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Home Collections 15 Minute Meals

Asian Steak

By:Nagi
Published:13 Mar '17Updated:20 Jan '21
67 Comments
Recipe v Video v Dozer v

This Asian Steak is outrageously good yet ridiculously simple. A magical 5 ingredient Asian Steak sauce inspired by the great Tetsuya that will have you doing the happy dance and licking the plate – possibly both at the same time!

This is the sort of dish that posh modern Asian restaurants charge a small fortune for. And it’s on the table in 15 minutes!

Simple yet stunning Asian Steak with a sauce inspired by the great Tetsuya! All you need is 15 minutes, soy sauce, mirin, sake or sherry, butter, garlic and ginger. Amazing! www.recipetineats.com

If you haven’t tried an Asian steak before, you’re missing out! Here in Australia, Asian steaks are often a signature dish at modern Asian restaurants. A small piece of high quality, juicy, super tasty Aussie beef steak served with a sauce loaded with umami*, Asian style steak sauces have become all the rage in the culinary world – with good reason. Because, quite simply, they are so darn good (and so darn easy to make). ☺️

Just like with Western steak sauces, you can get real fancy with Asian Steak sauces, using gourmet ingredients. But you can also make unbelievably fancy tasting Asian Steak sauces using just a handful of simple ingredients that you probably already have in the pantry if you regularly make Asian food. It’s just about knowing which ones to use and how to use them. When done right, the sauce is the perfect partner to the delicious flavours of steak – yumm!!

And today I have for you an Asian Steak served with a Japanese butter sauce which is inspired by Tetsuya, a famous Japanese-Australian Chef and a personal idol.☺️

*Food nerd alert: Umami is the 5th taste sensation along with sweet, salty, sour and bitterness, it means savouriness. So, for example, a stir fry sauce made with just soy sauce tastes flat and bland. Add oyster sauce, sugar and cooking wine and voila! We have a simple stir fry sauce that tastes fab with plenty of umami!

Simple yet stunning Asian Steak with a sauce inspired by the great Tetsuya! All you need is 15 minutes, soy sauce, mirin, sake or sherry, butter, garlic and ginger. Amazing! www.recipetineats.com

For me, weekends are about foods cooked loooong and sloooow, like Guinness Stew and Ragu. But during the week, I dig into my arsenal of fast recipes. And regular readers know that just because something is quick to cook, it doesn’t mean compromising on flavour and quality. You can make incredible meals in 15 minutes just by being clever with the cuts you pick – quick-cook cuts of beef (such as tenderloin, rump or sirloin) that benefit from just a few minutes on a hot pan are ideal!

And honestly, let’s face it. Steaks make people happy.

Certainly makes me happy. ❤️

Simple yet stunning Asian Steak with a sauce inspired by the great Tetsuya! All you need is 15 minutes, soy sauce, mirin, sake or sherry, butter, garlic and ginger. Amazing! www.recipetineats.com

Today’s recipe is all about the way both the sauce, served with a small but high quality piece of beef steak, perfectly compliment each other – that’s the Asian way! 🙂 I used a beautiful tenderloin from my local butcher. <– Smaller piece of a better steak!

And don’t forget great value secondary cuts like flank, skirt, bavette / sirloin tip (read more about that in my Steak Sandwich recipe, I’m obsessed!). These cuts are “all the rage” at the moment, prized for their flavour. For better value cuts like these, serve them in slices, cut across the grain, so every mouthful is incredibly tender.

Simple yet stunning Asian Steak with a sauce inspired by the great Tetsuya! All you need is 15 minutes, soy sauce, mirin, sake or sherry, butter, garlic and ginger. Amazing! www.recipetineats.com

I rang my mother earlier today to tell her about this recipe, and when I told her what was in the sauce, she immediately said “that’s a classic Japanese combination”. Soy sauce, Mirin and Japanese sake is the flavour base of this sauce which is like the holy trinity of Japanese cooking.

Just combine these with butter and watch in amazement as it transforms in less than 1 minute into a glossy thickened sauce. Add a touch of garlic and/or ginger, a bit of shallots or chives if you have it, pour it over the steak and be prepared to swoon at your first bite.

15 minutes.

5 ingredients.

Food so good, you’ll want to do the jiggy. <– Though you do not want to see me do that!!??????

I really hope you try this one day! – Nagi x

PS To serve a larger group, make this with a beef tenderloin instead of individual steaks and serve the sauce on the side. Just ensure you make the sauce using the same skillet the tenderloin is browned in and make it while it is resting. Full directions in the recipe!

