4.67 from 3 votes
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!
Diced Beef Steak (Saikoro Steak) with Japanese Style Sauces
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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!

Recipe Type: Main
Cuisine: Japanese
Serves: 2
Author: Yumiko
Ingredients
Steak
  • 400 g (0.9lb) beef eye fillet steaks , 2.5cm (1”) thick (note 1)
  • Salt and pepper
  • 1 tbsp oil
Wasabi Sauce
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • ½ tsp wasabi (note 2)
Grated Onion Sauce
  • 50 g (1.8oz) onion
  • 50 g (1.8oz) grated apple
  • 1 clove garlic , grated
  • 1 tbsp each soy sauce , sake, mirin, water
  • 1 tsp sugar
Garnish for Wasabi Sauce (optional)
  • 2 tbsp grated daikon
  • 2 mitsuba leaves or finely chopped shallots (scallions)
Instructions
  1. Cut the beef into 2.5cm (1”) cubes.
  2. Heat oil in a fry pan over high heat until it starts to smoke.
  3. Place the beef cubes in the pan without overlapping and cook for 1 minute.
  4. Turn them over and cook further 30 seconds+, then cook 4 sides to brown  until all sides are browned - about 1.5 - 2 minutes.

  5. Transfer to serving plates.
  6. If using the wasabi sauce, top with grated daikon and mitsuba/scallions (if using) and serve with the sauce.

  7. If using the grated onion sauce, pour the sauce over the beef cubes and serve.
Grated Onion Sauce
  1. 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.

  2. Turn the heat off and leave until required.
Wasabi Sauce
  1. 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.

  2. Add wasabi paste and mix well until wasabi is dissolved.
Recipe Notes

 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.