Marinating Beef
Just the beef and the marinade this time, no sides and no searing. The full amounts are written up as a recipe: Asian beef marinade
Slice and salt
Whole fillet steaks rather than anything pre-cut, sliced thin against the grain. Salt goes on straight away and the beef sits while the marinade gets built. Salting first and marinating second means the salt actually gets into the meat instead of sitting in the sauce
Ginger and garlic
The beef goes into a glass container and the measuring cup onto the scale. Ginger peeled and minced fine, just under 20 g, then a clove of garlic through the same board. Everything is weighed into the cup as it goes, so there is only one thing to wash at the end
Sesame oil, then the rest
Sesame oil is the base and by weight it is most of the marinade. The rest lines up behind it
Miso, soy, maple
Straight into the same cup, tared between each. The miso is the awkward one, it goes in as a lump and needs the whisking later to disappear
Brown sugar and whisk
A little brown sugar last, then whisked until the miso dissolves and it turns smooth and pourable. It stays slightly grainy from the ginger and garlic, which is fine
Over the beef
Poured over and turned until every piece is coated, then into the fridge. Half an hour is the minimum, overnight is better
Commentary, extra notes
- Buying whole fillet and slicing it is more work than buying it pre-sliced, but the slices come out even and as thin as you want them
- Salt the beef before the marinade goes on, not after. The marinade is salty enough to sit on the surface and never get any further in
- Weigh everything into one measuring cup, taring as you go. The recipe is written in grams for exactly this reason
- Searing and the rest of the meal are in Asian beef rice bowls