Niku-Maki Salad
10 Thin sliced rib eye steak (about 1 lbs.)
30 Thin asparagus
10 toothpicks
¼ cup Mirin (Japanese cooking wine) or white wine
1 package of herbal salad mixture
1 navel orange
1 tbsp. sesame oil
1 ½ tbsp. canola oil
4 tbsp. soy sauce
2 tbsp. sugar
¼ cup of beef broth
½ tsp. freshly ground ginger
½ tsp. freshly ground garlic
Take asparagus, wash, cut bottom end off then cut the remainder in half. Wrap 5-6 halves of asparagus in one slice of meat and fasten with a toothpick to hold in place. Place the asparagus wrapped in meat in a shallow plate and pour mirin evenly over each piece. Let it marinate, covered with saran wrap for about 15-30 minutes.
In the meantime, wash lettuce and place on a serving plate. Slice oranges and cut each slice into halves and line them on the edges of the plate for decoration.
Place sesame oil and canola oil in a fraying pan. Heat the pan to medium high heat and place the meat onto pan when heated. Sear each side of the meat. Pour the residue mirin on top of the cooking meat after it is seared on both sides as well as the soy sauce, beef broth, ginger, garlic and sugar. Cover the pan and lower the heat to simmer. Simmer until the meat and asparagus is thoroughly cooked (about 5 minutes on each side).
Place cooked meat on top of the salad and serve immediately as an appetizer or salad dish. Serves 5 people.
Erica's Kitchen All Rights Reserved©2012
30 Thin asparagus
10 toothpicks
¼ cup Mirin (Japanese cooking wine) or white wine
1 package of herbal salad mixture
1 navel orange
1 tbsp. sesame oil
1 ½ tbsp. canola oil
4 tbsp. soy sauce
2 tbsp. sugar
¼ cup of beef broth
½ tsp. freshly ground ginger
½ tsp. freshly ground garlic
Take asparagus, wash, cut bottom end off then cut the remainder in half. Wrap 5-6 halves of asparagus in one slice of meat and fasten with a toothpick to hold in place. Place the asparagus wrapped in meat in a shallow plate and pour mirin evenly over each piece. Let it marinate, covered with saran wrap for about 15-30 minutes.
In the meantime, wash lettuce and place on a serving plate. Slice oranges and cut each slice into halves and line them on the edges of the plate for decoration.
Place sesame oil and canola oil in a fraying pan. Heat the pan to medium high heat and place the meat onto pan when heated. Sear each side of the meat. Pour the residue mirin on top of the cooking meat after it is seared on both sides as well as the soy sauce, beef broth, ginger, garlic and sugar. Cover the pan and lower the heat to simmer. Simmer until the meat and asparagus is thoroughly cooked (about 5 minutes on each side).
Place cooked meat on top of the salad and serve immediately as an appetizer or salad dish. Serves 5 people.
Erica's Kitchen All Rights Reserved©2012