I absolutely love this recipe because it’s a perfect blend of savory and umami flavors that makes my taste buds dance with delight. Plus, the quick and easy process means I can enjoy a delicious, restaurant-quality steak dinner at home without the hassle!
I enjoy making uncomplicated but tasty dishes, and this Saikoro Steak is a prime example. Very well-mannered 300g beef cubes tenderly tender and flavorful, rich with the depth of soy sauce, the sweetness of mirin, and the undertone of sugar.
The perfect umami dish, I say. The added anisic depth of sliced garlic (hard to overdo; too much just makes it sweet) and green onion aromatically garnishing makes it the perfect simple dish to savor.
Ingredients
- Beef Steak: High in protein, rich in iron, supports muscle growth.
- Soy Sauce: Adds umami depth, low-calorie, a source of sodium and flavor.
- Sake: Light sweet note, tenderizes meat, enhances flavor depth.
- Mirin: Sweet rice wine, adds natural sweetness, balances savory notes.
- Garlic: Aromatic, boosts flavor, contains antioxidants, supports immunity.
- Vegetable Oil: Helps in cooking, source of healthy fats, adds crispiness.
Ingredient Quantities
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- 300g beef steak, cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 2 cloves garlic, sliced
- Salt and pepper, to taste
- Chopped green onions, for garnish
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What cut of beef is best for Saikoro Steak?
Opt for tender cuts like sirloin, ribeye, or tenderloin for the best results. -
Can I substitute sake in the recipe?
Yes, you can use dry sherry or cooking wine as a substitute for sake. -
How should I cut the beef for Saikoro Steak?
Cut the beef into uniform cubes, approximately 1 to 1.5 inches in size, for even cooking. -
What oil is best for cooking Saikoro Steak?
Use a high smoke point oil like vegetable, canola, or grapeseed oil. -
How do I ensure the steak is cooked evenly?
Cook the beef cubes in a single layer without overcrowding the pan to ensure even cooking. -
What’s the best way to serve Saikoro Steak?
Serve hot, garnished with chopped green onions, with a side of steamed rice or vegetables. - 300g beef steak, cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 2 cloves garlic, sliced
- Salt and pepper, to taste
- Chopped green onions, for garnish
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Instructions
1. In a small bowl, mix the soy sauce, sake, mirin, and sugar. Stir vigorously until the sugar is completely dissolved to form the marinade.
2. Transfer the beef cubes to another bowl. Pour the marinade over them and mix to coat the beef evenly. Let it sit for about 15-20 minutes to absorb the flavors.
3. In a large skillet or frying pan, over medium-high heat, heat the vegetable oil.
4. Add the pan to the sliced garlic and continue to sauté until the garlic becomes golden and fragrant. Remove the pan from heat and set it aside.
5. Raise the heat to high, then add the beef cubes, which have been marinated, to the pan, laying them in a single layer. Do not crowd the pan; cook in batches if needed.
6. Allow the beef to sear on one side for about 1-2 minutes without disturbing it, to guarantee forming a lovely caramelized crust.
7. Sear the other side of the beef cubes for 1-2 minutes, flipping them to ensure they brown and cook to your desired level of doneness.
8. Add salt and pepper to the beef to taste, then take it off the stove.
9. Place the cooked beef cubes on a plate and sprinkle the sautéed garlic slices over them.
10. Before serving, add chopped green onions as a garnish to achieve a fresh and vibrant finish. Enjoy your Saikoro Steak!
Equipment Needed
1. Small bowl
2. Spoon for stirring
3. Large skillet or frying pan
4. Tongs or spatula
5. Plate for serving
FAQ
Substitutions and Variations
300g beef steak can be substituted with 300g of chicken thigh, cut into cubes.
Tamari, a gluten-free alternative, can replace soy sauce in a gluten-free option. Use 2 tablespoons.
1 tablespoon of sake can be replaced with 1 tablespoon of dry white wine or rice vinegar.
You can replace 1 tablespoon of mirin with 1 tablespoon of rice vinegar mixed with 1/2 teaspoon of sugar.
1 teaspoon sugar can be substituted with 1 teaspoon of honey or agave syrup.
Pro Tips
1. Marinade Magic: For a deeper flavor, marinate the beef cubes for an hour or two in the fridge. This will allow the meat to absorb the flavors more thoroughly.
2. Garlic Timing: To prevent the garlic from burning, consider removing it from the oil as soon as it turns golden brown. You can add it back to the dish as a garnish before serving.
3. Dry the Beef: Before searing, pat the marinated beef cubes dry with paper towels. This helps achieve a better sear and caramelization as excess moisture can prevent the crust from forming.
4. Pan Management: Use a well-preheated pan on high heat for a good sear. Avoid overcrowding the pan, as this drops the temperature and causes steaming instead of searing. Cook the beef in small batches if necessary.
5. Resting Period: Allow the beef to rest for a couple of minutes after cooking. This helps the juices redistribute within the meat, resulting in more succulent bites.
Saikoro Steak Recipe
My favorite Saikoro Steak Recipe
Equipment Needed:
1. Small bowl
2. Spoon for stirring
3. Large skillet or frying pan
4. Tongs or spatula
5. Plate for serving
Ingredients:
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Instructions:
1. In a small bowl, mix the soy sauce, sake, mirin, and sugar. Stir vigorously until the sugar is completely dissolved to form the marinade.
2. Transfer the beef cubes to another bowl. Pour the marinade over them and mix to coat the beef evenly. Let it sit for about 15-20 minutes to absorb the flavors.
3. In a large skillet or frying pan, over medium-high heat, heat the vegetable oil.
4. Add the pan to the sliced garlic and continue to sauté until the garlic becomes golden and fragrant. Remove the pan from heat and set it aside.
5. Raise the heat to high, then add the beef cubes, which have been marinated, to the pan, laying them in a single layer. Do not crowd the pan; cook in batches if needed.
6. Allow the beef to sear on one side for about 1-2 minutes without disturbing it, to guarantee forming a lovely caramelized crust.
7. Sear the other side of the beef cubes for 1-2 minutes, flipping them to ensure they brown and cook to your desired level of doneness.
8. Add salt and pepper to the beef to taste, then take it off the stove.
9. Place the cooked beef cubes on a plate and sprinkle the sautéed garlic slices over them.
10. Before serving, add chopped green onions as a garnish to achieve a fresh and vibrant finish. Enjoy your Saikoro Steak!
