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Steak with Soy-Citrus Sauce
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.
4
Servings
20 minutes
Ingredients
-
1½
pounds beef steak tips OR flat iron OR tri tip, trimmed and cut into ¾-inch chunks
-
Ground black pepper
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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.