Cucumber stewed with beef simmered
If you use meat with a high fat content, such as loin, you don't need to use oil when frying. In Chinese cuisine, Shaoxing wine is often used as a cooking sake, but this recipe uses sake, which has a stronger sweetness than Shaoxing wine, to enhance the sweetness.
How to make it
1
Make stewed beef. Put the frying pan over high heat and fry the coarsely chopped beef loin. Once cooked, add the seasonings and stir-fry again.
2
When the juices start to simmer, remove from the heat and remove into a bowl.
3
Slice the cucumbers into thin slices with a peeler and arrange them on a plate before rolling them up.
4
Place stewed beef shigure on top of the cucumber and sprinkle with boiled sansho pepper. Topped with shredded myoga and shredded cucumbers if you like, and then complete the meal.
Ingredients for 2 people
-
- Cucumber
- 1 bottle
-
[Simmered beef shigure (easy to make)]
- Beef loin
- 80g
-
- soy sauce
- 1 tablespoon
-
- sugar
- 1.5 tbsp
-
- Japanese sake
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Oyster sauce
- 1/2 tsp
-
- Boiled sansho pepper
- 1 tsp
-
- For cucumber
- A little
-
- For toppings
- A little
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