My straightforward Butter Ponzu Beef recipe with sautéed mushrooms and greens is equal components savory and brilliant. Paperthin beef cooks quick in a garlic, soy, and citrus sauce for a weeknight dinner that’s prepared in simply 20 minutes.
Once I’m cooking dinner on a busy weeknight, I search for well-balanced dishes with a brief prep time however tons of taste and diet. This Butter Ponzu Beef recipe checks all of the bins. With a wholesome mixture of greens, mushrooms, and protein in a savory and lightweight citrus-based sauce, it’s a straightforward dish that you may whip up quick. I’ll present you ways!
If you happen to’re on the lookout for extra beef recipes, attempt my Gyudon, Nikujaga, and Sukiyaki subsequent!
Why I Love This Recipe
- Tangy, brilliant and savory style – The refreshing citrus-based sauce is the right counterpoint to the wealthy beef and butter. It hits all the fitting notes.
- Fuss-free prep – I take advantage of pre-sliced beef and ready ponzu sauce so there’s minimal prep work. It’s an enormous assist once I’m cooking on a busy weeknight.
- Fast and straightforward – Able to serve in 20 minutes, it cooks up in a single pan for simple cleanup.
Elements for Butter Ponzu Beef
Discover the printable recipe with measurements beneath.
Substitutions
- Thinly sliced beef: I used pre-sliced beef labeled “shabu shabu” from the Japanese market. If you happen to can’t discover it, you possibly can slice ribeye or chuck steak your self at residence. Simply comply with my straightforward tutorial How To Slice Meat Thinly.
- Komatsuna: If you happen to can’t discover this Japanese mustard spinach on the Japanese market, you should use common spinach as an alternative.
- Maitake mushrooms: I like utilizing these mushrooms as a result of they maintain up nicely in sautés and have a scrumptious taste. If you happen to can’t discover them, you should use brown crimini mushrooms or king trumpet (eryngii) mushrooms.
- Ponzu: This refreshing citrus-based sauce has a tangy and savory taste. You will discover it at Japanese and Asian markets, however I extremely advocate making your personal Home made Ponzu Sauce if you happen to can. It’s so straightforward and tastes higher than bottled! If you happen to don’t have ponzu, attempt my fast model with equal components soy sauce and contemporary lemon juice plus a contact of mirin for sweetness.
Tips on how to Make Butter Ponzu Beef
Preparation
Step 1 – Reduce the meat and komatsuna. Slice them into 2-inch (5-cm) sections.
Step 2 – Prep the mushrooms and garlic. Break the maitake into smaller, bite-sized clusters. Crush the garlic.
Cooking
Step 3 – Sauté the komatsuna stems and mushrooms. Begin cooking the thick stems, then add the maitake and toss to coat with oil.
Step 4 – Add the leafy greens. When the maitake are nearly accomplished, add the komatsuna leaves and sauté till simply wilted. Switch to a serving dish.
Step 5 – Prepare dinner the meat. Stir within the garlic because the butter melts, then add the sliced beef. Separate the slices so it cooks evenly.
Step 6 – Season with ponzu. When the meat is not pink, pour within the ponzu sauce. Stir to mix and warmth till effervescent.
Assemble
Step 7 – Plate and serve. Switch the meat onto the sautéed greens and spoon the pan sauce on prime. Sprinkle with non-compulsory sesame seeds and serve.
Nami’s Recipe Suggestions
- Prepare dinner the komatsuna stems and leaves individually – The robust stems take longer to prepare dinner, so throw them within the pan first. To maintain the leafy greens from overcooking, I like so as to add them later and sauté till they’re simply wilted.
- Don’t overcook the maitake – I prepare dinner these mushrooms till they’re tender however nonetheless agency. I do know they’re accomplished after they develop a light-weight golden brown colour.
- Don’t burn the garlic – You don’t must prepare dinner the garlic very lengthy within the butter. Merely toss the 2 collectively for a couple of seconds within the pan, then add the meat.
- Separate the meat slices – I take advantage of cooking chopsticks to separate the layers of sliced beef within the pan. All of the meat has contact with the recent cooking floor this manner, so all the pieces cooks evenly.
