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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a very easy dish to prepare, suitable for weeknight cooking. The sake and white wine makes this dish special. I used thinly sliced sukiyaki beef which I bought from an Asian market. Ingredients:
1/2 lb thinly sliced beef flank steak |
1 onion, thinly sliced |
1/2 cup chicken broth |
1 green bell pepper, sliced |
3 garlic cloves, diced |
2 stalks green onions, sliced an an angle |
2 tablespoons olive oil, for stir frying |
1 teaspoon sesame oil |
1/4 cup soy sauce |
1/4 cup japanese sake |
1/8 cup white wine (optional) |
2 tablespoons dark brown sugar |
2 garlic cloves, minced |
1 teaspoon toasted sesame seeds |
Directions:
1. Mix together sauce ingredients in a saucepan.
2. Heat at low medium heat until boiling (about 5 minutes, turn off heat).
3. Heat 2 tablespoon of sauce in a stir fry pan at low medium heat.
4. Add garlic and onion, about 8-10 minutes.
5. Add green bell pepper, stir fry for 2 minutes, set aside on a plate.
6. Using the same pan, heat 2 tablespoon of olive oil and 1 teaspoon of sesame oil at medium heat.
7. Add flank steak daging, stir fry for 2 minutes on each side.
8. Add sauce and chicken broth, cook until reduced (about 1 cup).
9. Add onion, garlic and bell pepper back into the pan.
10. Sprinkle green onion and toasted sesame seed to finish.
11. Serve over steamed rice.
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