Hatsudai-style Beef Rump Steak with Shiso

• 1 rice cooker cup of raw rice White rice
• 1 clove Garlic
• 300 grams Beef rump
• 100 ml Sake
• 1 tbsp Soy sauce
• 2 tsp Butter
• 3 to 4 Shiso leaves
• 1 Salt and pepper

1. Cook the rice slightly firm.
2. Finely chop the garlic.
3. Heat oil (not listed) in a pan and saute the rice and garlic.
4. Lightly season with salt and pepper.
5. Season the meat with salt and pepper.
6. Heat oil in a pan on high and saute the meat.
7. Once it's nice and brown, flip over.
8. When both sides of the meat are browned, lower the heat to low and add the sake.
9. Cover with a lid and steam.
10. After 1 or 2 minutes, remove from heat.
11. Serve the garlic rice and beef on a warmed plate.
12. Add soy sauce and turn the heat back on.
13. Scrape the bottom of the pan to mix in any meat flavor left on the pan (deglaze the pan).
14. When the sauce has come to a simmer, turn off the heat.
15. Add in the butter and let it melt.
16. The sauce is finished!
17. Pour the sauce over the steak.
18. Garnish with shiso leaves sliced into 5 mm strips.
19. Season with pepper to taste.

rice cooker, clove garlic, beef rump, sake, soy sauce, butter, leaves, salt

Taken from cookpad.com/us/recipes/168138-hatsudai-style-beef-rump-steak-with-shiso (may not work)