Thursday, October 28, 2010

Soy and Sesame Beef Strips

We happened to have some left over sirloin, and decided to do a quickfire dish for supper one night, as sort of a finger food thingy.

And to make it more interesting, I decided to end it with some oriental dressing to give it a lighter touch, making it a light supper to go easy on the tummy.

Season the beef with salt and a generous amount of pepper. Our beef was slightly aged over a few weeks, but fresh beef would do just as well.

Pan roast the beef as in my previous post on Sirloin with Wine Infused Bacon, and turn it over once and bast it with butter until the meat is cooked. Once done, let it rest for 5 minutes.

Slice the beef into thin strips and take special attention to cut the meat at an angle instead of vertically straight down. Plate the slices on a long plate as shown in the photo.

Drizzle soy sauce and sesame oil and add in some additional pepper. Finish the plate with one last garnish of chopped coriander leaves for color and a slight herb perfume.

Simple, tasty, and a touch of the Orient.


  1. Yummy....This will definitely go well with a bottle of red wine from Rioja, Spain. :)

  2. Thanks! I should consult you to do a wine pairing for every of my new dish!

  3. pleasure to pair a wine for your new dish