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Diced steak with refreshing lemon sauce 

Diced steak with refreshing lemon sauce


Sources: Japanese Beef Product Guide Book by MAFF  


The tender texture of thinly sliced Wagyu beef balances with the crispy crunch of julienned vegetables to make a filling dish.


300g thinly sliced beef  
Seasoning A
   1 tablespoon soy sauce,
   1 tablespoon sake for cooking
   2 teaspoons potato starch
1/2 leek
1 knob ginger
1 clove garlic
100g simmered bamboo shoot
200g spinach

Seasoning B
   1 tablespoon sugar, 
   2 tablespoon soy sauce, 
   1/2 teaspoon salt
2 teaspoons potato starch mixed with 2 tablespoons water
1 teaspoon sasame oil
Salad oil 


Recommended Cuts: 

Chuck Roll Brisket


Step 1   Cut beef into bute sized pieces and mix with seasoning A.

Step 2   Thinly slice the leek diagonally. Smash the ginger and garlic with a knife. Tinly slice the bamboo shoot. Parboil spinach and cut into pieces 4-5cm long. 

Step 3   Add 2 tablespoons of oil to the frying pan, saute the beef until it is whitish in color then remove. 

Step 4  Increase oil from step 3 with an additional tablespoon then add the leek, ginger and garlic and saute. When this mixture becomes fragrant, add the bamboo shoots and spinach and saute on high heat.  

Step 5  Return the meat to the frying pan. Add seasoning B and mix to incorporate ingredients from the bottom of the pan. Thicken with the potato starch and water mixture. Lastly, add the sesame oil.