Yakiniku beef with rice and vegetables
Japanese-inspired thin strips of beef seared fast over high heat and glazed in a sweet soy sauce with ginger and garlic. Served with brown rice, a fresh cabbage salad with carrot and lime, and crisp sugar snaps. Many marinate the beef in soy and mirin for an hour first, and serve it with egg noodles.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 68 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 2 clovesGarlic
- 1 tbspGinger, finely grated
- 5 tbspSoy sauce, Japanese
- ≈ 3 ½ tbspWater
- 2 tbspSugar
- 3 mlChili flakes
- 1 tspCornflour
- 450 gSirloin steak
- 200 gSugar snap peas
- 3Spring onions
- 1 tbspRapeseed oil
- 1 tbspSesame seeds, toasted
On the side
- 3 dlBrown rice
- 400 gWhite cabbage, ideally sweetheart cabbage
- 2Carrots
- 1Lime
- 1 tspSesame oil
- to tasteSalt
Method
- Cook the brown rice according to the packet instructions, about 25 minutes.
- Sauce: grate the garlic and bring it to the boil in a small pan with the ginger, soy sauce, sugar, chilli flakes and most of the water. Mix the cornflour with the rest of the water, whisk it in and simmer for 1 minute until the sauce thickens.
- Cabbage salad: finely shred the cabbage and coarsely grate the carrots. Salt the cabbage and massage it lightly with your hands. Grate in the lime zest and mix with the juice of half the lime and the sesame oil.
- Cut the beef into very thin strips. Top and tail the sugar snaps and slice the spring onions.
- Heat the oil in a large frying pan over the highest heat. Sear the beef in batches, about 1 minute per batch, so it browns without stewing, and lift it out.
- Return all the beef, add the sugar snaps and spring onion and pour in the sauce. Toss for 1–2 minutes until the beef is glazed.
- Sprinkle the beef with sesame seeds and serve with the rice, cabbage salad and the rest of the lime in wedges.
The cost is estimated from Swedish grocery prices.
