Nov 10, 2006
Japanese Stirfry on Rice
- 1 cup raw rice
- 1/2 lb flank steak, partially frozen and sliced very thin across the grain
- 1 tbsp tamari
- 1 tbsp sherry
- 1 tbsp mirin
- 3 tsp cornstarch
- 2 tbsp safflower oil
- 1/2 head napa cabbage, sliced
- 1/4 lb mushrooms, sliced
- 1/4 lb bokchoy, trimmed
- 1/2 cup snow peas, trimmed
- 1 scallion, minced
- 1/2 cup water chesnuts, sliced
- 1 inch slice fresh ginger, minced
- 1 clove garlic, minced
- 1/2 cup consomme
- Combine the tamari, sherry, mirin, and cornstarch. Toss in steak to coat well. Cover and marinate at room temperature for one hour.
- Cook rice according to directions.
- Heat 1 tbsp safflower oil in a dutch oven. Saute the cabbage for 3 minutes. Add the mushrooms. Cook 3 minutes. Add the bok choy, the snow peas, the scallion, and the water chesnuts.
- Add 1 tbsp more oil. Add the beef and saute.
- Stir in the ginger and garlic. Stifry 1 minute.
- Add the consomme and stir until cooked. Season to taste.
- Serve over steamed rice.
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