Steak Garlic Rice
10 Minutes
2 SERVINGS
INGREDIENTS
Beef- Beef Ribeye Aged
- 250g Sadia Ribeye Aged
- 1 pinch salt
- 1 pinch black pepper 4 tsp soy sauce
- 2 Tbsp mentsuyu
- 1 garlic clove (minced)
- 1 Tbsp cooking oil
- 2 Tbsp unsalted butter
- 2 garlic cloves (minced)
- 2 servings cooked Japanese short-grain rice
- 2 tsp mentsuyu
- 1 pinch salt
- 1 pinch black pepper
- 1 Tbsp unsalted butter
- 1 Tbsp green onions (chopped)
- 1 Tbsp fried garlic chips (store-bought or homemade)
METHOD
- Keep the Sadia Ribeye Aged sealed and thaw in the chiller for 24 hours before use. Portion out 250g (adjust according to preference), slice into 1-inch steaks, then cut into cubes. Lightly season both sides with salt and black pepper. Set aside.
- In a bowl, mix soy sauce, mentsuyu, and 1 minced garlic clove until well combined. Set aside as the steak sauce.
- Heat a pan over medium-low heat. Add butter and 2 minced garlic cloves, stirring gently for about 3 minutes until fragrant and lightly golden. Remove from heat and set aside.
- Add the garlic butter to freshly cooked rice, mixing well with mentsuyu, salt, and black pepper until evenly coated. Keep warm.
- Heat a cast-iron skillet over medium-high heat. Once hot, add cooking oil and sear the beef for 3–4 minutes, until medium-rare.
- Add the prepared steak sauce to the seared beef and toss until evenly coated.
- Spoon the garlic rice onto a plate, top neatly with the beef, and finish with green onions and fried garlic chips for added aroma and crunch.
Sadia Beef Ribeye Aged
100% Quality Beef
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