Bite-sized beef steak, Diced Beef Steak is a Japanese invention, easy to pick up with chopsticks. Both sauces are soy-based – one with wasabi flavour, the other one with grated onion, apple and garlic. It is so fast to cook!
Turn them over and cook further 30 seconds+, then cook 4 sides to brown until all sides are browned - about 1.5 - 2 minutes.
If using the wasabi sauce, top with grated daikon and mitsuba/scallions (if using) and serve with the sauce.
Add all ingredients to a small saucepan and heat over high heat. When started boiling, reduce the heat to low and let it simmer for 1 minute.
Add all the ingredients except wasabi small to a saucepan and heat over high heat. When started boiling, turn the heat off. Let it cool.
1. You can use any kind of beef that is suitable for a steak. If possible, I would recommend using a very tender beef. Wagyu beef is of course great for this if you can get it.
2. Wasabi is the Japanese horseradish that is light green but its taste is quite different from horseradish. It is hot but does not have prolonged burning aftertaste.
You can increase the amount of wasabi if you prefer a stronger wasabi flavour and a bit of kick.
You can buy wasabi at Japanese/Asian grocery stores as well as supermarkets these days. Wasabi usually comes in a tube as paste but you may find powdered wasabi in a small can. If using wasabi powder, mix warm water with the powder and make paste and leave for a while covered.