Diced Beef Steak (Saikoro Steak) with Japanese Style Sauces
Bite-sized beef steak, Diced Beef Steak is a Japanese invention, easy to pick up with chopsticks. Both sauces are soy-based – one with wasabi flavour, the other one with grated onion, apple and garlic. It is so fast to cook!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g (0.9lb) beef eye fillet steaks (, 2.5cm (1”) thick (note 1))
- Salt and pepper
- 1 tbsp oil
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- ½ tsp wasabi ((note 2))
- 50 g (1.8oz) onion
- 50 g (1.8oz) grated apple
- 1 clove garlic (, grated)
- 1 tbsp each soy sauce (, sake, mirin, water)
- 1 tsp sugar
- 2 tbsp grated daikon
- 2 mitsuba leaves or finely chopped shallots ((scallions))
Instructions
- 1
Cut the beef into 2.5cm (1”) cubes.
- 2
Heat oil in a fry pan over high heat until it starts to smoke.
- 3
Place the beef cubes in the pan without overlapping and cook for 1 minute.
- 4
Turn them over and cook further 30 seconds+, then cook 4 sides to brown until all sides are browned - about 1.5 - 2 minutes.
- 5
Transfer to serving plates.
- 6
If using the wasabi sauce, top with grated daikon and mitsuba/scallions (if using) and serve with the sauce.
- 7
If using the grated onion sauce, pour the sauce over the beef cubes and serve.
- 8
Add all ingredients to a small saucepan and heat over high heat. When started boiling, reduce the heat to low and let it simmer for 1 minute.
- 9
Turn the heat off and leave until required.
- 10
Add all the ingredients except wasabi small to a saucepan and heat over high heat. When started boiling, turn the heat off. Let it cool.
- 11
Add wasabi paste and mix well until wasabi is dissolved.