Japanese shaking beef cubes with garlic
From time to time, I would crave for a nice US beef steak. However, US beef is very expensive in Switzerland. I would either buy in Germany or even better recently, I came cross Aldi Switzerland is selling US Angus beef entrecôte at a very reasonable price. Today I saw from their flyer again that they have restocked again and immediately went to buy some to stock up and keep in the freezer as they are sold out really fast.
Instead of panfry the whole piece of steak, I wanted to cook differently and had made this Japanese Isakaya version-shaking bite sized beef cubes or you would also come across this in a teppanyaki restaurant which serves this garlic beef towards the end of the dinner with some stir fried vegetables and fried rice. It’s so easy and quick to prepare and you can adapt to the available ingredients at home. This dish is ideal to serve with a few more small dishes and share with family and friends when you don’t want to have a formal dinner like a Friday night.
- 5 cloves garlic, finely sliced
- a good handful of finely chopped spring onion
- 250g entrecôte (rib steak), cut into bite size cubes, cut the fat from the steak and set aside
- 1 tbsp butter
- cooking oil
- freshly ground pepper
- soy sauce
- worcestershire sauce (optional)
- Heat 2 tbsp of cooking oil in a hot frying pan and add in the garlic slices, turn to medium heat and fry the garlic until they turn golden brown and crisp.
- Take out the garlic slices and set aside.
- Turn you pan back to medium high heat, and add in the fat from the steak, remove the fat when the fat is rendered, add in the butter.
- When the butter is melted, add in the bite sized steak cubes and toss quickly to get all sides brown, around one minute on each side to get medium rare or slightly longer for medium according to your liking. In the meantime, add in some freshly ground pepper and a tbsp of soy sauce and a little worcestershire sauce if desired, toss to coat well.
- When the beef is done, add in the garlic pieces and transfer to a serving plate. Sprinkle the spring onion on top and serve immediately.
I like this serve this like a tapas. It goes well with sake or red wine.
If you can get hold of perilla (shiso) leaves, you can sprinkle some finely sliced perilla leaves too.
Alternatively you can make a dipping sauce by finely grate a tbsp daikon radish or ginger, put on a small saucer and add some soy sauce to it. If you choose this way, then you can skip the soy sauce when cooking the beef and use a little salt instead.
Or one more way, is make a dipping sauce by mixing 1 tbsp soy sauce and 1 tbsp rice vinegar. And eat accompanied with a small amount of grated daikon radish.