Hatsudai-style Beef Rump Steak with Shiso. Great recipe for Hatsudai-style Beef Rump Steak with Shiso. 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.
You can cook rump steak in a variety of ways, just like other cuts of beef. Try searing the rump steak for a quick dinner. You can also sear the steak and then finish it off in the oven for a different flavor.
Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, hatsudai-style beef rump steak with shiso. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Hatsudai-style Beef Rump Steak with Shiso. 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.
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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 can achieve it.
The ingredients needed to make Hatsudai-style Beef Rump Steak with Shiso:
- {Make ready 1 of rice cooker cup of raw rice White rice.
- {Get 1 clove of Garlic.
- {Get 300 grams of Beef rump.
- {Take 100 ml of Sake.
- {Make ready 1 tbsp of Soy sauce.
- {Prepare 2 tsp of Butter.
- {Prepare 3 of to 4 Shiso leaves.
- {Prepare 1 of Salt and pepper.
Rump steak is a household staple, but you can enhance the dish by creating a Chinese-style Rump Steak Recipe. The Worcestershire and sauteed onion bring out its savoury flavour, while the hint of sugar balances the dish. Here's how to make a Chinese-style Rump Steak Recipe. Rub both sides of the steak with salt and pepper.
Steps 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..
Heat the olive oil in a frying-pan over a high heat, until smoking hot. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture. Reduce the heat to low and return the steaks to the pan. Rump steak, also called round steak, is a less costly beef cut suitable for cooking and creating beef-based dishes. Though round steak cannot simply be thrown on a grill and cooked in the same manner as a simple grilling steak cut such as sirloin; rump steak is ideal for recipes in which the beef is cooked, stewed or braised in liquid to impart tenderness.
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