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Steak with Soy-Citrus Sauce

4 Servings

20 minutes

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The Japanese dish called saikoro steak cooks chunks of beef (saikoro translates as “diced”) in a skillet and sauces the meat with ponzu, a sauce of soy and citrus. For our version, we call for lemon, lime or orange, so use whichever fruit you prefer or that you happen to have. Grated daikon is a classic garnish for this dish—it adds an earthy, radish-like piquancy and subtle sweetness—but we’ve kept it optional here. Serve the beef with steamed rice.



20 minutes


  • pounds beef steak tips OR flat iron OR tri tip, trimmed and cut into ¾-inch chunks

  • Ground black pepper

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Amy P.
November 2, 2022
Quick and tasty
Made as is, everyone loved it!
Siri N.
September 8, 2022
Good and simple
This got good reviews, and was very simple. I doubled the sauce based on previous reviews and that was fine. Served with a salad with carrot-ginger dressing. Will make again when I need something simple and fast.
Mary O.
October 20, 2022
Good but too much citrus
It would have been very good but there is too much citrus that does not equate to ponzu. Grapefruit juice would be a better alternative if you don't have a market with access to ponzu. Needed some sweet too so I added mirin. Also pretty one note with just meat so I added thinly sliced baby book choy which upped the game. Some thinly sliced shitake would have been even better. Guess I am turning a quick Tuesday night meal into something more complicated as usual.
Keith A.

I used a small flank steak, so I had to halve the recipe. Overall, very good- not great, but very good. That being said, this is a very easy and simple weeknight meal I was able to literally throw together as I was cooking other things for a food for the week type night. It paired well with rice, and with my experience with lomo saltado, I bet this would also go great with fries. This is one of those dishes that will make the week night rotation because it is very good and extremely easy to throw together.

With that said, could I double the sauce ingredients without doubling the meat for more sauce, or would that be too salty? Thanks.