Cut off the stem of the goya, slice into 1cm rings, and remove the seeds.

In a thick plastic bag, combine ground meat, breadcrumbs, milk, egg, salt, and pepper. Knead until sticky (meat mixture).

Heat a frying pan with salad oil spread thinly using a paper towel. Arrange goya slices in the pan and sprinkle cornstarch on them. Place the meat mixture on top and press it into the goya.

Cover the pan and cook on low heat for about 4 minutes. Flip the hamburg steaks, cover again, and steam for another 2 minutes until cooked through.

In the same pan, add the sauce ingredients (soy sauce, butter, garlic) and heat over medium until the butter melts (garlic butter sauce).