Préparation

• Remove the beef from the fridge 30 to 40 minutes before cooking so it comes to room temperature.
• Halve the watercress lengthwise.
  1 botte de cresson
• Slice the garlic thinly into rounds, then remove the germ.
  3 gousses d’ail
  
• Add the oil and garlic to a pan and heat over very low heat, stirring often to separate the slices. Cook until the garlic is lightly golden and crisp, 7 to 8 minutes, then remove the garlic chips.
  2 cuillères à soupe d’huile
  
• Season the beef with the salt and pepper. Spoon the reserved oil out of the pan, then heat the remaining oil over medium-high heat. Sear the beef for 1 to 1 minute 30 seconds on each side, then remove it, wrap in aluminum foil, and keep warm.
  300 g de bœuf, 1 pincée de sel, poivre
  
• Pour the sake and mirin into the pan, bring to a boil, and let the alcohol cook off. Add the soy sauce, then the butter, boil briefly, and remove the sauce from the heat.
  2 cuillères à soupe de saké, 2 cuillères à soupe de mirin, 2 cuillères à café de sauce soja, 2 cuillères à soupe de beurre
  
• Quickly wipe out the pan. Heat the reserved oil, add the rice, and stir-fry, breaking it up until the grains are well separated. Season with the salt and black pepper, crush half of the garlic chips, add them to the rice, and toss to coat well.
  600 g de riz cuit, 0.33 cuillère à café de sel, poivre noir
  
• Divide the rice among plates. Thinly slice the beef on the bias, place it over the rice, spoon the sauce on top, scatter with the remaining garlic chips, and serve with the watercress.