Life is really a juggling act of balance. The art of harmony that loses its conundrum every now and then, yet the routine needs to go on. For last several weeks, there are a lot of happenings that I will share with you in due course, but around the same time I find that the blog needs a bit more nourishment in terms of everyday meals that you have been requesting.
No fancy cakes. No weekend treats. But everyday meals so that you can juggle it all, yet bring beautiful gourmet dishes to the dinner table without much fuss. These days that kind of recipes seem to attract me, as I need the time and being barefoot in the kitchen might not be an option. I have always loved marinated recipes, a concoction of spices and herbs that will infuse through and several hours later all one needs to do is chuck them into the oven, stir fry or grill. That will be a meal on its own, ready without much hands on yet taste wonderful.
This honey mustard beef sukiyaki comes in at the right time.
I will say this is the kind of recipe that kills two birds with a stone. Use the dressing for your salad, or keep it in the fridge whenever a marinade is called for. If you are not too familiar with mustard, don’t be put off with the tang that it imparts. Trust me, the marriage of honey and mustard is an ancient old recipe for happiness. I love fresh herbs so a few sprigs of thyme were added as my signature dish.
So you ask me, which mustard should you use? I personally prefer Dijon mustard for this recipe but any yellow or English mustard is a good alternative. Shake it up with a good dose of extra virgin olive oil, honey, salt, garlic and lemon in a mason jar, et voila, the dressing is ready!
If you are not a big eater on beef, feel free to swap it with chicken fillet or lamb shanks. I have tried a baked version of honey mustard chicken using this condiment with great success. The dressing is also ideal as a gift from the kitchen, after all every friend of ours deserves a bit of homemade gift every now and then;-)
Honey Mustard Beef Sukiyaki
8 slices beef sukiyaki
2 cloves garlic- minced
1/4 tsp salt
a few sprigs of thyme
For the dressing/ condiment
4 tbsp honey
4 tbsp dijon mustard
1/2 tsp salt
Juice and rind from 1 lemon
1 tsp black pepper
1 clove garlic-crushed
1 tsp balsamic or rice vinegar
1/3 cup extra virgin olive oil
1. Mix all the ingredients listed as ‘dressing’ into a mason jar. Close the jar and shake well until well combined.
2. Alternatively place all the ingredients in a bowl and whisk until combined.
3. Wash and pat dry the beef sukiyaki ( thin meat slices). Rub with salt, thyme and garlic before adding in the honey mustard dressing.
4. Marinate in a ziploc bag overnight or for at least 2 hours.
5. Grill the beef until almost charred, or pan fry with a small drizzle of olive oil in a cast iron skillet.
6. Serve with salad.
Note: The dressing can be used as it is for salad. It is best refrigerated in a closed jar for up to a week.