Succulent onion-marinated braised beef with parsley and ginger salad

Total time 70 mins

30 mins preparation time

40 mins cooking time

Tantalisingly tender beef steaks seared to perfection and elegantly paired with a refreshing salad and spaetzle noodles. Whether you're cooking for your family or hosting guests, this culinary masterpiece is sure to leave a lasting impression on every discerning palate!

Ingredients

4 portion(s)

Ingredients for the spaetzle

300 g

flour

eggs

150 ml

milk

1 tbsp

salt

10 ml

Kikkoman Naturally Brewed Soy Sauce

Ingredients for the braised beef with onions

beef saddle (sirloin) steaks (about 200 g each)

2 ½ tsp

oil for frying

1 tsp

salt

large onions

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

250 ml

beef stock

Ingredients for the parsley and ginger salad

1 bunch

of fresh parsley

carrots

20 g

ginger

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

4 tbsp

Kikkoman Teriyaki Sauce with Toasted Sesame

Juice of one lime

Nutritional facts (per portion): 4110.9 kJ / 980.2 kcal

40.2 g Fat

75.7 g Protein

74.3 g Carbohydrates

Preparation

Step 1

300 g flour – 3  eggs – 150 ml milk – 10 ml Kikkoman Naturally Brewed Soy Sauce

Sieve the flour into a bowl. Slowly add the eggs, Kikkoman Soy Sauce and the milk and stir in. Beat the dough vigorously with a flat hand for about 5 minutes, holding the bowl firmly in place. The dough should become so elastic that the kneaded air comes out in bubbles. Once this is the case, let the spaetzle dough stand for 30 minutes

Step 2

4  beef saddle (sirloin) steaks (about 200 g each) – 2 ½ tsp oil

Fry the beef saddle (sirloin) steaks in a hot pan with oil for about 2 minutes on each side. Remove the steaks and set them aside

Step 3

4  large onions – 3 tbsp rapeseed oil – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – 250 ml beef stock – Beef steaks

Peel the onions and slice. Now fry the onions in the same pan as the meat until softened and deglaze with beef stock and Kikkoman Soy Sauce. Add back the steaks and let them finish cooking for 10 minutes in the oven at 130 °C top and bottom heat so they become nice and medium done.

Step 4

1 bunch of fresh parsley – 2  carrots – 20 g ginger – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame – Juice from one lime

Wash the parsley and pluck off the leaves. Peel and finely grate the carrots and ginger. Mix the Kikkoman Soy Sauce, toasted sesame oil and lime juice together to make a marinade. Combine everything, mix well and marinate until ready to serve

Step 5

Spaetzle dough – 1 tbsp salt

Bring approx. 3 l of salted water to the boil. Squeeze the spaetzle dough through a press into the boiling salted water. Simmer until the spaetzle float to the surface of the water

Tip

Before serving, add a little butter to the spaetzle. This prevents them from sticking together, and the butter adds an extra rich flavour.

Recipe-ID: 1179

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Teriyaki Sauce with Toasted Sesame

300 g flour – 3  eggs – 150 ml milk – 10 ml Kikkoman Naturally Brewed Soy Sauce

4  beef saddle (sirloin) steaks (about 200 g each) – 2 ½ tsp oil

Fry the beef saddle (sirloin) steaks in a hot pan with oil for about 2 minutes on each side. Remove the steaks and set them aside

4  large onions – 3 tbsp rapeseed oil – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – 250 ml beef stock – Beef steaks

Spaetzle dough – 1 tbsp salt

Bring approx. 3 l of salted water to the boil. Squeeze the spaetzle dough through a press into the boiling salted water. Simmer until the spaetzle float to the surface of the water

Let us know what you think

Click on the number of stars you want to give: the more the better!