{"id":2444,"date":"2022-12-14T18:00:00","date_gmt":"2022-12-14T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=2444"},"modified":"2022-12-12T10:32:59","modified_gmt":"2022-12-12T01:32:59","slug":"cooking-with-sake-diced-beef-steak-with-vegetables","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-diced-beef-steak-with-vegetables\/","title":{"rendered":"Cooking with Sake: Diced Beef Steak with Vegetables"},"content":{"rendered":"\n<p>How about a luxurious dinner for tonight?<br>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!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients (2 Servings)<\/h4>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>300g beef (for steaks)<\/td><\/tr><tr><td>\u2517 A pinch of salt and pepper<\/td><\/tr><tr><td>1 clove of garlic<\/td><\/tr><tr><td>5g of beef fat<\/td><\/tr><tr><td>(A) 1 tablespoon of soy sauce<\/td><\/tr><tr><td>(A) 1 tablespoon of sake<\/td><\/tr><tr><td>(A) 10g of butter<\/td><\/tr><tr><td>100g of cherry tomatoes<\/td><\/tr><tr><td>2 green peppers<\/td><\/tr><tr><td>1 eggplant<\/td><\/tr><tr><td>1\/2 tablespoon of oil<\/td><\/tr><tr><td>A pinch of salt and pepper<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">How to Make: Steps<\/h4>\n\n\n\n<p>Step 1:<br>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.<\/p>\n\n\n\n<p>Step 2:<br>In a frying pan, saut\u00e9 the vegetables from (Step 1) with oil, season with salt and pepper, and place on a plate.<\/p>\n\n\n\n<p>Step 3:<br>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).<\/p>\n\n\n\n<p>Step 4:<br>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.<\/p>\n\n\n\n<p>Tip 1:<\/p>\n\n\n\n<p>The key to cooking the beef is to let it come to room temperature beforehand.<\/p>\n\n\n\n<p>Tip 2:<\/p>\n\n\n\n<p>Any vegetables and mushrooms of your choice can be used in this recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How about a luxurious dinner for tonight?Here is a recipe for bite-sized diced b [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2445,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77],"class_list":["post-2444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=2444"}],"version-history":[{"count":2,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2444\/revisions"}],"predecessor-version":[{"id":2447,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2444\/revisions\/2447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/2445"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=2444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=2444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=2444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}