Here's the description of this recipe from the cookbook: "This dish is a favorite of izakaya (eating pub) fare, and one that we love. Saikoro means "diced," and indeed the steak is cubed, then quickly stir-fried in butter with garlic and scallions, and flavored with soy sauce. It's aromatic, easy to prepare (in two minutes), and incredibly tasty. Don't overcook the steak; you want to serve it medium rare."
1 lb. ribeye or sirloin steak, cubed
Salt & pepper
1 tbsp. butter
1 tbsp. olive oil
4 cloves garlic, finely minced
4 scallions, finely chopped (white & green parts separated)
1/4 cup sake (or 2 tbsp. white wine, 1 tbsp. mirin and 1 tbsp. rice wine)
1 tbsp. mirin
1 tsp. sugar
2 tbsp. soy sauce
1. Season the cubed steak with a pinch of salt & pepper.
2. Heat the butter and olive oil in a sauté pan over high heat. Add the cubed steak and sauté for about 1 minute until the steak begins to brown (do not overcook).
3. Add the garlic and the white part of the scallions and toss for several seconds.
4. Add the green parts of the scallion and soy sauce and stir briefly.
5. Add the sake (or the mirin-white wine-rice wine mixture), mirin and sugar and stir for 10-15 seconds. Turn off heat.
6. Serve the beef over steamed white rice.