![Beef and Garlic Sprout Stir-Fry](/en/cookbook/assets/img/00003323.jpg)
Satisfying umami and volume.
20 minutes
341kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the beef into large, bite-size pieces. Mix together the soy sauce, sake and pepper from (A), then add and mix in the potato starch.
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Chop the garlic sprouts into 3 cm (1.2 in.) lengths. Randomly cut up the bell pepper, remove hard bases from shiitake mushrooms and quarter.
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Diagonally slice the negi.
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Heat 1/2 Tbsp of sesame oil in a fry pan, stir-fry (2), sprinkle on the salt and pepper, then remove from the fry pan.
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Use the remaining sesame oil to stir-fry (1), add in (3) and the garlic and ginger slices and stir-fry further. Add in (B), return (4) to the fry pan and stir-fry all ingredients together.
Cooking Basics
Green peppers - random cut
![](/en/cookbook/basic/vegetables/img/pimiento_im05.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im06.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im07.jpg)
Place the knife diagonally on the round green pepper and cut it up irregularly. When the cut is close to the seeds, stand the green pepper up and cut in a manner to avoid the seeds so that you can neatly cut to the end.
Shiitake mushrooms - removing the hard base
![](/en/cookbook/basic/vegetables/img/shiitake_im01.jpg)
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Japanese long onion - thinly sliced
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im01.jpg)
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im02.jpg)
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
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