The soy-based, garlic flavoured sweet sauce gives a Japanese touch to the Western-style steak dish. Thinly sliced steak is so fast to cook, and with the rice and fresh green salad, Steak with Japanese Garlic Steak Sauce is a meal in itself.
My version is a copycat of the steak lunch from Yamabiko Rest House in Nozawa Onsen Ski Resort in Japan.
Prep Time does not include the time required to cook rice.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 4 thin steaks (about 1cm/⅜” thick, 125g/4.4oz each, note 1)
- Pepper
- 1 tbsp oil
- 4 cups cooked rice
- 4 tbsp Wakame , finely chopped (note 2)
- 2 tbsp roasted white sesame seeds
- Shredded lettuce
- Sliced cucumber
- Julienned carrot
- Fried Garlic (note 3)
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Put all the Japanese Garlic Steak Sauce Ingredients except sesame oil into a saucepan and bring it to a boil. Reduce the heat to low and cook for 30-45 seconds.
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Turn the heat off and drizzle sesame oil if using.
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Put the Mixed Rice ingredients in a bowl and using a spatula, gently mix them ensuring that the wakame seaweed and sesame seeds are evenly mixed with the rice.
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Mix all the vegetables together, ready to use.
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Leave the steaks out of the fridge for 30 minutes before cooking to bring them to room temperature.
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Lightly sprinkle pepper on both side of the steak.
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Heat skillet/BBQ at high temperature, then add 1 tablespoon of oil to the skillet.
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Add the steaks onto the skillet and cook for 30 seconds. Turn them over and cook further 30 seconds.
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Transfer the steaks to a cutting board. Slice them into 2.5cm/1” wide strips.
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Place 1 cup of the Mixed Rice in the centre of each serving plate.
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Place the sliced steak pieces partially covering the rice.
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Put the Salad on the other side of the rice.
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Pour 3 tablespoons each of the sauce over the steak and serve immediately.
1. Any steak of your choice is OK. If you prefer a thick slice, feel free to use it but it will take longer to cook.
My steak was sold as thinly sliced Wagyu rump steak, although the marbling of my beef wasn't enough for a Wagyu beef.
2. I used some frozen fresh wakame seaweeds. I rinsed them to defrost, then chopped them finely. You can use dried wakame seaweed if you like. Just rehydrate them, squeeze water out and cut them finely.
3. I bought a jar of fried garlic from the Asian grocery store nearby, but I believe for Aussies, Woolworths sells it too. It will be in Asian aisle.
4. Cabaret sauvignon or merlot would be good.
5. Nutrition per serving. It does not include Mixd Rice nor Salad but it does include the garlic sauce.
serving: 182g calories: 405kcal fat: 27g (42%) saturated fat: 8.4g (42%) trans fat: 0.1g polyunsaturated fat: 2g monounsaturated fat: 13g cholesterol: 102mg (34%) sodium: 807mg (34%) potassium: 484mg (14%) carbohydrates: 9.6g (3%) dietary fibre: 0.4g (1%) sugar: 7.4g protein: 27g vitamin a: 0% vitamin c: 1.4% calcium: 3.2% iron: 12%