Mentsuyu-flavored short-grain rice serves as the bed for a succulent chunks of steak in this recipe for Steak and Rice.
You ever heard of someone being described as a “meat and potatoes” kinda person? Well, today we’re gonna be “meat and rice”-type people with this dish that takes elements of Japanese cuisine and applies them to a simple but satisfying dish. At the heart of it is the sauce/marinade. At the heart of THAT heart is mentsuyu. I explain what mentsuyu is below so I won’t spoil it for you, but I will say that if you are a fan of Japanese noodle dishes, you will already be familiar with mentsuyu in taste if not in name.
I’ve made similar “steak and starch” dishes—I’m thinking of my London Broil or my Steak and Roasted Potato Salad—but I haven’t often paired it with rice. Well, I’m changing that. And, what with the addition of the mentsuyu marinade, this recipe should appeal to “meat and rice” diners, as well as those who enjoy Japanese cuisine.
What is Mentsuyu?
Mentsuyu is an integral part of Japanese cuisine. It’s a soup base that shows up in everything from noodle soups to dipping sauces to marinades. In fact, the word “mentsuyu” means “noodle soup” in Japanese, so that should give you an understanding of what it is and how it is used. It typically includes soy sauce (very umami), mirin (a sweet rice wine), dashi (a Japanese broth made with shiitake mushrooms and kelp among other ingredients), sake (another rice wine), and/or sugar.
Can I Use A Different Cut of Steak?
For those who like options, you should be in dreamland. Here is a variety of steak cuts for your consideration:
- Ribeye: A rich and tender option, known for its marbling.
- New York Strip (Striploin): A leaner cut than ribeye but still packs in the flavor. Has a meaty texture.
- Filet Mignon: Very tender, albeit usually quite expensive. Its scant marbling may mean it’s less flavorful than these other cuts.
- Tenderloin: Lean, tender, and mild.
- Flank Steak: A viable option with a singular grain. Best limited to medium-rare doneness or it will be less than tender.
- Skirt Steak: Has a robust flavor. A good one for marinating, which is why it shows up in fajitas.
- Flat Iron Steak: Well-marbled, so you know it will be both tender and flavorful.
- T-Bone or Porterhouse: Includes both the strip and the tenderloin, so it’s a nice balance of tenderness and flavor.
Top Tips For Making Perfect Steak and Rice
- Let the salt and pepper sit on the steak for 30 minutes.
- Similarly, let the steak marinate in the soy, mentsuyu, and garlic mixture for at least 30 minutes, if time allows.
- Don’t add the steak to the pan until it is very hot. You want to sear the steak, not cook it.
- Before cooking the rice, rinse it to remove excess starch. Doing so will reduce the rice’s stickiness.
- The meat needs time to reach room temperature and the rice takes time to cook so start prepping this meal long before you actually plan to eat.
What if I don’t have a cast-iron skillet?
A cast-iron skillet retains and distributes heat well, which makes it a solid choice for this (or any) recipe. But if you don’t have one, don’t worry. A stainless steel skillet, a non-stick pan, or a grill pan will all work. You can even do the steak in a broiler. The important thing is that it’s very hot in order to sear the meat.
Why should the steak rest?
Letting the steak rest lets the residual heat finish off the meat. It also lets its juices redistribute so imperative don’t cut into the steak during this period.
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Korean Cucumber Salad: A refreshing side dish for any meal.
Roasted Kabocha Squash: A fall favorite that features a mix of spice, honey, and fresh herbs.
Homemade Poke Bowl: A Hawaiian-Asian–inspired dish that is both nutritious and delicious.
How to Store Easy Steak and Rice
Separate the steak and rice if possible. Let the rice cool, then store in an airtight container in the fridge for up to 2 days. To reheat it, add a drop or two of water then microwave or warm it up on the stove. For the steak, let it cool completely, then either wrap it in plastic/aluminum foil or place it in an airtight container. It should last for up to 4 days.
You can also freeze the steak by following the above steps then putting it in the freezer for up to 3 months. Don’t freeze the rice; it will turn to mush during the thawing process.
Steak and Rice Recipe
Ingredients
The Steak:
- 8 oz. sirloin steak
- sea salt and black pepper
- 4 tsp soy sauce
- 2 tbsp mentsuyu
- 4 cloves garlic thinly sliced
- 1 tsp toasted sesame oil
The Rice:
- 2 cups short-grain rice cooked
- 3 tbsp salted butter
- 1 tbsp fresh ginger finely grated
- 1 tbsp mentsuyu
- 2 green onions finely sliced into wheels
Instructions
- Pat the steak dry. Sprinkle with salt and pepper. Cover with plastic wrap and let it come to room temperature.
- Mix the soy sauce, mentsuyu, and 1 teaspoon of the raw garlic in a bowl.
- In a large skillet, melt three tablespoons of butter. Add the ginger and the rest of the garlic. Sauté for a minute to crisp it up. Stir frequently and remove from the heat before it burns.
- Remove half the garlic and ginger and set aside. Pour the butter and the rest of the garlic and ginger over the cooked rice along with the mentsuyu. Mix well.
- Heat the sesame oil in a cast-iron skillet over HIGH heat. Add the steak to the hot pan. Cook for 3-4 minutes on each side. Then take it out of the pan and set it aside to rest.
- Melt three tablespoons of butter in a pan. Fry the rice over MED-HIGH heat until it's a little crispy. Divide the rice between two bowls.
- Cut the steak into cubes and place into the bowl with the soy, mentsuyu, and garlic mixture. Add the steak to the rice and top with the crispy garlic ginger and green onions.
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