Serves: 4
Preparation: 10 minutes
Cooking: 7 minutes
Total: 17 minutes
Ingredients:
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
Method:
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.