Succulent onion-marinated braised beef with parsley and ginger salad
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 for the spaetzle
Ingredients for the braised beef with onions
Ingredients for the parsley and ginger salad
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
4 beef saddle (sirloin) steaks (about 200 g each) – 2.5 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
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.
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
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
Before serving, add a little butter to the spaetzle. This prevents them from sticking together, and the butter adds an extra rich flavour.
Recipe as PDF
Thank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!