Avoid the sinewy parts of the beef. Use a block cut parallel to the grain. Cut it up into about the size of a block of tuna.
Take the meat out of the fridge and let sit at room temperature for about an hour.
Cook the top and bottom of the meat in a Teflon frying pan without using oil, cooking the outside until golden brown. You can cook it how you like, but cook it about medium.
Combine the marinating sauce, add in the freshly cooked meat, and let cool naturally. Place into a Ziploc bag once it cools, squeeze out the air, and refridgerate.
It will be ready to eat the next day. It will keep for about a week, so if you prepare it ahead of time you can have one dish that just needs to be sliced and served for New Year's.
Thinly slice the meat, top with a bit of the sauce, and serve.
It's also tasty if you mince the meat and use it as the core for sushi in Recipe ID: 993372. You don't have to use sushi rice if it's too much of a hassle.
Story Behind this Recipe
The beef round will last anywhere from 1 week-10 days during the winter if I store it in my homemade steak sauce. I want to take it easy during New Year's, so this is a standard go-to New Year's recipe that I make every year. I just have to take it out of the fridge and cut it.
You can use domestic or imported beef. The photo shows 100 g of imported beef that I got for 98 yen. This will be easy to eat if cut along the grain of the beef. Use a sharp knife when cutting. Beef round is tough, so slice it thinly.