What a wonderful dish this turned out to be and it's been sitting under my nose for years! It's from M.C.'s Flavors of the World cookbook. I cooked a beef rump roast a couple of days ago and ran across this recipe while I was looking for seasoning ideas.
Keep in mind, I'm a person who would rather go without steak than to eat something tough, but I thought why not give this a try - slices of rump roast grilled??? No way.
The flavors are great, the meat was a little 'bite resistant' but not bad at all - the whole dinner just worked. I cooked up 2 'nests' of Chinese egg noodles and tossed with a little veggie and sesame oil while I grilled the beef for 1 1/2 min. each side. Filled 2 portabellas with the noodles and stuck in the oven.
When we sat down I drizzled some of the Ginger Teriyaki sauce over the noodles/mushrooms and the beef. It was all delicious!! And, talk about a fast dinner - except for the marinating of the beef for 4 hours. (don't know how you'd get around that for your 'fast dinners,' Daphne)I only made half the marinade and sauce 'cause I only did 2 slices of beef.
Here's the recipe for those who don't have MasterCook -
* Exported from MasterCook *
Miso Barbecue Beef with Ginger Teriyaki*****
2 1/2 pounds rump roast
1 1/2 tablespoons Japanese miso
3 tablespoons mirin or dry sherry
3 tablespoons Japanese style soy sauce
1 tablespoon distilled white vinegar
1 tablespoon sugar
2 teaspoons sesame oil
SAUCE:
2 tablespoons sake
3 tablespoons rice wine or dry sherry
3 tablespoons Japanese style soy sauce
2 tablespoons sugar
2 teaspoons grated fresh ginger
-------
Served with:
2 portabello mushrooms baked for 15 minutes, then filled with 1 each a 'nest' of Chinese Egg Noodles and a drizzle of the Ginger Teriyaki sauce over. (Cook the noodles and toss with a little veggie oil and Sesame oil)
Slice roast across grain into 1/4-inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self-sealing plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4 hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1 to 1 1/2 minutes on each side or until seared. Serve hot with ginger-teriyaki sauce, over noodles or rice.
SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower heat and simmer into a light syrupy consistency. Serves 6
Cuisine:
"Japanese"
Chinese/Japanese fusion! I was so sure it wasn't going to work, I didn't even bother taking pictures.
Keep in mind, I'm a person who would rather go without steak than to eat something tough, but I thought why not give this a try - slices of rump roast grilled??? No way.
The flavors are great, the meat was a little 'bite resistant' but not bad at all - the whole dinner just worked. I cooked up 2 'nests' of Chinese egg noodles and tossed with a little veggie and sesame oil while I grilled the beef for 1 1/2 min. each side. Filled 2 portabellas with the noodles and stuck in the oven.
When we sat down I drizzled some of the Ginger Teriyaki sauce over the noodles/mushrooms and the beef. It was all delicious!! And, talk about a fast dinner - except for the marinating of the beef for 4 hours. (don't know how you'd get around that for your 'fast dinners,' Daphne)I only made half the marinade and sauce 'cause I only did 2 slices of beef.
Here's the recipe for those who don't have MasterCook -
* Exported from MasterCook *
Miso Barbecue Beef with Ginger Teriyaki*****
2 1/2 pounds rump roast
1 1/2 tablespoons Japanese miso
3 tablespoons mirin or dry sherry
3 tablespoons Japanese style soy sauce
1 tablespoon distilled white vinegar
1 tablespoon sugar
2 teaspoons sesame oil
SAUCE:
2 tablespoons sake
3 tablespoons rice wine or dry sherry
3 tablespoons Japanese style soy sauce
2 tablespoons sugar
2 teaspoons grated fresh ginger
-------
Served with:
2 portabello mushrooms baked for 15 minutes, then filled with 1 each a 'nest' of Chinese Egg Noodles and a drizzle of the Ginger Teriyaki sauce over. (Cook the noodles and toss with a little veggie oil and Sesame oil)
Slice roast across grain into 1/4-inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self-sealing plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4 hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1 to 1 1/2 minutes on each side or until seared. Serve hot with ginger-teriyaki sauce, over noodles or rice.
SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower heat and simmer into a light syrupy consistency. Serves 6
Cuisine:
"Japanese"
Chinese/Japanese fusion! I was so sure it wasn't going to work, I didn't even bother taking pictures.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
