Contact us


Soy and ginger y-bone with a brown rice, shitake and sesame salad

Share This Recipe



Prep Time


Cook Time



4 x 250g Y-bone steak
1 tsp Soy sauce
1 tbsp Oyster sauce
½ tsp Sesame oil
2 tsp Minced ginger
brown rice salad:
100g Shitake mushrooms, stems discarded, sliced
1 tbsp Vegetable oil
2 tsp Minced ginger
2 Spring onions, sliced
2 cups Cooked brown rice, cooled
2 tsp Toasted sesame seeds
2 tsp Soy sauce
½ tsp Sesame oil


1 Rub the steaks with the soy sauce, oyster sauce, sesame oil and ginger.
2 Preheat a ridged chargrill over a moderately high heat. Grill the steaks for 2 minutes on each side or until cooked to medium rare. Place on a plate and loosely cover with foil. Allow to rest for 5 minutes.
3 Serve the steaks with the brown rice salad.
4 To make the brown rice salad: Place a frying pan over a moderately high heat and cook the mushrooms in the oil for 2 minutes or until lightly coloured. Add the ginger and spring onions and cook for 30 seconds or until fragrant. Set aside to cool. Toss with the remaining ingredients.