Japanese · Dinner
Sizzling Beef Strips
Thin-sliced beef sirloin seared hard in a lightly oiled skillet with garlic, ginger and scallion, finished with a light soy-mirin glaze cut with dashi to keep it brothy rather than syrupy. Served over steamed cabbage and shredded daikon instead of rice, keeping the plate light while the beef stays juicy and charred.
$6
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
388Calories
39.6gProtein
18.6gFat
13.3gCarbs
7.4gSugar
2.4gFiber
1079mgSodium
110mgChol
5.8gSat Fat
910mgPotassium
95mgCalcium
3.9mgIron
2.7mcgVitamin B12
32mgVitamin C
Goes well with
Japanese Lager Beer
local
Yuzu or Sudachi Citrus Tea
international
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Shred cabbage and daikon, slice garlic, mince ginger, cut scallions into batons.
2
Heat sesame oil in a skillet over high heat until shimmering, then sear beef strips in a single layer for 60–90 seconds per side until deeply browned and just pink in centre.
3
Push beef aside, add garlic, ginger and scallions to the skillet, and sauté over medium heat for 30 seconds until garlic turns golden and fragrant.
4
Pour soy sauce, mirin, dashi and rice vinegar into the skillet, reduce over medium-high heat for 2 minutes, tossing beef through until liquid clings as a thin glossy glaze.
5
Rest the beef in the pan off heat for 5 minutes so juices redistribute.
6
Plate
Mound steamed cabbage and daikon on a plate, top with glazed beef strips, scatter with black pepper and sesame seeds, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 2 tbsp2 tbsp soy-sauce
- 2 tbsp2 tbsp mirin
- 4 tbsp60ml dashi
- 1 tsp1 tsp rice vinegar
- 7 oz200g cabbage
- 1/2 cup60g daikon
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp sesame seeds
