Asian steak bites with sesame and soy glaze

How to make Asian steak bites with sesame and soy glaze?

1. Toast the sesame seeds dry in a small frying pan over medium heat, about 2 minutes, until they are lightly golden and fragrant. Shake the pan regularly so they don't burn. Set aside in a small bowl.
2. In a bowl, mix the soy sauce, ketjap manis, grated ginger and sesame oil into a smooth marinade. Add the steak cubes and toss to coat. Let them sit for 15 minutes at room temperature. No longer marinating is needed: the salty sauce will start to make the meat tougher over time instead of more tender.
3. Pat the steak cubes lightly dry with kitchen paper just before cooking. A dry surface browns much better than a wet one. The marinade flavor is already in the meat, so you can safely remove excess moisture.
4. Turn the Raclette Grill to the highest setting and let the grill plate heat up fully. That takes 5 to 8 minutes on most units. The plate is hot enough when a drop of water immediately sizzles and evaporates. A cold or lukewarm plate will steam the meat rather than brown it.
5. Place the steak cubes in a single layer on the grill plate and leave them undisturbed for 45 to 60 seconds. Then turn them with tongs or a fork and give them another 45 to 60 seconds. That keeps a nice crust outside and a pink center. If you prefer medium, give them an extra 15 to 20 seconds per side. Don't place too many cubes on the plate at once: once it's too crowded the temperature drops and the meat will stew instead of sear.
6. At the same time, place a handful of bean sprouts or mini snow peas on the free part of the grill plate. They need only 1 to 2 minutes on high heat. They only need to be warmed and slightly cooked, not limp or fully done.
7. Spoon the steak cubes together with the vegetables onto the plate. Sprinkle over the toasted sesame seeds and finish with fresh spring onion cut into thin rings. Eat immediately, because steak waits for no one.