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Soy and ginger y-bone with a brown rice, shitake and sesame salad

Soy and ginger y-bone with a brown rice, shitake and sesame salad

Serves

4

Prep Time

10

Cook Time

7

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 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.
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