Ingredients for Beef Misoyaki
- Boneless Rib Eye Steaks
- 1 tablespoon sesame seeds
- Light Miso
- 1 tablespoon sake (or dry sherry)
- 1 tablespoon sugar (granulated or brown)
- 1 tablespoon soy sauce
- Cooking Oil
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How to Make Beef Misoyaki
- Freeze steaks (about 1 lb) for 45 minutes until firm but not completely frozen. Remove excess fat and slice thinly against the grain (about 1/8 inch thick).
- Place sliced beef in a large bowl or resealable plastic bag.
- In a small skillet, toast 1 tablespoon sesame seeds over high heat, swirling constantly, until fragrant (about 1-2 minutes). Watch carefully to prevent burning.
- Remove from heat and let cool completely.
- Grind toasted sesame seeds finely using a mortar and pestle or a spice grinder.
- In a small bowl, whisk together the ground sesame seeds with 2 tablespoons miso paste, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 tablespoon sake.
- Pour the marinade over the beef, ensuring all pieces are evenly coated. Gently massage the marinade into the meat.
- Marinate for at least 30 minutes, or up to 1 hour in the refrigerator.
- Heat a large skillet or griddle over high heat. Add 1 tablespoon oil (vegetable or canola).
- Add the marinated beef in a single layer, avoiding overcrowding. Cook for 3-5 minutes per side, or until desired doneness is reached.
- Alternatively, broil or grill the beef for several minutes per side, until cooked through.
- Serve immediately over steamed rice. Garnish with a side of stir-fried vegetables (e.g., broccoli, carrots) seasoned with ginger and a splash of soy sauce.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
19g
Fat
87g
Carbs
2g
