Easy Roast Beef (Japanese-inspired Roast Beef with Homemade Sauce)
https://cookingwithdog.com/recipe/easy-roast-beef/
Servings
3people
Cook Time
35minutes
Servings
3people
Cook Time
35minutes
Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let’s make the sauce for the roast beef. In a pot, combine the dashi stock, soy sauce and mirin. Turn on the burner. Use a small, deep pot so the entire cut will fit.
    		 First, let’s make the sauce for the roast beef. In a pot, combine the dashi stock, soy sauce and mirin. Turn on the burner. Use a small, deep pot so the entire cut will fit.
  2. When the sauce begins to boil, turn off the burner.
    		 When the sauce begins to boil, turn off the burner.
  3. Remove the beef from the fridge 2 to 3 hours before cooking. Lightly sprinkle the salt over the entire surface of the bottom round roast. Likewise, sprinkle on the pepper. Bottom round is a relatively lean, inexpensive meat and the slices are often used for sukiyaki and shabu shabu.
    		 Remove the beef from the fridge 2 to 3 hours before cooking. Lightly sprinkle the salt over the entire surface of the bottom round roast. Likewise, sprinkle on the pepper. Bottom round is a relatively lean, inexpensive meat and the slices are often used for sukiyaki and shabu shabu.
  4. Heat a pan and add the vegetable oil. Swirl to coat it with the oil. Place the beef into the pan and saute it on high heat.
    		 Heat a pan and add the vegetable oil. Swirl to coat it with the oil. Place the beef into the pan and saute it on high heat.
  5. Once the entire surface is browned, turn off the burner and reheat the sauce.
    		 Once the entire surface is browned, turn off the burner and reheat the sauce.
  6. Then, place the beef into the pot. Bring it to a boil and then reduce the heat to the lowest possible level.
    		 Then, place the beef into the pot. Bring it to a boil and then reduce the heat to the lowest possible level.
  7. Ladle the sauce over the beef to help it cook evenly and simmer for about 15 minutes in total.
    		 Ladle the sauce over the beef to help it cook evenly and simmer for about 15 minutes in total.
  8. Flip the beef over 2 to 3 times while cooking.
    		 Flip the beef over 2 to 3 times while cooking.
  9. Browning the surface on high heat will help it to retain the savory juices and simmering on low heat will allow it to cook slowly, making the roast beef tender.
    		 Browning the surface on high heat will help it to retain the savory juices and simmering on low heat will allow it to cook slowly, making the roast beef tender.
  10. Now, let’s check if the inside is ready. Pierce the beef with a metal skewer, leaving the tip at the center for 10 seconds.
    		 Now, let’s check if the inside is ready. Pierce the beef with a metal skewer, leaving the tip at the center for 10 seconds.
  11. Remove and place the tip just below your lip to check the temperature. If it is warm, the center of the beef should be the desired pink color. Turn off the burner and allow it to sit until cool.
    		 Remove and place the tip just below your lip to check the temperature. If it is warm, the center of the beef should be the desired pink color. Turn off the burner and allow it to sit until cool.
  12. And now, let’s serve the roast beef. Soak the thinly sliced onion in a bowl of ice water for about 5 minutes. Then, remove the excess water using a paper towel.
    		 And now, let’s serve the roast beef. Soak the thinly sliced onion in a bowl of ice water for about 5 minutes. Then, remove the excess water using a paper towel.
  13. Place the onion onto a plate along with the shiso leaves.
    		 Place the onion onto a plate along with the shiso leaves.
  14. Now, remove the roast beef from the pot and place it onto a cutting board. Slice it into about 3mm (0.1") slices.
    		 Now, remove the roast beef from the pot and place it onto a cutting board. Slice it into about 3mm (0.1″) slices.
  15. For better presentation, carefully fold each slice and arrange them on the plate. Top with the broccoli sprouts.
    		 For better presentation, carefully fold each slice and arrange them on the plate. Top with the broccoli sprouts.
  16. Finally, pour the sauce into a bowl.
    		 Finally, pour the sauce into a bowl.
Recipe Notes

Use wasabi or karashi hot mustard as a condiment and enjoy the roast beef with the sauce.
Roast beef is also used as a bread filling or salad ingredient.