Japanese Mirin Poached Beef

Having recently suffered a rather serious knee injury, leaving me unable to put weight on my right leg, cooking has started to feel a little more like a chore...

This is mostly down to the discomfort of standing on one leg and hopping around the kitchen unable to move freely to grab the necessary ingredients. So, until I'm all fixed, or have two legs at least able to share the 15 stone burden, I'll be cooking quite quick and simple meals.

We have a few Asian dishes that fit into that category, see previous post for smoked mackerel noodles, and this is one that's great if you need a red meat fix.


Ingredients for 4 servings -

500g Rump Steak, trimmed of fat
300ml Vegetable Stock
2 Onions, sliced
6 tbsp Dark Soy Sauce
10 tbsp Mirin
2 tbsp golden caster sugar
Approx 2cm piece of Ginger, grated
Bunch of Spring Onions, sliced
2 Red Chillies, sliced

Rice to serve

• The key here is to slice the meat as thinly as possible. To assist with this put the meat in the freezer for a short while or if frozen then slice before completely thawed.
• Combine the stock, soy sauce, mirin, sugar and ginger in a pan, bring to the boil and then turn down the heat to simmer.
• Add the onions and cook for a few minutes until softened.
• Add the beef to the pan and cook for a few more minutes, stirring until the meat is cooked.
• Serve over rice with spring onions and fresh chillies sprinkled on top.