Get hooked with this Japanese beef and vegetable recipe. Pair it with fried rice and savor each and every flavor of goodness.
1 1/2 tablespoons vegetable oil, divided, add more if needed
600 g beef tenderloin, cut into 2-inch pieces
salt, ground pepper, and garlic powder to season
1 1/2 tablespoons butter
3 1/2 tablespoons Japanese soy sauce, divided
1 medium carrot, sliced thinly
1/2 cup snow peas, sliced thinly
1 green bell pepper, sliced thinly
½ cup shredded Chinese cabbage
1/2 cup bean sprouts
2 tablespoon mirin
2 tablespoons sliced shallots
2 tablespoons finely chopped garlic
1 pinch red chili flakes
Sesame seeds for garnish (optional)
• Heat oil in a large skillet or wok over medium-high heat. Season beef with salt, pepper and garlic powder according to your taste. When wok is hot, add beef. Cook until nicely browned, about 4 to 6 minutes. Flip beef and cook for 2 more minutes.
• Top beef with butter and 1 1/2 tablespoons soy sauce. Cook for another 2 to 4 minutes, depending on how you like your beef done. Transfer to a platter and cover with foil and let rest.
• Add the remaining oil in the wok. Heat over medium heat. Add carrots, snow peas, bell pepper, and cabbage. Season with salt and pepper and garlic powder; cook until tender, about 2 to 3 minutes.
• Add bean sprouts and 1 tablespoon soy sauce; cook just until the bean sprouts are warmed. Transfer on to a platter with cooked beef.
• Place remaining soy sauce and mirin into the same wok over low heat. Add shallots, garlic and chili flakes. Cook for about 2 minutes. Spoon sauce over beef. Sprinkle with sesame seeds on top of the vegetables, if desired.