Beef Misoyaki

1. 1

   Freeze steaks for 45 minutes or so until they are firm and partially frozen, then remove excess fat and slice very thin; place in a large bowl or resealable plastic bag.

2. 2

   In a small skillet, toast sesame seeds over high heat, swirling pan, being careful not to burn; remove from heat and cool.

3. 3

   Place sesame seeds in a mortar and grind finely (but do not grind into a paste) or you may use a small coffee grinder set on pulse.

4. 4

   Place sesame seeds in a small bowl and mix with miso, soy sauce, sugar, and sake (it should have the consistency of runny peanut butter).

5. 5

   Add mixture to meat and work through as a marinade.

6. 6

   Allow meat to marinate for 30 minutes to 1 hour.

7. 7

   Heat a large skillet or griddle on high and add a little oil, and cook beef without crowding (you may want to cook half at a time).

8. 8

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

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.