Stir-fried taro and beef loin with long leeks

Heat 1 tablespoon of salad oil in a frying pan and grill only the fatty beef loin.

Add the <A> seasoning to [1] and simmer it down. Then, slice the soft boiled taro into thin slices, cover and simmer for about 4-5 minutes.

Add the diagonally sliced ​​white green onions and the lean beef loin part.

Cover and pepper if the steamed beef turns slightly red. To finish off, scatter some small slices of assatsuki and finish.