Beef Misoyaki

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This is sort of like teppanyaki, with the flavor of a dipping sauce already mixed in. Recipe adapted from one by jeff smith, the frugal gourmet. Although the meat amount is small, the flavor is rich and filling- you will be quite suprised! There is more than plenty to feed 4.

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Steps

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Freeze steaks for 45 minutes or so until they are firm and partially frozen , then remove excess fat and slice very thin.

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Place in a large bowl or resealable plastic bag.

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In a small skillet , toast sesame seeds over high heat , swirling pan , being careful not to burn.

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Remove from heat and cool.

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Place sesame seeds in a mortar and grind finely or you may use a small coffee grinder set on pulse.

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Place sesame seeds in a small bowl and mix with miso , soy sauce , sugar , and sake.

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Add mixture to meat and work through as a marinade.

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Allow meat to marinate for 30 minutes to 1 hour.

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Heat a large skillet or griddle on high and add a little oil , and cook beef without crowding.

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Cook beef about 3-5 minutes or until done to your liking.

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Or you may place meat in broiler or grill and cook several minutes or until cooked through.

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Serve with steamed rice if you wish , and a stir-fried vegetable cooked with ginger and a little soy goes nicely as well.

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Ingredients

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boneless rib-eye steaks, sesame seeds, light miso, sake, sugar, soy sauce, cooking oil