Japanese Beef
4 servings
70 minutes
Japanese-style beef is a delightful dish that combines the tenderness of meat with the rich flavor nuances of Japanese cuisine. Thanks to the marinade of mineral water and kiwi, the beef acquires amazing softness. Fried in a mixture of soy sauce and olive oil, it reveals its rich taste, while added vegetables—cabbage, bell pepper, and onion—bring freshness and lightness to the dish. This dish is perfect for family dinners or cozy gatherings with friends. Its flavor is rich, slightly sweet and spicy, while the texture harmoniously combines the tenderness of meat with the crunch of vegetables. Japanese cuisine is renowned for its ability to unite simple ingredients into complex, layered flavors, and this recipe is a vivid example of that. Enjoy your meal!
1
Wash the beef well, place it in a container, pour in mineral water, adding a quarter of kiwi (this will make the meat soft and tender), and put it in a cool place. It can be marinated overnight or for a couple of hours.
- Boneless beef: 1 kg
- Kiwi: 0.5 piece
2
Take the meat out of the bowl and cut it into strips against the grain.
- Boneless beef: 1 kg
3
Slice the onion thinly into half-rings.
- Onion: 2 pieces
4
Cut the cabbage into thin strips about 7-8 cm long, then slightly mash it.
- Cabbage: 1 kg
5
Cut the pepper into large pieces (thicker than the meat)
- Bell pepper: 2 pieces
6
Heat a deep skillet. Mix soy sauce and olive oil in it.
- Soy sauce: 100 ml
- Olive oil: 3 tablespoons
7
When the pan is hot, add the meat and sauté lightly (for 2-3 minutes).
- Boneless beef: 1 kg
8
Add onion to the meat and sauté again for a bit (about a minute).
- Onion: 2 pieces
9
Then add pepper to the pan, reduce the heat, and add cabbage.
- Bell pepper: 2 pieces
- Cabbage: 1 kg
10
If the vegetables do not release enough juice, you can add water.
11
Cook until the cabbage is ready.
12
I love everything spicy, so I added a pepper mix to the dish. My soy sauce was salty, so I didn't salt the meat. Enjoy your meal!!!
13
