Simple Way to Make Award-winning Hatsudai-style Beef Rump Steak with Shiso
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade Hatsudai-style Beef Rump Steak with Shiso. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hatsudai-style Beef Rump Steak with Shiso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hatsudai-style Beef Rump Steak with Shiso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hatsudai-style Beef Rump Steak with Shiso is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can cook Hatsudai-style Beef Rump Steak with Shiso using 8 ingredients and 9 steps. Here is how you cook it.
I wanted to make something that was easy to make but still fancy. I came up with this recipe on my own. -Use a cut of meat with very little fat, such as rump or fillet. -There aren't any particularly difficult steps in this. Give it a try! For 2 servings. Recipe by ai_yui
Ingredients and spices that need to be Prepare to make Hatsudai-style Beef Rump Steak with Shiso:
- 1 rice cooker cup of raw rice White rice
- 1 clove Garlic
- 300 grams Beef rump
- 100 ml Sake
- 1 tbsp Soy sauce
- 2 tsp Butter
- 3 to 4 Shiso leaves
- 1 Salt and pepper
Instructions to make to make Hatsudai-style Beef Rump Steak with Shiso
- Cook the rice slightly firm. Finely chop the garlic. Heat oil (not listed) in a pan and sauté the rice and garlic. Lightly season with salt and pepper.
- Season the meat with salt and pepper. Heat oil in a pan on high and saute the meat. Once it's nice and brown, flip over.
- When both sides of the meat are browned, lower the heat to low and add the sake. Cover with a lid and steam.
- After 1 or 2 minutes, remove from heat.
- Serve the garlic rice and beef on a warmed plate.
- Add soy sauce and turn the heat back on. Scrape the bottom of the pan to mix in any meat flavor left on the pan (deglaze the pan).
- When the sauce has come to a simmer, turn off the heat. Add in the butter and let it melt. The sauce is finished!
- Pour the sauce over the steak.
- Garnish with shiso leaves sliced into 5 mm strips. Season with pepper to taste.
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