From: Chef Ephraim Malag, Tournament Club of Iowa, Polk City, IA. Yield: 4 servings.
¼ cup sake
¼ cup soy sauce
1 Tbsp. toasted sesame oil
1 tsp. red miso paste
1 Tbsp. dark brown sugar
½ tsp. grated fresh ginger
½ cup minced garlic
4 beef top round or tri-tip steaks, about 6 oz. each
as needed, Mango Edamame Relish (recipe follows)
1 cup cooked edamame
1 cup julienned mango
½ cup seasoned rice wine vinegar
¼ cup each julienned carrot, pineapple, green papaya and red sweet pepper
¼ cup chopped cilantro
1 Tbsp. fish sauce or soy sauce
1 tsp. toasted sesame seeds
½ tsp. finely chopped lemon grass
to taste, salt and pepper
For Beef Sarang: combine sake, soy sauce, sesame oil, miso paste, brown sugar, ginger and garlic in a shallow bowl. Add steaks and marinate about 1 hour. Grill or pan-sear steaks until cooked to medium doneness. Thinly slice and serve on top of a bed of Mango Edamame Relish.
For mango edamame relish: Stir together ingredients. Add salt and pepper to taste. Cover and chill 1 hour.