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Black & blue steak, Asian style


  • Place the soy, sake, mirin, kecap manis, garlic, ginger and spring onions in a large bowl and whisk well.
  • Then put the steaks in a large zip-top bag with most of the marinade (or place in a large bowl and cover with plastic wrap). Toss and refrigerate for at least 2 hours, turning a few times. 
  • When ready, cook the steaks on a preheated ridged grill (or BBQ) to the desired degree, basting with the marinade as you do so. 
  • Briefly blanch the snowpeas in boiling water and drain well.
  • To serve, place a mound of the snowpeas on individual plates, top with the steaks and spoon the reserved marinade over the top.


  • ¼ cup soy sauce
  • ¼ cup sake
  • ¼ cup mirin (Japanese rice wine)
  • a good splash of kecap manis (Indonesian sweet soy sauce)
  • 2 garlic cloves, crushed
  • 1 tspn grated fresh ginger
  • 3 spring (green) onions, finely sliced
  • 4 x 150 gm fillet steaks, trimmed of all fat & sinew
  • 20 snowpeas, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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