Bring the meat to room temperature. Strike lightly with the back of a knife to tenderize. Cut the sinews and flatten the meat to bring it back to its original size. Season with salt and pepper.

If any juices have seeped out, pat the meat dry. Heat up a frying pan and when it begins to smoke, start cooking the beef fat in it. Next, place the sirloin in the pan, with the salt and pepper side down.

Cook on high for one minute, flip over, and cook for another minute. While it's cooking, mix together the ☆ ingredients and pour into the pan. When the meat is coated in the sauce, remove from the pan.

Let the remaining sauce simmer (1-2 minutes). Cut the meat, which will have cooked through to the middle with residual heat, into bite-sized pieces, top with the sauce, and it's done.