Beef and Lily Bulb Pepper Stir-Fry
Delicate lily bulbs spiced up with black pepper.
20min
326kcal
600mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the root from the lily bulb, peel and rinse each piece. Shave away the blackened parts, cut large pieces in half. Break apart the shimeji mushrooms.
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Melt the butter in a fry pan over medium heat. Add in the beef and cook while breaking apart.
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Once the beef is browned, add in (1) and gently stir-fry together.
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Sprinkle in the sake, cover with a lid and cook for 2 to 3 minutes until the lily bulb is softened.
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Season with soy sauce and black pepper, and then serve into dishes.
Cooking Basics
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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