Directions

Pat the coarse-ground black pepper onto both sides of the beef until the meat is well coated. Heat the olive oil in a large frying pan, add the garlic, and saute until fragrant. Add the meat and cook until browned on both sides. Add the sugar, mirin, and soy sauce, and cook until the liquid thickens and coats the meat.

Cut the meat into bite-sized cubes and arrange on a serving dish. Garnish with the buckwheat or cress leaves.

Wine pairing notes

Shiraz
Cabernet Sauvignon

Shiraz, from a hot climate, is typically full-bodied, powerful, and alcoholic, with aromas and flavors frequently of pepper, mixed spice, game, and leather, accompanied by a solid core of berry fruit. These inherent qualities both cope with and complement the strong flavors of this dish.

The key ingredient in this case is the pepper. In addition, the fattier the beef the heavier the wine should be. Also keep in mind Syrah-based wines from the Rhone Valley, categorized by appellation as opposed to variety, namely Cote-Rotie or Hermitage. Heavy full-bodied reds, like Cabernet Sauvignon or Californian Zinfandel, should also marry well.