Butter Ponzu Beef

Name: Butter Ponzu Beef
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ lb thinly sliced beef (chuck or ribeye); 2 cloves garlic; 1 bunch komatsuna ((3 oz, 85 g; or spinach)); 1 package maitake mushrooms ((3.5 oz, 100 g)); 1 Tbsp neutral oil; ¼ tsp Diamond Crystal kosher salt ((divided)); ¼ tsp freshly ground black pepper ((divided)); 1 Tbsp unsalted butter; 4 Tbsp ponzu; ½ tsp toasted white sesame seeds ((optional, for garnish))

My easy Butter Ponzu Beef recipe with sautéed mushrooms and greens is equal parts savory and bright. Paperthin beef cooks fast in a garlic, soy, and citrus sauce for a weeknight dinner that’s ready in just 20 minutes.

A white scalloped plate containing stir-fried Butter Ponzu beef with komatsuna green and maitake mushrooms.

When I’m cooking dinner on a busy weeknight, I look for well-balanced dishes with a short prep time but tons of flavor and nutrition. This Butter Ponzu Beef recipe checks all the boxes. With a healthy mix of greens, mushrooms, and protein in a savory and light citrus-based sauce, it’s an easy dish that you can whip up fast. I’ll show you how!

If you’re looking for more beef recipes, try my Gyudon, Nikujaga, and Sukiyaki next!

Ingredients for Butter Ponzu Beef
How to Make Butter Ponzu Beef
Nami’s Recipe Tips

Why I Love This Recipe

Tangy, bright and savory taste – The refreshing citrus-based sauce is the perfect counterpoint to the rich beef and butter. It hits all the right notes.
Fuss-free prep – I use pre-sliced beef and prepared ponzu sauce so there’s minimal prep work. It’s a huge help when I’m cooking on a busy weeknight.
Quick and easy – Ready to serve in 20 minutes, it cooks up in one pan for easy cleanup.

Ingredients for Butter Ponzu Beef

Thinly sliced beef (chuck or ribeye)
Komatsuna (Japanese mustard spinach)
Maitake mushrooms
Ponzu
Unsalted butter
Garlic cloves
Kosher salt
Freshly ground black pepper
Neutral oil
Toasted white sesame seeds – optional, for garnish

Find the printable recipe with measurements below.

Jump to Recipe

Substitutions

Thinly sliced beef: I used pre-sliced beef labeled “shabu shabu” from the Japanese market. If you can’t find it, you can slice ribeye or chuck steak yourself at home. Just follow my easy tutorial How To Slice Meat Thinly.
Komatsuna: If you can’t find this Japanese mustard spinach at the Japanese market, you can use regular spinach instead.
Maitake mushrooms: I love using these mushrooms because they hold up well in sautés and have a delicious flavor. If you can’t find them, you can use brown crimini mushrooms or king trumpet (eryngii) mushrooms.
Ponzu: This refreshing citrus-based sauce has a tangy and savory flavor. You can find it at Japanese and Asian markets, but I highly recommend making your own Homemade Ponzu Sauce if you can. It is so easy and tastes better than bottled! If you don’t have ponzu, try my quick version with equal parts soy sauce and fresh lemon juice plus a touch of mirin for sweetness.

A white rice bowl containing multigrain rice and Butter Ponzu Beef with leafy green and Japanese wild mushrooms.

How to Make Butter Ponzu Beef

Preparation

Step 1 – Cut the beef and komatsuna. Slice them into 2-inch (5-cm) sections.

Cut the thinly sliced beef into small pieces.

Cut the komatsuna green into small pieces.

Step 2 – Prep the mushrooms and garlic. Break the maitake into smaller, bite-sized clusters. Crush the garlic.

Separate the maitake mushrooms into small pieces.

Cooking

Step 3 – Sauté the komatsuna stems and mushrooms. Start cooking the thick stems, then add the maitake and toss to coat with oil.

Step 4 – Add the leafy greens. When the maitake are almost done, add the komatsuna leaves and sauté until just wilted. Transfer to a serving dish.

