1. for the sauce, caramelize the sugar in a small saucepan until light brown, add orange juice and soy sauce, boil until syrupy and about 8 tbsp, then set aside.
2. clean scallions, cut whites and light greens lengthwise into very narrow strips and place in cold water. Cut meat lengthwise into 2 on the spot pieces and season all around with shichimi toogarashi.
Cut garlic into fine slices. Fry in 6 tbsp hot oil until light brown and crispy. Drain on kitchen roll.
Drain the spring onions in a sieve. 4.
Heat a frying pan over high heat. Pour in remaining oil.
Fry meat pieces on all sides for 3 minutes at high temperature. Remove and rest in aluminum foil for 5 minutes: meat should be slightly bloody to pink in the center.
Cut meat pieces into 1/2 cm thick slices, spread evenly on plates and season with sea salt. Place scallions and garlic on top, drizzle with sauce.
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