Butter Ponzu Beef

Name: Daging Sapi Ponzu Mentega
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: ½ lb thinly sliced beef (such as ribeye); 2 cloves garlic; 1 bunch komatsuna ((3 oz, 85 g; or spinach)); 1 package maitake mushrooms ((3.5 oz, 100 g; or any kind you like)); 1 Tbsp neutral oil; ¼ tsp Diamond Crystal kosher salt ((divided)); ¼ tsp freshly ground black pepper ((divided)); 1 Tbsp unsalted butter; 4 Tbsp ponzu; ½ tsp toasted white sesame seeds ((optional, for garnish))

My easy Butter Ponzu Beef recipe with sautéed mushrooms and greens is equal parts savory and bright. Paperthin beef cooks fast in a garlic, soy, and citrus sauce for a weeknight dinner that's ready in just 20 minutes.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.9 (11) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

2 servings

½ lb thinly sliced beef (such as ribeye)
2 cloves garlic
1 bunch komatsuna ((3 oz, 85 g; or spinach))
1 package maitake mushrooms ((3.5 oz, 100 g; or any kind you like))
1 Tbsp neutral oil
¼ tsp Diamond Crystal kosher salt ((divided))
¼ tsp freshly ground black pepper ((divided))
1 Tbsp unsalted butter
4 Tbsp ponzu
½ tsp toasted white sesame seeds ((optional, for garnish))

Steps

Gather all the ingredients.
Cut ½ lb thinly sliced beef (such as ribeye) into 2-inch (5 cm) sections.
Crush 2 cloves garlic (I use a garlic press). Slice 1 bunch komatsuna crosswise into 2-inch (5 cm) pieces. Separate the thick stems and leafy greens into different piles.
Open 1 package maitake mushrooms and cut off the root end. Then, separate them into smaller clusters with your hands. I like to cut the maitake bunch in half with a knife before I break them into small chunks.
Preheat a wok, frying pan, or saucepan (I used a 10¼" carbon steel pan) over medium heat. When it's hot, add 1 Tbsp neutral oil. When the oil is hot, add the komatsuna stems and sauté to coat with oil.
Add the maitake mushrooms. Toss to combine and coat with oil. Sauté until they develop a bit of color and become tender, with no stiffness and the center just cooked through—avoid overcooking so they retain their shape.
When the mushrooms are almost done, add the komatsuna leaves. Season with ⅛ tsp kosher salt and ⅛ tsp freshly ground black pepper and toss it all together. Reserve the remaining salt and pepper to season the beef.
When the leafy greens are wilted, transfer everything to a serving plate. Clean any remaining food particles from the pan with a paper towel.
Add 1 Tbsp unsalted butter and the crushed garlic to the pan. Stir briefly to coat the garlic in the melted butter. Then, add the sliced beef.
Season with the remaining ⅛ tsp kosher salt and ⅛ tsp ground black pepper. Separate the beef slices (I use cooking chopsticks) so all the pieces come in contact with the hot pan and cook evenly.
Once the beef is no longer pink, add 4 Tbsp ponzu. Stir to combine well. When the sauce begins to bubble, turn off the heat.
Transfer the beef onto the sautéed vegetables and spoon the pan sauce on top. Sprinkle with ½ tsp toasted white sesame seeds (optional). Serve immediately.
Keep the leftovers in an airtight container in the refrigerator for 3 days or freezer for up to a month.