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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, then sauces the meat with ponzu, a mixture 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. Serve the beef with steamed rice.
20 minutes
Servings
4
Ingredients
-
1½
pounds beef steak tips OR flat iron OR tri tip, trimmed and cut into ¾-inch chunks
-
Ground black pepper
Directions
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01Season the beef with 1 teaspoon pepper. In a 12-inch skillet, heat the oil until barely smoking. Add the beef and cook, stirring, until evenly browned. Using a slotted spoon, transfer to a medium bowl. Add the butter and garlic to the skillet, then cook, stirring, until fragrant. Add the soy and citrus juice. Cook, stirring, until syrupy. Off heat, add the beef and accumulated juices to the pan, then toss. Transfer to a serving dish and sprinkle with the citrus zest, additional pepper and scallions.
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August 15, 2022
Tasty, quick dinner
Really enjoyed this one. Agree with the previous review about browning. Release of liquid made it difficult to brown and not steam. Family lived it and the sauce so much that I will increase the sauce by half next time.
August 11, 2022
Consider batch cooking if you have time.
Great flavor -- but the next time I make this, I will brown the beef in 2 or 3 batches. Even with my gas burner on the maximum setting, the skillet couldn't keep up with cooking off all of the liquid released by the beef, creating a lot of steam and somewhat inhibiting browning. Served with steamed rice and roasted green beans tossed with shichimi togarashi.
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