Lemon Japanese Roast Beef
Lemon Flavored Japanese Roast Beef
Serves: 2-3
This Japanese-style roast beef dish is a great alternative option to Western roast beef. Cooking with lemon and Japanese dashi soup stock adds a deep, full range of umami and savory flavors. Typically, roast beef takes a long time to cook in an oven, but this roast beef can be made in less than 30 minutes, using only a frying or sauté pan. The rich, tangy lemon sauce enhances your appetite and pairs perfectly with freshly cooked rice and vegetables. This lemon-flavored roast beef tastes delicious even when cold and works great as the main protein in a salad or sandwich. My kids always loved it when I packed this lemon-flavored roast beef for their school lunch. There are numerous ways to serve this roast beef, but however you decide to serve, enjoy it!
Ingredients:
2 New York strip cuts
1/2 cup dashi soup stock
1/2 cup soy sauce
1/3 cup of sake
1 lemon
2 TBS unsalted butter
2 TBS olive oil
Salt and pepper
2 TBS Dijon mustard for serving
Directions:
1. Bring the steaks to a room temperature. Season with salt and pepper.
2. Select your cookware either a skillet or sauté pan with a lid.
3. Make sure that you have all your ingredients ready. Slice a lemon into 5-6 pieces. Take all the seeds out.
4. Heat your selected cookware to medium-high heat and add olive oil and butter.
5. Sear the steaks. Make sure that all exterior surfaces of the steaks are perfectly golden-brown. Rotate the steaks evenly, and for the sides, hold them in place until they are well seared.
6. Next, add the dashi soup stock, soy sauce, sake, and lemon slices. Using a spoon, scoop some sauce from the slightly tilted cookware and drizzle it over the steaks to help the sauce absorb evenly.
7. Lower the temperature and cover the cookware with a lid and allow it to simmer for about 6-7 minutes. Then turn the steaks over and simmer them for another 4-7 minutes. Using your temperature probe, check the internal temperature of the steaks. My suggested doneness levels are as follows: 150F for rare, 160F for medium and 170F for well done.
8. Once the steaks are cooked, remove them from the heat and set it aside. Increase the heat to reduce the sauce until it thickens and caramelizes.
9. Thinly slice the steaks and pour the sauce over. Serve them with some green vegetables and a side of Dijon mustard.