- Don’t overcook the meat – It doesn’t take lengthy to prepare dinner this paperthin meat. I preserve the meat tender by sautéing till it’s not pink, then shortly including the ponzu. As quickly because it bubbles, I flip off the warmth.
Variations and Customizations
- Use thin-sliced pork. For a change of tempo, I wish to make this dish with pre-sliced pork loin, too.
- Sear scallops. Shortly fry contemporary scallops in butter for a scrumptious seafood variation.
- Attempt different greens. Some fiber-rich veggies that work embody typical spinach, Shanghai (child) bok choy, or inexperienced cabbage. You might even toss in slivers of inexperienced or purple bell pepper.
- Use a mushroom medley. Why select only one kind? Attempt a mixture of your favourite mushroom varieties.
- Add minced ginger. Contemporary ginger provides a zesty aroma and taste that pairs nicely with garlic.
- Combine in different aromatics. Attempt including chopped garlic chives, onion wedges, or sliced scallions/inexperienced onions. You possibly can even garnish with crispy garlic chips.
- Drizzle with toasted sesame oil. It provides a beautiful aroma and nutty taste to the dish.
What to Serve with Butter Ponzu Beef
Storage Suggestions
To retailer: Maintain the leftovers in an hermetic container within the fridge for 3 days or freezer for as much as a month.
Often Requested Questions
If you happen to don’t have ponzu, whisk up my fast model with equal components soy sauce and contemporary lemon juice plus a contact of mirin for sweetness. You don’t want so as to add sake. As a substitute of lemon, attempt a mix of citrus like lemon juice, orange juice, and/or grapefruit juice. I don’t advocate lime juice. If you happen to occur to have a couple of tbsp yuzu juice, you possibly can actually use that! You’ll want about 4 tablespoons of sauce for this dish. You should use any leftovers to whisk up a ponzu dressing to drizzle on tossed greens, thick slices of avocado, or broiled salmon.
In case your thin-sliced beef is frozen or partially frozen, the slices received’t separate simply and it’ll prepare dinner inconsistently. Please defrost it in a single day within the fridge first lined in plastic wrap. Go away it on the countertop to carry up the temperature a bit (it doesn’t must be at room temperature). Pat dry with paper towels if the meat has launched juices whereas thawing.
Stop your display from going darkish
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Collect all of the elements.
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Reduce ½ lb thinly sliced beef (chuck or ribeye) into 2-inch (5 cm) sections.
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Crush 2 cloves garlic (I take advantage of a garlic press). Slice 1 bunch komatsuna crosswise into 2-inch (5 cm) items. Separate the thick stems and leafy greens into totally different piles.
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Open 1 bundle maitake mushrooms and reduce off the basis finish. Then, separate them into smaller clusters along with your arms. I like to chop the maitake bunch in half with a knife earlier than I break them into small chunks.
To Prepare dinner the Greens
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Preheat a wok, frying pan, or saucepan (I used a 10¼” carbon metal pan) over medium warmth. When it is scorching, add 1 Tbsp impartial oil. When the oil is scorching, add the komatsuna stems and sauté to coat with oil.
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Add the maitake mushrooms. Toss to mix and coat with oil. Sauté till they develop a little bit of colour and grow to be tender, with no stiffness and the middle simply cooked by way of—keep away from overcooking so they keep their form.
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When the mushrooms are nearly accomplished, add the komatsuna leaves. Season with ⅛ tsp kosher salt and ⅛ tsp freshly floor black pepper and toss all of it collectively. Reserve the remaining salt and pepper to season the meat.
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When the leafy greens are wilted, switch all the pieces to a serving plate. Clear any remaining meals particles from the pan with a paper towel.
To Prepare dinner the Beef
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Add 1 Tbsp unsalted butter and the crushed garlic to the pan. Stir briefly to coat the garlic within the melted butter. Then, add the sliced beef.
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Season with the remaining ⅛ tsp kosher salt and ⅛ tsp floor black pepper. Separate the meat slices (I take advantage of cooking chopsticks) so all of the items are available in contact with the recent pan and prepare dinner evenly.
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As soon as the meat is not pink, add 4 Tbsp ponzu. Stir to mix nicely. When the sauce begins to bubble, flip off the warmth.