Transfer the green and mushrooms to the plate.

Step 5 – Cook the beef. Stir in the garlic as the butter melts, then add the sliced beef. Separate the slices so it cooks evenly.

Add the beef to the garlic butter in the pan.

Step 6 – Season with ponzu. When the beef is no longer pink, pour in the ponzu sauce. Stir to combine and heat until bubbling.

Assemble

Step 7 – Plate and serve. Transfer the beef onto the sautéed vegetables and spoon the pan sauce on top. Sprinkle with optional sesame seeds and serve.

Nami’s Recipe Tips

Cook the komatsuna stems and leaves separately – The tough stems take longer to cook, so throw them in the pan first. To keep the leafy greens from overcooking, I like to add them later and sauté until they’re just wilted.

Don’t overcook the maitake – I cook these mushrooms until they’re tender but still firm. I know they’re done when they develop a light golden brown color.

Don’t burn the garlic – You don’t need to cook the garlic very long in the butter. Simply toss the two together for a few seconds in the pan, then add the beef.

Separate the beef slices – I use cooking chopsticks to separate the layers of sliced beef in the pan. All the meat has contact with the hot cooking surface this way, so everything cooks evenly.

Don’t overcook the beef – It doesn’t take long to cook this paperthin meat. I keep the beef tender by sautéing until it’s no longer pink, then quickly adding the ponzu. As soon as it bubbles, I turn off the heat.

Variations and Customizations

Use thin-sliced pork. For a change of pace, I like to make this dish with pre-sliced pork loin, too.
Sear scallops. Quickly fry fresh scallops in butter for a delicious seafood variation.
Try other greens. Some fiber-rich veggies that work include conventional spinach, Shanghai (baby) bok choy, or green cabbage. You could even toss in slivers of green or red bell pepper.
Use a mushroom medley. Why choose just one type? Try a mix of your favorite mushroom varieties.
Add minced ginger. Fresh ginger adds a zesty aroma and flavor that pairs well with garlic.
Mix in other aromatics. Try adding chopped garlic chives, onion wedges, or sliced scallions/green onions. You can even garnish with crispy garlic chips.
Drizzle with toasted sesame oil. It adds a wonderful aroma and nutty flavor to the dish.

What to Serve with Butter Ponzu Beef

With rice – Serve a bowl of my irresistible Japanese Corn Rice.
With soup – Pair it with comforting and restorative Easy Japanese Egg Drop Soup.
With a vegetable side – My colorful Namasu (Daikon and Carrot Salad) is a bright and tangy addition to any meal.
With pickles – Japanese Pickled Cabbage is crunchy, refreshing, and goes with everything!

A donabe pot containing Japanese Corn Rice (Butter Shoyu Flavor) topped with melted butter.

Wooden miso soup bowls containing Kakitamajiru, Japanese egg drop soup.

Storage Tips

To store: Keep the leftovers in an airtight container in the refrigerator for 3 days or freezer for up to a month.

Frequently Asked Questions

I don’t have ponzu. What can I use instead?

If you don’t have ponzu, whisk up my quick version with equal parts soy sauce and fresh lemon juice plus a touch of mirin for sweetness. You do not need to add sake. Instead of lemon, try a combination of citrus like lemon juice, orange juice, and/or grapefruit juice. I don’t recommend lime juice. If you happen to have a few tbsp yuzu juice, you can certainly use that! You’ll need about 4 tablespoons of sauce for this dish. You can use any leftovers to whisk up a ponzu dressing to drizzle on tossed greens, thick slices of avocado, or broiled salmon.

Does the meat need to be defrosted fully before I cook it?

If your thin-sliced beef is frozen or partially frozen, the slices won’t separate easily and it will cook unevenly. Please defrost it overnight in the fridge first covered in plastic wrap. Leave it on the countertop to bring up the temperature a bit (it doesn’t have to be at room temperature). Pat dry with paper towels if the beef has released juices while thawing.