Real Easy! But Proper "Roast" Beef

Name: Real Easy! But Proper "Roast" Beef
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Beef top round block; 1 dash Salt; 1 dash Black pepper; 1 dash Grated garlic; 100 ml ★Soy sauce; 100 ml ★Japanese Worcestershire-style sauce; 100 ml ★Sake

cookpad.japan @cookpad_jp

I wanted to make an easy yet tender roast beef, using as few ingredients as possible. This is really great for serving to guests!

If you like a slightly sweet sauce, reduce the sake and make up the difference by adding mirin. Be sure to brown the meat well, so that it's almost charred. The simmering time depends on the shape and volume of the meat. (For 500 g, simmer for about 8 minutes.) Leave the meat in the sauce as it cools so that the flavors from the sauce will penetrate. This method makes 'roast' beef that's more tender than oven-roasting! For 3 to 4 servings. Recipe by Blue-Island

I wanted to make an easy yet tender roast beef, using as few ingredients as possible. This is really great for serving to guests!

cookpad.japan @cookpad_jp

I wanted to make an easy yet tender roast beef, using as few ingredients as possible. This is really great for serving to guests!

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Ingredients

4 servings

300 gramsBeef top round block
1 dashSalt
1 dashBlack pepper
1 dashGrated garlic
100 ml★Soy sauce
100 ml★Japanese Worcestershire-style sauce
100 ml★Sake

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Steps

1

Tie up the beef block with kitchen twine. Rub in the salt, pepper and grated garlic, and leave at room temperature for about 15 minutes.
2

Heat up a frying pan and add 1 tablespoon of vegetable oil. Brown the meat carefully on all sides until it is a nice colour.
3

Add the ★ ingredients to a pan, put in the browned beef, and turn on the heat. Simmer for 5 minutes after the sauce comes to a boil while rolling around the beef.
4

Turn off the heat, and leave the beef to cool in the sauce. Turn the beef over several times as it cools so that the flavors penetrate evenly.
5

When the beef has cooled completely, slice it thinly and arrange on a serving plate. Pour some of the sauce from the pan and serve.
6

Attention: If the beef is rare, it may start dripping after a while when you cut it. When cooling the meat down in the refrigerator, put some paper towels underneath.