Sake Steak and Rice
Experience the irresistible fusion of bold umami flavors with this Sake Steak and Rice recipe—a perfect marriage of tender, marinated steak and fluffy steamed rice. This dish features juicy sirloin or ribeye steak soaked in a fragrant marinade made with sake, soy sauce, mirin, ginger, garlic, and a touch of brown sugar for a hint of sweetness. The steak is perfectly seared to lock in its rich flavors, then sliced thinly and served over a warm bed of white rice. Garnished with fresh scallions and toasted sesame seeds, this meal is as visually stunning as it is delicious. Perfect for a quick weeknight dinner or a special occasion, this Japanese-inspired recipe is sure to impress. Keywords: sake steak recipe, Japanese steak and rice, marinated steak with rice, umami steak dinner.
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Recipe Information
Ingredients
- 500 grams steak (sirloin or ribeye)
- 120 milliliters sake
- 60 milliliters soy sauce
- 60 milliliters mirin
- 1 tablespoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
- 1 cup white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 2 stalks scallions (sliced)
- 1 teaspoon sesame seeds (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, combine sake, soy sauce, mirin, grated ginger, minced garlic, and brown sugar. Stir until the sugar dissolves to form the marinade.
Place the steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
While the steak marinates, rinse the white rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan, then bring to a boil.
Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for 15-18 minutes or until the water is fully absorbed. Remove from heat and let it sit covered for 10 minutes. Fluff with a fork before serving.
Remove the steak from the marinade, pat it dry with paper towels, and season both sides with salt and black pepper.
In a large skillet or grill pan, heat the vegetable oil over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare, or adjust the time for your desired doneness.
Once the steak is cooked, transfer it to a cutting board and let it rest for 5 minutes. Slice it thinly against the grain.
Serve the sliced steak over a bed of steamed rice. Garnish with sliced scallions and sesame seeds, if desired. Enjoy!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 42.9 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
