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Foraging with Alexis Nikole Nelson.
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.
pounds beef steak tips OR flat iron OR tri tip, trimmed and cut into ¾-inch chunks
Ground black pepper
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