Beef and Garlic Sprout Stir-Fry

Beef and Garlic Sprout Stir-Fry

Satisfying umami and volume.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz)

1 bunch

1 slice

1 Tbsp

0.5 g (1/10 tsp)

a dash


a dash


2 tsp

1 & 1/2 tsp


  1. 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.
  2. 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.
  3. Diagonally slice the negi.
  4. 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.
  5. 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

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

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

Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.


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