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gyuniku to toumyou no oyster itame（牛肉と豆苗のオイスター炒め）
What kind of dish is gyuniku to toumyou no oyster itame??
Stir-fried beef(牛肉＝gyuniku) and pea sprouts(豆苗＝toumyou) and seasoned with oyster sauce.
This recipe uses cheap and readily available ingredients such as pea sprouts and shimeji mushrooms. No special preparation is required, so it is recommended for dinner on days when you don’t have much time, or for lunch when you want to eat easily.
I use beef that is cut into large pieces and sold for “yakiniku”. You can feel satisfied even with less meat.
The aroma of garlic and ginger matches the richness of the oyster sauce.
Pea sprouts are the young leaves and stems of green peas. Pea sprouts are suitable for supplying vitamin K, vitamin A, folic acid, vitamin C, etc. (*ˊᵕˋ)
NUTRITION FACTS
215 kcal Protein 17.4g Fat 13.4g Carb7.1g Salt Equivalent 1.5g
INGREDIENTS (2SERVINGS)
- shimeji mushrooms 80g
- pea sprouts 110g
- egg 90g
- sesame oil 6g
- beef shoulder loin 80g
- grated garlic 3g
- grated ginger 3g
- ☆oyster sauce 18g
- ☆soy sauce 3g
- ☆sugar 1g
COOKING INSTRUCTIONS
➀ Cut off the bottom of the shimeji mushrooms. Do not wash the mushrooms as they lose their flavor.
② Cut off the bottom of the pea sprouts. Then cut in half lengthwise.
③ Heat sesame oil in a frying pan and fry the eggs. Take it out on a plate.
④ When the meat is cooked, add grated garlic, grated ginger, shimeji mushrooms and stir-fry.
⑤ Season with oyster sauce, soy sauce, and sugar, then add the eggs back into the pan.
The eggs are added last to prevent the eggs from turning black with the sauce.
Leftover oyster sauce can be used instead of soy sauce when making simmered or stir-fried dishes.
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