John Myers
Ingredients for 4 servings:
- 4 beef steaks
- 15 g ginger root
- 2 cloves garlic
- 1 can pineapple, approx. 400 g
- 100 ml mirin
- 100 ml soy sauce
- 20 ml oil
- 90 g ketchup
- 4 tbsp honey
- 2 tbsp cornstarch
- 4 bell peppers
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
Peel the ginger and garlic and chop into small pieces. Reserve the juice from the pineapple can and mix it with the sauce ingredients. Bring the sauce to a rapid boil in a small saucepan for about 15 minutes. The sauce should be dark brown and have a honey-like consistency. Sear the steaks in a pan on all sides. Place them on a baking sheet and brush them thickly with the sauce (use a maximum of 50% of the sauce). Let it rest for 10 minutes to allow the flavors to penetrate the meat. Roast in an oven preheated to 140°C (top/bottom heat) for about 15 minutes. It depends on the thickness of the steaks, of course; I always use two finger-thick steaks. Mine are still pink inside after this time. Wash the bell peppers, deseed them, and cut them into small cubes. Mix with the remaining sauce and add to the meat on the baking sheet. Distribute the pineapple over the meat and roast everything for another 15 minutes at 180°C (350°F). My steaks are medium-rare after this time. Feel free to sprinkle with sesame seeds.
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