Entrecôte Strips Japanese Style

For the Japanese-style entrecôte strips, cut the entrecôte into 3 cm wide strips. Finely grate ginger and garlic on a grater and mix with soy sauce and sake. Add the meat strips and marinate covered for 3 hours.

Heat a frying pan and coat with oil. Add the meat and sear very briefly (2 minutes) on all sides. Lift out and dip briefly in ice water. Pat dry with kitchen paper and chill in the refrigerator for 1 hour. Then wash the radish, cut into fine strips, briefly rinse and drain. Wash the cucumber, cut in half lengthwise and slice thinly.

Cut the meat into 0.5 cm thick slices. Garnish a plate with radish and cucumber slices and place the Japanese-style entrecôte strip on top. Mix some wasabikren paste with soy sauce and serve in a small bowl.

Preparation Tip:

This sushi game of tenderly cooked beef can of course also be served without vegetable garnish and instead with shiso leaves or lemon balm.

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