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