Beef Steak In Soy Sauce
Juicy sirloin steak sliced into strips and marinated in soy sauce, lemon juice, and seasonings creates a savory dish with a hint of tanginess. Perfect for quick weeknight dinners or flavorful gatherings, this dish pairs well with rice or vegetables for a satisfying meal.
Ingredients
Instructions
- Pound the meat with the dull edge of a cleaver to tenderize it.
- Slice the meat into strips about 2 x 4 inches.
- In a bowl, combine soy sauce, lemon juice, salt, sugar, and m.s.g.
- Marinate the meat in the mixture for at least 15 minutes.
- Heat oil in a skillet over medium-high heat.
- Add sliced onions and sauté until translucent.
- Add the marinated meat strips and cook until browned and cooked through, about 5-7 minutes.
Tips & Substitutions
For a more intense flavor, let the meat marinate for an hour or overnight if possible. You can substitute the sirloin or porterhouse with flank steak for a leaner option. If you prefer a gluten-free version, use tamari instead of soy sauce. Adding minced garlic or ginger to the marinade can enhance the dish's aroma and taste.
Serving Suggestions
Serve the beef steak with steamed broccoli-carrot stir-fry for a colorful and nutritious side. It also pairs beautifully with rice or noodles, making for a hearty meal. Consider garnishing with green onions or sesame seeds for added flavor and presentation. This dish complements a variety of Asian-inspired sides, including dumplings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak in a skillet over low heat to prevent drying out, adding a splash of soy sauce if needed. Alternatively, you can microwave it on low power, covering it to keep moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Steak In Soy Sauce contains roughly 1534 calories, with 1g protein, 7g carbohydrates, and 170g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 2007mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat?
Yes, you can use other cuts like flank or ribeye for different textures and flavors. Just adjust the cooking time according to the thickness of the meat. Flank steak, for instance, may need to be cooked a bit longer to ensure tenderness.
How do I know when the steak is done?
The steak is done when it reaches an internal temperature of 145°F for medium-rare. You can also check for doneness by cutting into a piece; the meat should be browned outside and slightly pink inside, depending on your preference.
Can I make this dish in advance?
While the marinated meat can be prepared in advance, it's best to cook it fresh to maintain its tenderness. However, you can marinate the meat a day ahead and store it in the refrigerator. Just cook it on the day you plan to serve for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).