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A cutting board and knife, topped with a large piece of grilled beef, sliced into strips.
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5 from 1 vote

Shoyu Sugar Steak

My favorite cut to use is boneless chuck roast (a.k.a. “the poor man’s rib eye”), a piece of meat that comes from the shoulder and is most often used for braising or roasting, thus making it a more frugal option (my dad would always pick it up on sale at Foodland). It’s not as tender as a filet mignon, but if you prefer a beefier-tasting steak, its robust flavor and satisfying chew make it an appealing option.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: Hawaiian
Servings: 6 servings
Calories: 622

Ingredients

  • 3 pounds boneless chuck roast or steaks of choice, cut about 1-inch (25 mm) thick
  • Garlic salt
  • 1/2 cup raw brown rice or barley*
  • 1 cup mirin
  • 1/2 cup sake
  • 1 cup shoyu (soy sauce)
  • 1/2 cup loosely packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 6 cloves garlic, crushed and peeled
  • 6 scallions, cut into thirds and crushed
  • 2 inch piece fresh ginger, sliced and crushed
  • Oil, for the grill
  • Freshly ground black pepper
US - Metric

Instructions

  • Sprinkle the steaks generously with garlic salt. Place on a plate and let stand at room temperature for 40 minutes.
  • Place the rice or barley in a spice grinder and pulse until finely ground.
  • In a dry saucepan, toast the rice powder over medium-high heat, stirring constantly, until caramel-colored and fragrant, about 5 minutes. Keep a close eye on the rice powder as it will darken quickly once it begins to brown.
  • Reduce the heat to medium-low, add the mirin and sake, and bring to a boil, stirring to loosen any browned bits from the bottom of the pan. Once boiling, add the shoyu, brown sugar, vinegar, garlic, scallions, and ginger and simmer very gently until the mixture is thickened and slightly reduced, about 15 minutes. Use a slotted spoon to remove the aromatics (or pour the mixture through a sieve into a bowl, discarding the solids).
  • Prepare a grill for high indirect heat (for a charcoal grill, push the coals to one side; for a gas grill, leave one or two burners off). Using tongs, oil the grates of the grill with an oiled rag or paper towels.
  • Sprinkle the steaks generously with pepper and place on the grates on the indirect heat side. Cover the grill and cook until a thermometer inserted into the thickest portion registers 105°F (41°C), 20 to 25 minutes, flipping the steaks and checking the internal temperature every 5 minutes or so.
  • Move the steaks over direct heat, brush liberally with the sauce, and grill, flipping every 30 seconds to 1 minute, brushing each time with more sauce, until a nice charred glaze has developed and the steak is cooked to desired degree of doneness, 6 to 7 minutes for medium rare.
  • Transfer the steaks to a cutting board and let rest for at least 10 minutes. Carve into thick slices and serve immediately with the remaining sauce.

Notes

*Can I make rice flour without a spice grinder?

Don't panic--this recipe is still within your reach. Where it calls for a spice grinder to grind your rice to a powder, you do have another, sneakier option. If you don’t have one, you can substitute 1/3 cup of dry Cream of Wheat or Cream of Rice hot cereal. 

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 43g | Protein: 50g | Fat: 26g | Saturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 2504mg | Fiber: 3g | Sugar: 24g