PPS My mother “owns” the Japanese recipe space now that she has her blog RecipeTin Japan, but I’m still “permitted” to do modern Japanese recipes like this one!!

Simple yet stunning Asian Steak with a sauce inspired by the great Tetsuya! All you need is 15 minutes, soy sauce, mirin, sake or sherry, butter, garlic and ginger. Amazing! www.recipetineats.com

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Simple yet stunning Asian Steak with a sauce inspired by the great Tetsuya! All you need is 15 minutes, soy sauce, mirin, sake or sherry, butter, garlic and ginger. Amazing! www.recipetineats.com

Asian Steak

Author: Nagi@RecipeTinEats
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Main
Asian
5 from 20 votes
Servings2
Tap or hover to scale
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An incredible Asian Steak recipe, with a simple yet stunning sauce inspired by the great Tetsuya, a highly regarded Japanese-Australian chef.  Make this with small pieces of high quality beef steak! See notes for my tips on FREEZING rice - so handy to have on standby for quick meals!

Ingredients

  • 2 beef tenderloin steaks, around 150g/5oz each (Note 1)
  • 1 tbsp vegetable oil (or other neutral cooking oil)

Sauce

  • 1 tbsp soy sauce, all purpose (Note 2)
  • 2 tbsp Mirin (Note 3)
  • 3 tbsp cooking sake (Note 3)
  • 45g/3tbsp unsalted butter
  • 1 small garlic clove, minced
  • 1/2 tsp ginger, minced (can exclude)
  • 3 tsp shallots/scallions (green part) or chives, finely chopped

Instructions

  • Take the steak out of the fridge 20 minutes prior to cooking (or 10 minutes if it's a stinking hot summer day).
  • Combine soy sauce, Mirin and sake in a small bowl.
  • Heat oil in a skillet over medium high heat until smoking. Add steak and cook to your liking. Mine were 150g/5oz each and 3cm/1.25" thick and I cooked it 3 minutes on the 1st side and 2 minutes on the second side for medium rare.
  • Transfer steak onto a plate and cover loosely with foil. Rest for 5 minutes.
  • Let the skillet cool down a bit then return to the stove over medium high heat. Add Sauce and bring to simmer, then add butter. When the butter melts and is incorporated into the sauce, immediately remove it from the stove.
  • Stir through garlic, ginger and 2 tsp of shallots (reserve rest for garnish), the sauce should be slightly thickened (if not, keep stirring, thickens more as it cools).
  • Place steak on plates and spoon over sauce. I served the steaks with finely shredded cabbage without dressing (very typical Japanese side) and white rice, plus some edamame on the side.

Recipe Notes:

1. This recipe is intended to be made with a small piece of good quality steak because that's the way "it's done" at contemporary Asian restaurants! 
I used 2 tenderloin steaks that were about 3cm/1.25" thick. Any quality beef steak will be ideal for this - though the sauce is so good, it will go with any cut of steak suitable for grilling. For example, you could use flank/skirt/bavette/flat iron or any quick grilling cut, slice it against the grain then drizzle this sauce over it. 
I don't use wagyu because it's so rich as it is, it really doesn't need a sauce!
2. This recipe requires an all purpose soy sauce, so not light or dark soy sauce. I use Kikkoman. If you only have light soy sauce, decrease to 2 1/2 teaspoons. I don't recommend dark soy sauce, the flavour is too strong and will dominate the sauce too much. 
Low sodium soy sauce is also fine.
3. Mirin is a Japanese rice wine that is sweet. It's key ingredient in Japanese cooking. Japanese sake is a rice wine that is also an essential in Japanese cooking. In Australia, both are readily available nowadays, sold at all major supermarkets like Woolies and Coles. I do not know of a suitable substitution for Mirin for this recipe. Sake  can be substituted with a dry sherry or even Chinese cooking wine.
4. If you are unable to consume alcohol, unfortunately I can't offer non alcoholic substitutions for Mirin and Sake, they are both essential ingredients in this recipe. 🙁
5. To make this for a crowd, I would use a piece of beef tenderloin (i.e. a long one, not individual steaks). Brown all over in a skillet then transfer to baking tray and roast to your taste (please use a meat thermometer!) at 180C/350F. Then rest for at least 8 minutes, loosely covered in foil. Make the sauce in the skillet you used to brown the tenderloin while it is resting.  Slice tenderloin then serve with sauce. 
6. Freezing rice - yes you can! I keep single serve bags and containers in my freezer that I can just pop into the microwave. Medium and short grain rice works best because they are stickier than long grain rice (frozen long grain is perfect for fried rice). Just add a tiny sprinkle of water and reheat in the microwave from frozen, it only takes about 2 minutes from frozen for a single serving size.
7. Asian steak nutrition per serving, assuming all the sauce is consumed (and it's so good, you will lick the plate!).

