I got completely carried away with the New Year’s mood and ended up taking a full break from blogging.
From today, I’ll be posting again at my own pace—so I’d be very happy if you stop by from time to time.
Today, I’m sharing an easy skillet roast beef recipe that you can make in a frying pan.
It’s actually easier than cooking steak, because you don’t have to worry quite as much about timing and heat.
With the right sauce and plating, it works beautifully for everyday meals and for entertaining.
Another wonderful thing about roast beef is that it can be a light and healthy dish, depending on how you serve it.
【Ingredients (Serves 2)】
- 250 g beef round (for roast beef)
- 1 tsp salt
- 1 clove garlic, sliced
- 1 tbsp olive oil
Sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 10 g butter
【How to Make】
1.Add olive oil and sliced garlic to a frying pan and heat gently over low heat until fragrant. Once the garlic turns golden, remove it from the pan.
2.Take the beef out of the fridge about 30 minutes before cooking and let it come to room temperature.
3.Rub the salt evenly over the beef and let it rest for about 5 minutes.
4.Increase the heat to medium and sear the beef for about 4 minutes per side, turning until all sides are nicely browned.
5.Remove the beef from the pan and wrap it tightly in a double layer of aluminium foil.
6.Place the wrapped beef back into the warm pan, cover with a lid, and let it cool completely.
7.Once fully cooled, unwrap the beef. Do not discard the juices collected in the foil—these will be used for the sauce. Slice the beef thinly.
8.Add the reserved meat juices and all the sauce ingredients to the pan. Simmer briefly until the sauce comes together.
9.Plate the sliced roast beef, spoon over the sauce, and serve.
【Serving Ideas】
You can enjoy it in many different ways—try it with ponzu for a Japanese-style flavour, with a salted spring onion sauce, or served as a salad with your favourite dressing.
The possibilities are endless, so please make it your own and enjoy.