Steak with ginger-butter sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 650, total fat 44 G., saturated fats 17 G., proteins 38 G., carbohydrates 24 G., fiber 5 G., cholesterol 158 mg, sodium 525 mg, sugar 8 G.

This Asian-inspired dish uses sirloin steak, a cut of beef from the rump of the steer that's lean, firm, and richly flavored, best enjoyed medium rare. Slice the pan-fried steak thinly across the grain and serve with sautéed sweet potatoes and shishito peppers, drizzled with a sauce made from fresh ginger sautéed with butter, soy sauce, and rice vinegar. Top the meat and vegetables with toasted sesame seeds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 sweet potatoes (about 0.7 kg)
3 tablespoons of vegetable oil
110 g shishito peppers
1 tbsp. lightly salted soy sauce
2 tsp. rice vinegar
2 boneless sirloin steaks (2.5 cm thick; about 0.7 kg)
4 tbsp unsalted butter, chopped
4 tsp chopped fresh ginger
Toasted sesame seeds for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, shishito pepper, soy sauce, rice vinegar, beef, butter, ginger root, sesame

Cooking the dish according to the recipe:

Prick the sweet potato several times with a fork. Microwave, turning halfway through, until almost tender inside, about 8 minutes. Let cool slightly, then cut into bite-size pieces.
In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the shishito peppers and season with salt and pepper to taste. Cook, turning occasionally, until the peppers are browned and beginning to soften, 2-4 minutes. Use tongs to transfer to a plate. Add the sweet potatoes to the skillet and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6-8 minutes. Return the peppers to the skillet to heat through, about 30 seconds.

Meanwhile, combine the soy sauce, vinegar, and 1 tablespoon of water in a small bowl. Season the steaks with salt and black pepper. In a separate large skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the steaks; cook until golden brown, about 4 minutes per side for medium-rare. Transfer to a cutting board.
Place the empty skillet over medium heat and add 1 tablespoon of vegetable oil and ginger. Cook until the ginger sizzles, about 30 seconds. Remove from heat and stir in the soy sauce mixture. Stir in the remaining 3 tablespoons of butter, 1 tablespoon at a time, until smooth.
Slice the steaks thinly and arrange them on plates along with the vegetables. Pour the sauce over the meat. Sprinkle with sesame seeds and serve.

Note

Cook sweet potatoes with the skin on! You'll get even more beneficial beta-carotene.