Nutrition Information:

Serving: 212gCalories: 506cal (25%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

WATCH HOW TO MAKE IT 

Asian Steak recipe video!


LIFE OF DOZER

Can you just imagine the thoughts running through that furry head seeing those juicy beef steaks…..???

Simple yet stunning Asian Steak with a sauce inspired by the great Tetsuya! All you need is 15 minutes, soy sauce, mirin, sake or sherry, butter, garlic and ginger. Amazing! www.recipetineats.com


IF YOU LIKED THIS RECIPE, TRY THIS!

15 Minute Japanese Beef and Soba Bowls with Green Beans

Beef Soba Noodle Bowl - Super quick to make and tastes absolutely incredible. The dressing is so tasty! www.recipetineats.com

Today’s recipe is brought to you in partnership with You’re Better on Beef, celebrating Australian beef. Because Aussie beef rocks, it’s perfect for super quick dinners and we should eat more of it!!

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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67 Comments

  1. Katherine says

    September 23, 2017 at 12:12 pm

    5 stars
    I just made this! Soooo yummy! Thank you!
    I also used the sauce as a marinade, super good.

    Thank you!

    Reply
    • Nagi says

      September 25, 2017 at 7:55 am

      Fantastic to hear Katherine ! Thank you for leaving a review. N x ❤️

      Reply
  2. Steven says

    July 22, 2017 at 1:57 am

    5 stars
    Brisket is slow cooking as I type, so what to do…plan Sundays meal. Japanese steak. This looks amazing. After eating last nights honey garlic Salmon, I’m on an Asian kick. I have checked your moms website out, but that’s so beyond my capacity in cooking.

    Reply
    • Nagi says

      July 24, 2017 at 3:35 pm

      Oooooh! I really REALLY hope you like this one Steven 🙂 Honestly is like what you get at posh modern Asian restaurants!!!

      Reply
  3. Kirk says

    May 13, 2017 at 7:33 pm

    Is there a mistake in the recipe above? Note 2 says if using a different soy sauce to decrease the amount to 1Tbs, but there’s only 1Tbs in the recipe anyway. My sauce definitely didn’t come out as dark in the photos so interested to know the right quantity!

    Reply
    • Nagi says

      May 15, 2017 at 8:36 pm

      Hi Kirk! I’m sorry, I should have said 2 1/2 teaspoons. 🙂 Light soy sauce is saltier so should be just under 1 tablespoon used!

      Reply
  4. SandyToes says

    March 27, 2017 at 1:16 pm

    5 stars
    I made this tonight as promised (posting anew so I can rate the recipe). We didn’t cook it sous vide as planned because I forgot to thaw the steaks in time. Normally the grill is my fallback (mostly because it means I don’t have to cook or clean a pan), but I wanted those wonderful sucs for the sauce, so I followed your example and pan-fried them.

    The sauce was SO delicious, truly succulent and decadent. The butter helped mellow it out, taming the soy sauce so it wasn’t the only thing we tasted. And of course, the butter made the sauce just glisten. Served with jasmine rice, the sauce flowed under the rice and lent some extra flavor to it, too. Great recipe, an absolute keeper, and one that we’ll make often, thanks!

    Reply
    • Nagi says

      March 28, 2017 at 6:58 am

      OOOOH!!!! I am so pleased to hear that Sandy, thank you for letting me know! I’m especially happy to hear you liked the sauce as much as I do! 🙂 N xx

      Reply
  5. Vera says

    March 16, 2017 at 9:45 am

    Nagi, more ideas, but sorry about spelling this thing has mind of its own just Like shopping troly . Cauliflower cut into smaller Pieces and roasted, halfway throug prepard breadcrums with greated Chesee put over cauliflower and cont, to roast until golden and Chesee is melted. With soup no FUSS cut IT up Inc. Inside leaves add onion garlic, chicken stock Cook 15 min. add small Cream Cook another10 min. add herbs, coriander Or parsly and in Food procerser, Done. Optimalno top up with crisp bacon and crutons.

