Beef Shogayaki

Not much writing, let's go to the kitchen!
This is delicious and if you like Beef and Ginger, you must have a go at it!!

Here is my fast version of it, served with gohan {rice} and mustard leaves in garlic and chillies in the wok, I thought that the piquancy of the leaves would complement well the oh so delicate sweetness of the beef and its sauce.

It is very easy and fast to make if all ingredients are prepared first.
In less than 10 minutes everything is ready to eat and delicious.

For one person you will need:
150g sirloin, rump or hanger steak {tall, if possible}
2 pinches of sea salt
1 tablespoon of canola oil


1 tablespoon of finely grated ginger
50 ml cooking sake 
50 ml soya sauce 
50 ml water
1 level teaspoon sugar {optional, but I use it as it lends beauty to the flavour and the sauce's glaze }

Leave it all measured, cut and prepared before you turn on the heat.
Remove the steak from the fridge 20 minutes before cooking and season with one pinch of salt on each side just before you fry it.
On a non stick frying pan, put the oil to warm up and, when very hot, fry the steak to your liking. I like mine rare, so I cooked it 2 minutes on each side, only turning the meat once. Put it aside to rest whilst you prepare the quick and delicious sauce.
On the same pan, add the ingredients for the sauce in high heat and let it boil for 3 minutes then turn the heat off. You will deglaze the pan and get all the juices combined.
Cut the steak in 1 cm slices with a sharp knife held diagonally so that your meat is even more tender. 
Lay it on the serving dish and put the sauce whilst still hot, slowly and delicately on top of the slices...
Pure Delight...

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