Soy & Ginger Y-Bone with a Brown Rice, Shitake & Sesame Salad

Enjoy a taste of the Orient at home.

Serves: 4
Preparation: 10 minutes
Cooking: 7 minutes
Total: 17 minutes


4 x 250g y-bone steak

1 tsp soy sauce

1 tbsp oyster sauce

½ tsp sesame oil

2 tsp minced ginger

Brown rice salad:

100g shitake mushrooms, stems discarded, sliced

1 tbsp vegetable oil

2 tsp minced ginger

2 spring onions, sliced

2 cups cooked brown rice, cooled

2 tsp toasted sesame seeds

2 tsp rice wine vinegar

2 tsp soy sauce

½ tsp sesame oil


Rub the steaks with the soy sauce, oyster sauce, sesame oil and ginger.

Preheat a ridged chargrill over a moderately high heat. Grill the steaks for 2 minutes on each side or until cooked to medium rare. Place on a plate and loosely cover with foil. Allow to rest for 5 minutes

Serve the steaks with the brown rice salad.

To make the brown rice salad:

Place a frying pan over a moderately high heat and cook the mushrooms in the oil for 2 minutes or until lightly coloured. Add the ginger and spring onions and cook for 30 seconds or until fragrant. Set aside to cool. Toss with the remaining ingredients.