Saikoro Steak with Top Sirloin Filet
Recipe By: Chop Shop Family
This dish is a beloved staple in izakaya (Japanese gastropubs) and a personal favorite of ours. The term "Saikoro" translates to "diced," aptly describing the steak's cubed form. It is swiftly sautéed in butter along with garlic and scallions, then seasoned with soy sauce for added flavor. This makes the dish fragrant, simple to whip up in just two minutes, and delightfully savory. Be careful not to overcook the steak; aiming for a medium-rare finish is ideal. It pairs wonderfully with fluffy, hot white rice and complements both a fresh tomato salad and a rich potato or macaroni salad perfectly.
Ingredients:
SERVES 4
1 pound Top Sirloin Filet, cut into bite-size cubes
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic, peeled and grated
2 scallions (about 2 ounces), trimmed, white and green parts separated, and cut into ¼-inch slices / cup sake
2 tablespoons soy sauce
Instructions:
Season the steak with salt and ground black pepper.
Heat the butter and olive oil in a large skillet over high heat. When the butter has melted and browned, add the steak. Cook, stirring constantly, for about 1 minute, until the steak begins to brown.
Add the garlic and white parts of the scallions and cook, stirring constantly, for about 15 seconds. Add the sake and soy sauce, and cook, stirring frequently, for 15 sec-onds. Add the green parts of the scallions, and cook, stirring frequently, for 30 seconds more.
Transfer to a platter and serve immediately.