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Beef and garlic mushrooms in ginger shoyu sauce
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GemBeef and garlic mushrooms in ginger shoyu sauce
I used beef flank meant for Shabu Shabu for this dish. It’s thinly sliced and cooks really quickly. This dish is super easy to prep and has plenty of nutritious vegetables. Feel free to add even bell peppers or zucchini to add even more colours to your plate.
Ingredient
200 g
thinly sliced beef flank
3 cups
mushrooms
1 package
Bok choy
2 tsp
minced garlic
2 tsp
minced ginger
1/2 tbsp
Chinese cooking wine/sake
1 tbsp
mirin
1 tbsp
shoyu
Cooking instructions
* Step 1
Mix all seasoning ingredients in a small bowl and set aside.
* Step 2
Heat a non-stick pan and pan fry beef. There is no need to add oil since the beef Shabu has lots of fat. Wiped away excess oil with a kitchen towel. Once beef is no longer pink, remove from pan and set aside.
* Step 3
Using the same pan, add minced garlic and pan fry till slightly brown. Add in mushrooms and fry for about 5-8 mins till mushrooms soften. Then add Bok choy and cook till desired texture.
* Step 4
Add in seasonings and add back the beef. Mix them well and done!
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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