up with “mizuna” (potherb mustard) chopped into easy-to-eat size. Dress with the sauce made in STEP3.
