Cucumber stewed with beef simmered
If you use a fatty cut of meat, such as loin, you don't need to use oil when frying. Shaoxing wine is often used as cooking wine in Chinese cuisine, but this recipe uses Japanese sake, which is sweeter than Shaoxing wine, to bring out the sweetness
How to make it
1
Make the beef shigureni. Heat a frying pan over high heat and fry the roughly chopped beef loin. Once cooked through, add the seasonings and continue frying while stirring
2
Once the sauce has boiled, remove from heat and transfer to a serving bowl
3
Slice the cucumber thinly with a peeler and arrange on a plate
4
Place the simmered beef on top of the cucumber and sprinkle with boiled Japanese pepper. Finish by topping with shredded myoga ginger and shredded cucumber, if desired
Ingredients for 2 people
-
- Cucumber
- 1 bottle
-
[Beef stew (easy to make amount)]
- 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 the cucumber
- A little
-
- For toppings
- A little
[PR]
Seasonal Recommendations
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