Japanese ‘Roast’ Beef (No Oven)

Name: Japanese ‘Roast’ Beef (No Oven)
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Roasting beef (extra lean top rump); 2 tbsp Shoyu koji or shio koji or marinade of choice

Maya’s Wine Bar & Kitchen @latte_and_wine

Many Japanese homes don’t have an oven, so they cook “roast” beef on the stovetop. This results in a tender juicy beef, which doesn’t require any basting fat. No risk of drying it out in the oven either!

I like to serve it as Roast Beef Don on top of Japanese rice with an egg, but this would also be great in sandwiches, toasties and stir fries.

Maya’s Wine Bar & Kitchen @latte_and_wine

I like to serve it as Roast Beef Don on top of Japanese rice with an egg, but this would also be great in sandwiches, toasties and stir fries.

Saved

Ingredients

40 minutes

4 servings

500 gRoasting beef (extra lean top rump)
2 tbspShoyu koji or shio koji or marinade of choice

Saved

Steps

40 minutes

1

Marinate beef overnight with shoyu koji or shio koji, or your favorite marinade to tenderize the meat
2

Sear beef on all sides in a hot pan to lock in the juices.
3

Place beef in a thick food-safe heat-resistant plastic bag and seal, squeezing out as much air as possible
4

Heat water to 80–85°C, then turn off the heat.
5

Add bagged beef to the pot, cover with a lid, and wrap the pot in towels.
6

Let sit for 35-40 minutes, aiming for 45-50°C in the center (check with a thermometer) for medium-rare
7

Once looks done, take the beef out of the bag, wrap it tightly in foil, and leave to cool at room temp for 1 hour.
8

Slice thinly and chill in the fridge.