This recipe was inspired by two things: 1) my quest to eat low- to no-carb dinners that still leave me full and satisfied, and 2) my love for Japanese soups! I came across the original recipe in a Food Network Magazine last year and made it for dinner one night. It came out pretty good, but I’ve played around with it since to enhance the depth of the broth’s flavors and to make a more tender steak. I also changed the vegetables in the recipe to fit my own preferences :). You could add or reduce the amount of vegetables in my recipe, or even use other vegetables. Napa cabbage, spinach, white daikon, radish, snow peas, or sweet potatoes would also work well in this soup. The possibilities are endless!
The broth in this recipe has the perfect balance of sweet, savory, and slightly tart flavors found in typical Japanese style soups. It is so flavorful and is perfect for any night where you’re looking for a lighter, yet still satisfying, meal. And if you’re in the mood for a Japanese style noodle soup, simply add soba, udon, or ramen noodles to the dish! I’ve added soba noodles a few times and it was absolutely delicious.
So make sure to try out this recipe the next time you’re in the mood for a Japanese inspired meal. You won’t be disappointed!
Recipe
Yield: 2 servings
INGREDIENTS:
5 tbsp. teriyaki sauce, divided
2 tbsp. oyster sauce, divided
3 tsp. ginger, peeled and grated, divided
freshly ground black pepper
pinch red pepper flakes (optional)
3/4 lb. boneless sirloin steak
1 tbsp. olive oil
4 cups water
2 tbsp. rice vinegar
1 tbsp. brown sugar or honey
1/3 lb. shitake or baby portobello mushrooms, thinly sliced
1 large carrot, thinly sliced at an angle
1/2 lb. Shanghai or baby bok choy, cut into 1-inch slices
2 bunches scallions, chopped
toasted sesame oil, for drizzling
DIRECTIONS:
1. In a small bowl, mix together 1 tablespoon teriyaki sauce, 1 tablespoon oyster sauce, 1 teaspoon ginger, black pepper, and red pepper flakes. Spread over steak and let marinate at room temperature for 10 minutes while you prepare the vegetables.
2. Heat oil in a large skillet over medium-high heat. Once pan is hot, cook steak 3 minutes each side for medium-rare and 5 minutes each side for medium. (I would suggest cooking the steak slightly more rare than you would normally because the hot broth will continue to cook the steak.) Set aside and let cool for 5 minutes before thinly slicing at an angle.
3. In a large pot, bring the remaining 4 tablespoons teriyaki sauce, 1 tablespoon oyster sauce, 2 teaspoons ginger, the vinegar, sugar or honey, and water to a boil. Reduce heat to medium and add the mushrooms and carrots. Cook until they become tender, about 4 to 5 minutes, and add the bok choy and scallions. Cook for 1 minute and turn off heat. Taste the broth to see if you need to season with a little salt.
4. Ladle the broth and vegetables into 2 large soup bowls. Add the sliced steak and drizzle with a little sesame oil. Serve immediately.
