YIELD Makes 4 servings

The Japanese name for this delicious dish is Gyuniku Nimiku-Yaki.


4 boneless beef top-loin steaks, 1/2 inch thick (about 6 ounces each)
1/4 cup soy sauce
1 tablespoon plus 1-1/2 teaspoons mirin* or sweet cooking rice wine
1 clove garlic, minced
1/4 cup rice vinegar
1 tablespoon plus 1-1/2 teaspoons sugar
6 ounces daikon, peeled and cut into matchstick strips
1 carrot, peeled and cut into matchstick strips
1 piece (1 inch) fresh ginger, peeled and cut into thin strips
1 tablespoon vegetable oil
1/4 cup thinly sliced green onions (green part only)
*Mirin is a Japanese sweet wine available in Japanese markets and the Asian section of large supermarkets.


  1. Make several short, shallow cuts, against the grain, on each steak. Place steaks in large, shallow glass dish. Combine soy sauce, mirin and garlic in small bowl; mix well. Pour soy sauce mixture over steaks; let steaks stand 20 minutes, turning occasionally. Drain.
  2. Combine rice vinegar and sugar in small bowl; stir until sugar dissolves. Add daikon, carrot and ginger; let stand 5 minutes. Drain; squeeze lightly to remove excess moisture. Set aside.
  3. Heat vegetable oil in large skillet over medium-high heat. Add steaks; cook about 3 minutes or until brown. Turn steaks; cook 3 to 5 minutes or until steaks are cooked to desired doneness.
  4. Place steaks on individual serving plates; sprinkle each serving with 1 tablespoon green onion. Serve with daikon mixture.
This recipe appears in: Asian
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