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Recipe |
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BRAISED BEEF AND VEGETABLES
(Japanese)
INGREDIENTS (4 servings):
300 g boneless beef flank, 1/4 Japanese radish ("daikon"), 3/4 carrot, 5 g
ginger, 3 tablespoons sugar, 2 cups chicken stock, 2 cups water, cooking
oil
(A): 2 teaspoons soy sauce ("shoyu"), 1 teaspoon oyster sauce, 2
tablespoons "sake" (Japanese rice wine), 1 tablespoon vinegar
HOW TO COOK:
- Cut beef into 3 cm cubes. Put into pot, add enough water to cover and
boil. Remove, rinse and wipe dry. Heat generous quantity of cooking oil
in pan at about 320F (160C). Deep-fry a few pieces of beef at a time for
2-3 minutes until brown, or stir-fry beef. Drain on paper towels.
- Pare and cut Japanese radish and carrot into bite-size pieces. Pare
and cut ginger into matchstick-size pieces.
- Heat cooking oil thoroughly in frying pan, add sugar and melt over low
heat. Add (1) and mix well. Add stock, water and (A).
- Add (2) and continue cooking for about 60-80 minutes, until soft.
Nutritional value
calories: 442 kcal, protein: 12.1 g, fat: 35.7 g, carbohydrate: 12.6 g,
fiber: 0.8 g, calcium: 38 mg, iron: 1.8 mg, sodium: 536 mg, potassium: 476
mg, vitamin A: 1,598 IU, vitamin B1: 0.09 mg, vitamin B2: 0.14 mg, vitamin
C: 13 mg, salt: 1.4 g
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