YIELD Makes 4 servings

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

INGREDIENTS

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.

PREPARATION:

  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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