Japanese Steak With Sunomono Recipe

Name: Japanese Steak With Sunomono
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sunomono; 1 medium cucumber, peeled, seeded and sliced thin; 1/2 teaspoon salt; 1/2 cup rice wine vinegar; 3 teaspoons sugar; 1 cup thinly sliced radish; 1/2 cup julienned carrot; Steak; 3 New York strip steaks (3/4 inch thick); 1/4 cup soy sauce; 3 teaspoons dry sherry; 1 teaspoon dark sesame oil; 1/2 teaspoon ground ginger; 1 garlic clove, minced

Servings: persons

Sunomono
1 medium cucumber, peeled, seeded and sliced thin
1/2 teaspoon salt
1/2 cup rice wine vinegar
3 teaspoons sugar
1 cup thinly sliced radish
1/2 cup julienned carrot
Steak
3 New York strip steaks (3/4 inch thick)
1/4 cup soy sauce
3 teaspoons dry sherry
1 teaspoon dark sesame oil
1/2 teaspoon ground ginger
1 garlic clove, minced

1
To prepare sunomono----------------.
2
Place cucumber in a colander.
3
Sprinkle with salt.
4
Let stand for 20 minutes.
5
Squeeze out liquid.
6
Rinse with water.
7
Squeeze again.
8
Combine vinegar and sugar.
9
Stir until sugar dissolves.
10
Add cucumber, radishes and carrots.
11
Cover and chill for 30 minutes to 2 hours, stirring occasionally.
12
To prepare steaks----------------.
13
Place steaks in a shallow dish.
14
Combine soy sauce, sherry, sesame oil, ginger and garlic.
15
Pour over steaks.
16
Cover and chill for 30 minutes to 2 hours, turning occasionally.
17
Broil or grill steaks to desired doneness.
18
(I also use my rotissorie when I don't grill) Slice across the grain in 1/2 inch thickness.
19
Serve with sunomono.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Sunomono, 1 medium cucumber, peeled, seeded and sliced thin, 1/2 teaspoon salt, 1/2 cup rice wine vinegar, and more.

Yes, Japanese Steak With Sunomono falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Steak With Sunomono

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