    Reply
    • Nagi says

      March 18, 2017 at 11:36 am

      Ooooh! I love the idea of breadcrumbs and cheese, YUM! You’re a wealth of inspiration Vera, thank you!! n xx

      Reply
  6. Vera says

    March 16, 2017 at 9:35 am

    Nagi, with cauliflower make soup and freeze IT. Also sliče IT Blanche IT make pankacke batter and try IT. Or take small Carrols, half cauliflower, broccoli, onion, Allen Food procerser add bread crumbs one egg make patties. Or Gentle Cook with sliče of lemon only halfway strani, Cool Down and make salad. Be brave, use your imagination and go for IT. Good luck!

    Reply
    • Nagi says

      March 18, 2017 at 11:35 am

      Or roast it!!! Roasted cauliflower is so delish….and cauliflower pasta! I have one on my site. It’s so good, SO SO GOOD!

      Reply
  7. Regina says

    March 16, 2017 at 8:58 am

    5 stars
    Nagi, I am soooo greatfull to you for your recipes and blog. OMG this Asian steak!!!! Swooooon !!!! I just made this it is absolutely amazing!!!!! Outstanding!!! I can’t wait to make this for friends. I have tried several of your recipes and they are all amazing. This year my goal is to perfect Asian recipes. You have helped me so much . The Charlie stir fry sauce is phenomenal!! Thank you , thank you for all that you do. And I love Dozer!!

    Reply
    • Nagi says

      March 18, 2017 at 11:27 am

      WOO HOO!!! I am so thrilled you enjoyed this Regina – and that you’re a fan of Charlie too! 🙂 Hope you have a fantastic weekend – N xx

      Reply
  8. Ailsa @ Food to Feel Good says

    March 15, 2017 at 2:52 am

    These look so tender and flavorful! I’m going to sub Tamari for the soy sauce to make them gluten free. I also don’t do dairy, what do you think of replacing the butter with coconut oil or olive oil? I’ve got tonnnnns of ginger to use right now so I may make them extra gingery as well ?

    Reply
    • Nagi says

      March 15, 2017 at 7:52 am

      Hi Ailsa! I think it would work with a neutral flavoured oil like vegetable or grapeseed and I think that adding extra ginger would compensate for losing that buttery flavour 🙂 YUM!

      Reply
    • Bill says

      March 15, 2017 at 10:26 pm

      My wife it’s complete vegan she supplements with smart balance

      Reply
  9. Vera says

    March 14, 2017 at 9:25 pm

    Thank YOU Nagi. Do Not have lots of Or often Speaks so this will be My Special meal. Dozers eyes Are firmly fixed on meat….. PS Re: weather its becoming enough is enough. The Heat, humiditi Not easying off, very dry, nights Are uncomfortable. Regards, Vera.

    Reply
    • Nagi says

      March 15, 2017 at 7:49 am

      It is POURING up here Vera! Seriously horizontal rain all day every day!

      Reply
  10. Helen @ Scrummy Lane says

    March 14, 2017 at 9:03 pm

    Oh yes we doooo! (…want to see you do the jiggy!)

    My husband reckons Australian steak is so much better,not to mention cheaper,than British steak.

    This recipe is one for our return. I’m amazed at the Asian-butter combo!

    Reply
    • Nagi says

      March 15, 2017 at 7:49 am

      Woah! I thought you would be buried under a pile of nappies and wouldn’t surface for MONTHS! How are you still so active?? 🙂

      Reply
  11. Gillian says

    March 14, 2017 at 6:04 pm

    Hope you gave Dozer one of those steaks! Who can resist those brown eyes!

    Reply
    • Nagi says

      March 15, 2017 at 7:47 am

      They were TENDERLOINS!!! TOO PRECIOUS!!! (OK I lie, he got a small bite 🙂 Damn those brown eyes!)

      Reply
  12. Lilly Bedi says

    March 14, 2017 at 12:48 pm

    Dear Nagi, what a great recipe I am trying it tomorrow evening, could you please recommend some greens to go with this, my partner does not like rice or cabbage alas! I thought I would as your expert opinion that would match the recipe.

    many thanks love to Dozer

    Reply
    • Nagi says

      March 15, 2017 at 7:45 am

      Hi Lilly! I’m so glad you like the look of this! To be honest, because it’s a Western style Japanese dish, this goes really well with any greens that go with Western meals. I love it with buttery steamed green beans, even with peas! And I love serving it with baby boiled potatoes lightly coated in melted butter with parsley or other herbs, or even mashed potato. Though the elements of the sauce are distinctly Asian, if someone were to taste it without knowing what’s in it, I don’t think they would guess it’s Asian. They would just think it is a buttery savoury sauce that suits steak perfectly! Hope that helps – and I really hope you both love it! N xx

      Reply
  13. Lyn says

    March 14, 2017 at 10:12 am

    This looks WONDERFUL…..Now that we here in the Californian desert are coming into our HOT season we tend to grill a lot….If I grilled beef and served sauce on side would I be losing Umami????

