This is Japanese roast beef, served rare in a delicious Asian marinade. I was surprised how inexpensive Wagyu was on sale in Sydney for at my local Japanese superstore. It was roughly the same price as a decent sirloin of regular beef from the butcher. If you can’t get hold of wagyu, just buy a nice thick chunk of juicy rump and follow the recipe below for a delicious feast!
4-500g wagyu tataki beef (or rump steak)
100g soya sauce
100g worcester sauce
2 garlic cloves
salt & pepper
string (optional – I didn’t have any but if you do, tie the beef before frying so it keeps its shape)
Here you can see the nice, juicy wagyu steak I was lucky enough to find on sale for only $10 in Sydney! Season heavily on either side with salt and pepper and the minced garlic cloves.
Drizzle some vegetable oil in a hot pan and fry the beef for 3 minutes on either side. Depending on the thickness of the steak, you may have to alter the timing. Fry all sides to make sure as many of the juices stay in the steak as possible. Then add the 3 x 100ml of the sake, soya sauce and worcester sauce to the pan and bring to a simmer. Turn the steak over and over while simmering for five minutes. Then turn off the heat and leave the steak to cool in the pan with the sauce.
When the steak has cooled, remove from the pan and slice thinly. The taste should be full enough, but I always like the use the remaining sauce in the pan as well – turn up the heat to high and simmer the sauce until it thickens and reduces. Delicious!