The steak absorbs the gingered sherry marinade which tenderises the meat and imparts a distinctly Eastern flavour, subtly enhanced by soy sauce and sesame oil.
ingredients
serves 4
1 pound rump steak in one slice, fat removed
2 tablespoons soy sauce
1 level tablespoon soft brown sugar
1 tablespoon lemon juice
2 level teaspoons Dijon mustard
2 level teaspoons peeled and grated root ginger
2 cloves garlic, peeled and crushed
2 teaspoons sesame oil
3 tablespoons dry sherry or white wine Freshly ground black pepper
2 tablespoons white vinegar
1 level teaspoon granulated sugar
2 tablespoons water
method
1. Put the steak in a shallow glass or china dish that will just hold it and prick all over with a fork. Mix the soy sauce, brown sugar, lemon juice, mustard, ginger, garlic, sesame oil and half the sherry or wine, season with pepper and pour over the steak. Cover and refrigerate for about 12 hours, turning the meat a few times.
2. Take the steak out of the marinade and pat it dry with kitchen paper. Use a sharp knife to score it with crisscross cuts. Heat a skillet and cook the steak over a moderately high heat, without fat or oil, for 3 minutes each side for rare, 4 for medium or 5 for well done. Lift the steak onto a heated serving dish.
3. Let the skillet cool slightly before adding the remaining sherry or wine, the vinegar, granulated sugar and water. Boil, stirring all the time, until the mixture has reduced to about 2 tablespoons of concentrated glaze.
4. Cut downwards and slanting through the meat to carve it into thin slices. Spoon a little of the glaze onto each serving.
Serve the steak with a dish of lightly cooked Chinese noodles, tossed with a little sesame oil to continue the Oriental style of the dish. A raw vegetable salad and a parsley garnish add crispness and colour.
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