Recipe

Rub steak with 1-1/2 tsp (7 mL) chili powder.

Add soya sauce, sake, mirin and ginger to a saucepan; bring to a boil. Allow to cool and pour over meat. Marinate 1 to 3 hours.

Drain off extra liquid and remove ginger slices. Grill over high heat or close under a broiler, turning once. Slice diagonally into thin slices and place on a warmed platter; sprinkle with remaining 1/2 tsp (2 mL) chili powder and place the Pickled Onion in a pile next to the steak slices.

Variation

If mirin is unavailable, increase sake by 1 tbsp (15 mL) and add 1 tbsp (15 mL) corn syrup.

Seven-flavored chili powder can be replaced by 3/4 tsp (4 mL) ground dried chilies or cayenne powder, 1/2 tsp (2 mL) sesame oil and 1/2 tsp (2 mL) grated orange or lemon peel.

Sprinkle the cooked steak with 3/4 tsp (4 mL) lightly crushed toasted sesame seeds and a pinch of ground chili or cayenne.

Excerpted from The Asian Bistro Cookbook by Andrew Chase. Text copyright 1997 by Andrew Chase. Excerpted by permission of Robert Rose Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.