Beef and Potato Kinpira
Beef strips with crunchy vegetables.
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Slice the beef up into strips. Do the same with the potatoes, then soak these in water. Julienne the green peppers and carrot.
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Heat the vegetable oil in a fry pan, saute the beef, add in the drained potatoes, carrots and seed removed red chili peppers and saute further. Once the potatoes are cooked through, add in the green peppers, soy sauce and mirin, combine all together, add in the sesame oil for an aromatic finish.
Cooking Basics
Remove any eyes from the peeled potato, place in water, and cut into rounds of around 3 mm (0.1 in.) width, gradually sliding and stacking the slices. Then thinly cut to widths of around 3 mm (0.1 in.).
[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.
[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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