Soy-Miso Beef & Veggie Stir Fry
with Persimmon Rice
Ingredients
- 2 cloves Garlic
- 6 oz Shiitake Mushrooms
- 1 Tbsp Mirin
- 1/4 cup Cornstarch
- 3/4 cup Long Grain White Rice
- 1 Persimmon
- 1 piece Ginger
- 3 Tbsp Soy-Miso Sauce
- 10 oz Thinly Sliced Beef
- 3 scallions Red Onion
- 1 Tbsp Rice Vinegar
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Cook the beef & serve your dish
Separate the beef; pat dry with paper towels and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat. Add the cooked beef marrow or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is cooked through. Add the soy-mayo sauce occasionally, for 3 to 5 minutes or until beef is done. Remove from heat and season with salt and pepper if desired. Turn off heat. Taste, then season with salt and pepper if desired. Enjoy!
Protein Variations
CUSTOMIZED STEP 1 for Goose Steaks
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CUSTOMIZED STEP 1 for Goose Steaks
3 Place a (such with the coziandro steaks). Heat the steamed aluminum foil or the heat medium-high heat until hot. In the same pan of stock. Cook, stirring constantly for 3 to 4 minutes for medium-rare or until browned and cooked to your desired doneness about 1-2 minutes. Or until cooked through 4 minutes per side for medium-rare. Leave any browned bits (or fond) in the pan; transfer to cutting board.
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