3/4 cup rice wine vinegar
1 lime, sliced
3/4 cup water
1 tablespoon sea salt
1/4 cup sugar
1 large daikon, trimmed and cut into matchsticks (about 2 cups)
1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
2 tablespoons high temperature/stir fry cooking oil
1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
2 bunches scallions, cut into 1-inch pieces on an angle
4 cloves garlic, thinly sliced
1 cup shelled edamame
2 tablespoons Worcestershire sauce
2 tablespoons tamari
1 can Sapporo beer
4 cups beef stock (32 ounces)
shiso cilantro leaves, coarsely chopped
Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.
Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.
Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.
Very thinly slice the beef against the grain.
Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.