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This dish is easy, delicious and is a great way to stretch ribeye steaks to feed more people. You don’t need to use such a big, thick steak (as shown). That works for a heartier appetizer or main. For a starter, even thin ribeye sandwich steaks work great: The thin strips of steak, topped with sesame and scallions and served on top of a mound of sushi rice, are so pretty. You can either ask your butcher to slice the steaks in thin strips across the grain, or just do it yourself. Put the steaks in the freezer for 30 minutes beforehand to make it easier to slice. Can you rewarm this? Yes (include the sauce from the marinade when reheating). It just won’t have that dark, freshly seared color. Serves 4 as an appetizer, 2 as a main
1 pound boneless ribeye steak, sliced into thin strips
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons Gefen Sesame Oil
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3 cubes Gefen Frozen Ginger
2 tablespoons oil
1 teaspoon sesame seeds
scallions, for garnish
prepared sushi rice, for plating (we love Chef Farzad’s recipe)
In a ziptop bag, combine soy sauce, sugar, sesame oil, garlic, and ginger. Add steak strips and toss to coat. Let marinate in the refrigerator for at least four hours or up to overnight, occasionally smushing around the steak so it’s evenly coated.
Heat oil in a sauté pan or grill pan over high heat. Add steak and cook for two to three minutes (they’ll cook fast!).
If serving right away, plate meat over rice, drizzle with sauce and top with sesame seeds. (If you’d like to rewarm the meat, combine the meat and marinade in a baking pan and cover.)
Serve meat over sushi rice. Top with scallions and sesame seeds.
Photo by Chana Rivky Klein
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