Introducing the fresh taste of onions while shortening the cooking time for beef, creating tender and flavorful beef rice bowl.
Beef flank meat…..250g
→ Cut into bite-sized pieces
Onion………… 1/2
→ Cut into slices about 1.5-2cm wide
Water………… 150ml
Soy sauce……..3 tablespoons
Brown sugar…..2 tablespoons
White wine……50ml
Mirin…………..1 tablespoon
Fresh ginger….1 piece
→ Cut into thin strips with skin
Hot rice………..2 bowls
Beef fat……….1 piece (or 1 teaspoon salad oil)
Pickled ginger…as needed
POINT
．If beef and onions are cooked together in the pot, the cooking time will be prolonged, causing the beef to become tough. The key is to add the beef last after the ingredients are flavorful. This can shorten the heating time and cook a tender end product.
1.
Heat the beef fat in a pot, then add the onions, stir-fry over medium heat until slightly browned, then remove the beef fat.
Point
Frying the onions in beef fat can enhance the rich aroma and sweetness.
2.
Add
A
, bring to a boil before simmering over low heat, keep it boiling for about 5 minutes.
Point
Adding white wine can create a slightly tangy and refreshing taste.
3.
Add the beef, skim off any foam while cooking over low heat for about 5 minutes.
Point
By adding the beef last, it won’t be overheated, resulting in a tender end product.
4.
Once the sauce reduces, turn off the heat and let it cool. Reheat it again. Pour it over the hot rice in a large bowl, and finally top with pickled ginger.
Point
Letting it cool briefly helps the beef to quickly absorb the flavors.
(From website article)