    Reply
    • Nagi says

      March 15, 2017 at 7:32 am

      Hi Lyn! There is definitely extra flavour by making the sauce in the same skillet as the beef but having said that, when I was testing the sauce to get the flavours just right, I made a few batches in a clean fry pan and it is still so SO tasty. So I would happily make the sauce separately and use it on grilled beef! 🙂 N xx

      Reply
  14. Eha says

    March 14, 2017 at 9:57 am

    5 stars
    Huh lady, you mean you would bother cook a steak any other way:) !! You have printed out an absolute classic, but looking at a pantryful of other Asian ingredients, the permutations and combinations, ad hoc often, are multitudinous 🙂 ! ‘Asian steak’ – I would just call it ‘steak’!!!!! Yum!!!! Dozer: if I visited and ‘distracted’ the lady at the right time – you are fast enough to filch it all for the two of us, aren’t you 🙂 ? Even shares!!!!

    Reply
    • Nagi says

      March 15, 2017 at 7:31 am

      So glad to hear you’re a fan of Asian steaks too Eha!!! And I shudder to think of the antics you and Dozer would get up to together…. ha ha ha!!

      Reply
  15. Nicolego says

    March 14, 2017 at 9:56 am

    5 stars
    Nagi,
    you are a food wizard. I do not know how many recipes of yours I have tried and it has always been a success.
    Now when I prepared a meal I ask myself »what would Nagi do tonight for dinner?» You are always my first site I go to for recipes …
    Many thank you from me and my family
    Nicolego (Canada)

    Reply
    • Nagi says

      March 15, 2017 at 7:27 am

      I’m so flattered Nicolego! Thank you so much for trying my recipes and I’m glad you enjoy them! N xx

      Reply
  16. Kath says

    March 14, 2017 at 6:24 am

    I’ve always “been meaning” to find a recipe for the Japanese beef that I’ve had at restaurants!!! But I never knew what to search for. 🙂 It’s like you were reading my mind, thank you!

    Reply
  17. Wei @ Red House Spice says

    March 14, 2017 at 2:57 am

    Just received your newsletter. To be honest, what brought me here was not the steak (which looks so delicious and juicy). It was the edamame! I miss them. Will have a look if I can find some in the UK. If yes I’ll create a recipe! Thank you for the inspiration Nagi!

    Reply
    • Nagi says

      March 14, 2017 at 6:38 am

      Gosh REALLY??? Here in Australia it’s sold even at supermarkets nowadays!!!

      Reply
      • Wei @ Red House Spice says

        March 14, 2017 at 6:59 am

        Haha! Just had a check. It’s available in British supermarkets too (frozen). Will grab some tomorrow! I’m still discovering the local life (moved from Switzerland a year ago. Edamame was kind of rare over there). Have a great day!

        Reply
  18. Josie says

    March 14, 2017 at 2:50 am

    5 stars
    Please give Dozer a bite 🙂

    (I’m in love with your dog)

    Reply
    • Nagi says

      March 14, 2017 at 6:37 am

      You know perfectly well he got a bite….you think I can resist that furry golden sweet (cheeky) face?? 🙂 N xx

      Reply
  19. SandyToes says

    March 14, 2017 at 1:36 am

    I was planning to cook steaks sous vide this weekend. Now I know how I’m going to finish them! This sauce sounds perfectly delicious and I can hardly wait to try it. I’m sure it will be a hit. Do you have a recipe for that lovely vinaigrette they serve with the side salad at Asian Steakhouses?

    Reply
    • Nagi says

      March 14, 2017 at 6:37 am

      Sous vide – woo hoo! What a way to prepare steaks!!! Here are a bunch of Japanese salad dressings from my mothers site. http://japan.recipetineats.com/?s=dressing Otherwise, try the dressing in this salad – it’s a classic Japanese style dressing used in Western countries: https://www.recipetineats.com/chinese-chicken-salad/

      Reply
  20. Smitha says

    March 14, 2017 at 1:21 am

    Delicious looking and seems to be a complete meal. Got to know more about the recipe. Dozer looks cute

    Reply
    • Nagi says

      March 14, 2017 at 6:32 am

      Thank you Smitha! Dozer uses his cuteness as a weapon for forgiveness for all the naughty things he does / to get free FOOD.

      Reply
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