Japan Sake and Shochu Makers Association | JSS


Cooking with Sake: Diced Beef Steak with Vegetables

How about a luxurious dinner for tonight?
Here is a recipe for bite-sized diced beef steak with the mouthwatering aroma of garlic and butter. Combine it with the vegetables you have at home for a visual and nutritional upgrade. It is a luxurious dinner you should try out!

This dish pairs beautifully with a range of different Japanese sake. In particular, the garlic and butter-seasoned beef is beautiful with a glass of light and smooth types, which leaves a refreshing aftertaste, and rich types of sake that pairs with flavorful items.

Ingredients (2 Servings)

300g beef (for steaks)
┗ A pinch of salt and pepper
1 clove of garlic
5g of beef fat
(A) 1 tablespoon of soy sauce
(A) 1 tablespoon of sake
(A) 10g of butter
100g of cherry tomatoes
2 green peppers
1 eggplant
1/2 tablespoon of oil
A pinch of salt and pepper

How to Make: Steps

Step 1:
Remove beef steaks from the refrigerator 30 minutes before cooking and cut into 2 cm cubes. Cut garlic into thin slices. Remove the stems from the cherry tomatoes and cut the bell pepper and eggplant into chunks.

Step 2:
In a frying pan, sauté the vegetables from (Step 1) with oil, season with salt and pepper, and place on a plate.

Step 3:
In the same frying pan, add beef fat and garlic. Once the garlic becomes fragrant, add in the diced beef and cook until well-done and serve on the same plate from (Step 2).

Step 4:
Heat the same frying pan over medium heat, add (A) and bring to a simmer, then pour over the plate with the vegetables and beef.

Tip 1:

The key to cooking the beef is to let it come to room temperature beforehand.

Tip 2:

Any vegetables and mushrooms of your choice can be used in this recipe.

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