Prepared with thinly sliced beef which has been marinated to flavour and tenderize, Japanese Beef and Sprouts is wonderfully delicious when served over steamed rice. Add more flavour with toasted sesame seeds and a burst of freshness with sliced green onions!
In a bowl, whisk together the soy sauce, rice vinegar, mirin, garlic, sugar, and black ground pepper. Add in the sliced beef. Coat the beef well in the marinade mixture. Cover and refrigerate for one hour.
When ready to cook, add half tablespoon of olive oil to a large skillet. Fry the beef in batches and in a single layer. Once the first batch is nicely browned, transfer to a plate and fry the next batch. You may need to add a bit of olive oil after each batch. The skillet will look like it needs to be cleaned between each batch of beef, but do not clean it. Those bits in the pan are flavour!
When all of the beef is cooked, pour the remaining marinade into the skillet. Use a wooden spoon to gently scrape the brown bits from the bottom of the pan. This is called deglazing, which usually involves wine, but it’s not needed for this recipe. Once the bottom of the pan looks clean again, add the cooked beef back into the skillet and cook for 2 minutes to re-heat the beef.
Add the bean sprouts and toss to combine.
Next, add the toasted sesame seeds and half of the green onions. Toss well to combine and turn off the heat.
Serve over rice immediately and garnish with more toasted sesame seeds and sliced green onions.
The nutritional information is for the beef only and does not include calculations for the rice.