Prep 5 mins
Cook 8 mins
Very tasty marinade, and this is a slight adaption from a recipe by Iain Hewitson. Prep time does not take into account marinating time.
- 59.14 ml soy sauce
- 59.14 ml dry sherry or 59.14 ml sake
- 59.14 ml mirin (Japanese wine)
- 14.79 ml ketjap manis
- 2 clove garlic, crushed
- 22.18 ml grated ginger
- 3 green onions, finely sliced (spring onions)
- fresh ground black pepper
- 4 (600 g) steak fillets, well trimmed of fat and sinew (or any steak of your choice)
- Place soy, sherry (or sake) mirin, kecap manis, garlic, ginger, pepper and spring onions in a bowl and whisk to mix.
- Put the steaks and the marinade in a ziplock bag and refrigerate for at least 2 hours, turning every half hour or so.
- When ready cook steaks on a preheated ridged grill or bbq to desired degree of doneness, basting with marinade.
This made an incredibly tasty and tender steak, loved the flavors of the marinade. I used rib eye steaks and the marinade was enough for about 2.5 pounds of steak.Excellent will make again soon.
Wow! This was spectacularly good! I halved the marinade ingredients (and used the sake and mirin option) for 2 rib fillet steaks. Cooked them in the frypan and, while they were resting, added the remaining marinade to the pan with about 1/8 cup water and brought this to a boil. I served the steaks with the marinade/sauce poured over them and Chinese stir-fried vegetables on the side. Heavenly taste - a little 'hot' from the ginger and pepper but not painfully so - just delicious! This will become a family favourite!