Recipes - Japanese

Saikoro Steak
R00672_Saikoro-Steak


If you fancy having rice with your steaks, the Japanese has just the right dish to suit your taste. Saikoro steak are bite sized beef cubes that have all the chewy texture of a thick cut of beef, with a smooth and sweet flavour, while being small enough to be easily picked up with a chopstick.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Grill/BBQ
Cuisine: Japanese









Ingredients:

400g tenderloin steak
4cm daikon (white radish)
Salt

Black pepper

2 tbsp cooking oil
3 cloves garlic (sliced)
2 tbsp white wine
1 stalk green onion (sliced, for garnishing)
Chilli thread (for garnishing, optional)
4 tbsp ponzu sauce

Tools

Oroshi daikon grater (optional, use a fine grater otherwise)




Steps:
  1. To prepare the steak, trim off fat and tendons and cut into mini cubes of 2-3cm. Season steak cubes with salt and pepper. Lay each steak cube on paper towel to remove excess water.
  2. In the meantime, prepare daikon for garnishing. Cut off 4cm of daikon and grate finely with an oroshi daikon or a fine grater. Drain excess liquid and set aside.
  3. In a frying pan or a skillet, heat oil over medium heat. Add garlic and fry until golden brown and crispy. Transfer garlic slices onto paper towel to soak up excess oil.
  4. Using the remaining garlic-infused oil, heat pan over high heat until it begins to smoke. Add steak cubes to pan in a single layer and cook for about a minute until browned. Then flip the steak over to continue cooking until the other side is browned.
  5. Add white wine to pan and shake to evenly distribute the wine. At this point, the steak cubes should be cooked to medium rare. Continue cooking if you prefer it medium or well done.
  6. To serve, transfer saikoro steak onto serving plates then top with garlic slices, grated daikon, sliced green onion and chilli thread. Drizzle ponzu sauce over before serving.

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Saikoro Steak

Saikoro Steak

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If you fancy having rice with your steaks, the Japanese has just the right dish to suit your taste. Saikoro steak are bite sized beef cubes that have all the chewy texture of a thick cut of beef, with a smooth and sweet flavour, while being small enough to be easily picked up with a chopstick.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Grill/BBQ
Cuisine: Japanese
Ingredients

400g tenderloin steak
4cm daikon (white radish)
Salt

Black pepper

2 tbsp cooking oil
3 cloves garlic (sliced)
2 tbsp white wine
1 stalk green onion (sliced, for garnishing)
Chilli thread (for garnishing, optional)
4 tbsp ponzu sauce

Tools

Oroshi daikon grater (optional, use a fine grater otherwise)

Instructions
  1. To prepare the steak, trim off fat and tendons and cut into mini cubes of 2-3cm. Season steak cubes with salt and pepper. Lay each steak cube on paper towel to remove excess water.
  2. In the meantime, prepare daikon for garnishing. Cut off 4cm of daikon and grate finely with an oroshi daikon or a fine grater. Drain excess liquid and set aside.
  3. In a frying pan or a skillet, heat oil over medium heat. Add garlic and fry until golden brown and crispy. Transfer garlic slices onto paper towel to soak up excess oil.
  4. Using the remaining garlic-infused oil, heat pan over high heat until it begins to smoke. Add steak cubes to pan in a single layer and cook for about a minute until browned. Then flip the steak over to continue cooking until the other side is browned.
  5. Add white wine to pan and shake to evenly distribute the wine. At this point, the steak cubes should be cooked to medium rare. Continue cooking if you prefer it medium or well done.
  6. To serve, transfer saikoro steak onto serving plates then top with garlic slices, grated daikon, sliced green onion and chilli thread. Drizzle ponzu sauce over before serving.

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