- 320 g boneless beef round
- ½ Japanese radish
- Cooking oil
- 100 ml citrus – soy dipping sauce
- 4 perilla leaves
- 10 g ginger
- 1 clove fresh garlic
- 2 tbsp pickled plums
- Grete Japanese radish and drain briefly then cut perilla leaves and ginger into pieces.
- Slice garlic then fry over low heat until crisp.
- Cut beef into bite – size pieces and season with salt and pepper then pan – broil perilla leaves.
- Garnish with pickled plums and serve with citrus – soy dipping sauce.
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