Soy-Miso Beef & Veggie Stir Fry
with Persimmon Rice
Ingredients
- 10 oz Thinly Sliced Beef (Swapped for 2 Steaks)
- 1/2 cup Long Grain White Rice
- 2 cloves Garlic
- 1 Persimmon
- 6 oz Shishito Peppers
- 1 piece Ginger
- 1 Tbsp Mirin
- 1 Red Onion
- 3 Tbsps Soy-Miso Sauce
- 1/4 cup Cornstarch
- 1 Tbsp Rice Vinegar
Instructions
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Prepare the ingredients & marinate the persimmon
Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Core and medium dice the persimmon. Place in a bowl. Add the mirin and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve, peel, and thinly slice the onion. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.
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Make the persimmon rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the marinated persimmon (including any liquid). Taste, then season with salt and pepper if desired.
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Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped ginger. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are browned and softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
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Cook the beef & serve your dish
Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the coated beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is just cooked through. Add the soy-miso sauce (carefully as the liquid may splatter), cooked vegetables, and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables over the persimmon rice. Enjoy!
Protein Variations
Steaks
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CUSTOMIZED STEP 4 if you chose Steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides (you'll omit the cornstarch for steaks). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. To the pan of reserved fond, add the soy-miso sauce (carefully as the liquid may splatter), cooked vegetables and 2 tablespoons of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks and finished vegetables over the persimmon rice. Enjoy!
Contains: Soy, Wheat
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