Beef and Mushroom Saute

Beef and Mushroom Saute

A fragrant and appetizing stir-fry using equal amounts of soy sauce and mirin

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

130 g (4-1/2 oz.)

50 g (1-3/4 oz.)

50 g (1-3/4 oz.)

50 g (1-3/4 oz.)

1/2 clove


cooking oil

as needed

as desired



  1. Cut the sirloin into large slices.  Break the eringi mushrooms apart into 4 to 6 portions.  Divide the maitake and shimeji mushrooms into individual stems.
  2. Slice the garlic into rounds, and remove the seeds from the chili pepper.
  3. Finely slice the green onions.
  4. Heat a small amount of cooking oil and (3) in a pan.  Add (1) and remove after quickly stir frying.
  5. Add a little more salad oil to the same pan, saute (2) and return (5) to the pan.
  6. Pour (A) in and cover all the contents in the pan.  Serve on dishes with (4) sprinkled on top.

Cooking Basics

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.

Garlic - thinly sliced

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.


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