I have often jokes that Bill Granger saved my relationship with Mr M, and although this is a bit of an exaggeration I truly believe his recipes did help us avoid a pretty ugly situation. As I have mentioned before cooking and being in the kitchen featured heavily in my upbringing, making me pretty confident in the kitchen and as many of my friends will tell you a bit of a tyrant. I am the first to admit that I can be pretty bossy when it comes to cooking and people tend to avoid offering to help me cook / asking me for help in the kitchen. About a year after we began dating Mr M moved city for his dream job and suddenly every second Saturday night dinner was being cooked in his kitchen! As Mr M got more into cooking we decided to give cooking as a couple a go but it became clear pretty quickly that we needed some unfamiliar recipes that neither of us was familiar with to stop me becoming a kitchen tyrant.
It was by chance that we caught a Bill Granger recipe on Saturday morning TV and decided to give one of his books a go. We invested in Simply Bill and pretty soon we were sharing kitchen adventures. Four and a half years later we still enjoy our time in the kitchen together and we try to keep our Saturday night cooking dates as much as possible. We often like to try new dishes, like Sushi or old favorites like chilli or pizza but every now and again we dip back in to one of Bills recipe books. This Soy- and Mirin-Simmered Beef on rice is from Holiday is a particular favorite as its easy to make, has very little washing up and can be made with ingredients readily found in our store cupboard and fridge. We have tweaked this recipe a little to suit our tastes but I have given you the book version below to allow you to adapt it to suit yours.
It was by chance that we caught a Bill Granger recipe on Saturday morning TV and decided to give one of his books a go. We invested in Simply Bill and pretty soon we were sharing kitchen adventures. Four and a half years later we still enjoy our time in the kitchen together and we try to keep our Saturday night cooking dates as much as possible. We often like to try new dishes, like Sushi or old favorites like chilli or pizza but every now and again we dip back in to one of Bills recipe books. This Soy- and Mirin-Simmered Beef on rice is from Holiday is a particular favorite as its easy to make, has very little washing up and can be made with ingredients readily found in our store cupboard and fridge. We have tweaked this recipe a little to suit our tastes but I have given you the book version below to allow you to adapt it to suit yours.
Soy- and Mirin-Simmered Beef on Rice
(Serves 4)
150 ml white wine
100 ml soy sauce
100 ml mirin
2 cm piece of fresh ginger, peeled and thinly sliced
3 tbsp caster sugar
1 white onion, thinly sliced
500 g rump steak, thinly sliced
To serve: steamed Japanese rice
baby spinach leaves
pickled ginger
1) Put the wine, soy, mirin, ginger, sugar and 100 ml water in a saucepan over a medium heat. Cook stirring to dissolve the sugar, bring to the boil and simmer for 2-3 minutes.
2) Add the onion, and simmer for 4-5 minutes, until the onion is soft. Add the beef and cook for 1-2 minutes until the beef is cooked through.
3) To serve, spoon rice and spinach into 4 bowls. Top with the beef and onions and ladle some hot broth over the top. Garnish with the pickled ginger
We tend to add extra ginger and onions when making this, and use whatever rice is in the cupboard (although this can be difficult to pick up with chopsticks!). In the version we made last night we substituted the spinach for a baby leaf salad that we had in the fridge which went surprisingly well.
(Serves 4)
150 ml white wine
100 ml soy sauce
100 ml mirin
2 cm piece of fresh ginger, peeled and thinly sliced
3 tbsp caster sugar
1 white onion, thinly sliced
500 g rump steak, thinly sliced
To serve: steamed Japanese rice
baby spinach leaves
pickled ginger
1) Put the wine, soy, mirin, ginger, sugar and 100 ml water in a saucepan over a medium heat. Cook stirring to dissolve the sugar, bring to the boil and simmer for 2-3 minutes.
2) Add the onion, and simmer for 4-5 minutes, until the onion is soft. Add the beef and cook for 1-2 minutes until the beef is cooked through.
3) To serve, spoon rice and spinach into 4 bowls. Top with the beef and onions and ladle some hot broth over the top. Garnish with the pickled ginger
We tend to add extra ginger and onions when making this, and use whatever rice is in the cupboard (although this can be difficult to pick up with chopsticks!). In the version we made last night we substituted the spinach for a baby leaf salad that we had in the fridge which went surprisingly well.
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