This recipe is a variation on a common concept: steak with sauce. The great American steak has always been paired with Worcestershire, A1 sauce, barbecue sauce, horseradish, Tabasco sauce, and even Ketchup. So why not an Asian sauce? We have Asian sauces with almost everything: noodles, chicken, rice, veggies. So, why not a steak?

An Asian steak sauce is so easy to make. Go to your cupboard or fridge, and you’ll find almost anything you need. The Asian steak sauce I proffer is only a suggestion. You can experiment and create your own, you can make a hoisin sauce or a 5-spice sauce, or a kimchi sauce. Your imagination is limitless.

For this recipe you can use your favorite cut of meat: strip steak, flank steak, rid eye, tenderloin, etc. I used sirloin ( I had some extra cash available, otherwise it would have been chuck steak). Let me state that since this is an Asian sauce, the usual accompaniment  is rice. But you can also use pasta or, as I did with this one, mashed potatoes (since I had some potatoes on hand).


1 pound sirloin steak
3 tablespoons olive oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh minced ginger
2 tablespoons red wine vinegar
1/4 cup beef broth
1 teaspoons mustard (preferably Dijon)

  1. Heat olive oil in a large pan of skillet (I prefer cast-iron) over medium heat. Add steak and cook 7 to 8 minutes on each side, or until desired degree of doneness. Let the steak rest on a carving board for 5 minutes. Then cut across on the diagonal into thin strips.
  2.  Meanwhile, heat the sesame oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring, for 30 seconds. Add broth and mustard and cook, stirring for 2-3 minutes. Remove from heat.
  3.  To serve, spread steal slices on a serving plate and spoon sauce over the meat.
    Yield: 4 servings.