Shio-koji Tender Beef Steak


Beef steak (any part)
Alphajiri's Shio koji (10% weight of the steak)
Minced garlic, a few cloves
Black pepper
Canola oil
Rosemary or Thyme


  1. Weigh shio koji for approximately 10% weight of the beef steak.
  2. Rub the shio koji, minced garlic, and black pepper well. Wrap the steak and leave it in a fridge. Generally, Kenyan common steak of 1cm thickness should be marinaded and left for 8-9 hours in the fridge. Steak of  2cm thickness should be  left for 12-15 hours for the best tenderness.
  3. Add canola oil to a hot heated pan. Place the steak and cook both sides for a few minutes each.
  4. Add some butter and herbs to the pan, and spoon the mixture over the steak.