Beef Steak with Garlic Soy-Butter Sauce - Japanese Cooking 101

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in taste.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner; pork is usually less expensive.

sesame oil

🥗Healthier: sunflower oil

💰Cheaper: canola oil

Sunflower oil has a neutral flavor and is less expensive.

Leave the steak out at room temperature for 30 minutes to an hour.

Very thinly slice green onions for topping.

Peel and slice garlic and set aside.

Season the steak with salt and black pepper on both sides.

Heat vegetable oil in a frying pan over medium heat.

Add sliced garlic to the pan and cook until the garlic is brown and crispy, then remove them from the pan.

In the same pan, cook the steak for 3 to 4 minutes on each side, searing around the edges as well.

Check if the steak is cooked to your liking by measuring the internal temperature; it should reach at least 125°F (52°C) for medium-rare doneness.

Remove the meat from the pan immediately and wrap it with aluminum foil, letting it rest for 5 to 10 minutes.

In the same pan, add sake, soy sauce, and butter; melt the butter and cook until it's just about to boil, then remove from heat.

Unwrap the meat and slice the beef into 1/4 inch (6 mm) thick pieces for easy pickup with chopsticks.

Plate the meat and drizzle with the garlic soy butter sauce.

Top with green onions and garlic chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens