Stir-fried komagire beef and burdock with oyster sauce

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Stir-fried komagire beef and burdock with oyster sauce

Gyuniku gobo oyster itame(牛肉ゴボウオイスター炒め)

What the kind of dish is gyuniku to gobo no oyster itame??

This is a stir-fry recipe using komagire beef and burdock.

Kinpira, a traditional Japanese home-style dish, is seasoned with soy sauce, but this recipe uses oyster sauce and the addition of beef gives it a rich flavor.

In Japan, beef and pork are often sold cut into bite-sized pieces. These are called “Komagire” or “Kiriotoshi“.

Kiriotoshi has only one part of meat, but Komagire has a mixture of various parts such as thigh, shoulder, rib, and arm.

I like to use Komagire because it contains moderate fat.

The size of a slice of Kiriotoshi is larger than that of Komagire, so it is used depending on the dish.

I love edible burdock, but I don’t think it’s used much in foreign countries. Burdock is rich in dietary fiber and is suitable for adjusting the condition of the gastrointestinal tract.

Check out this article about burdock. 👉 Stir-fried burdock (Kinpira gobo)

If you have leftover oyster sauce and don’t know how to use it, use it instead of soy sauce for simmered or stir-fried dishes.

The amount of sodium in oyster sauce is 4500mg per 100g, and that in soy sauce is 5700mg per 100g. Oyster sauce has a lower sodium content, but it has a stronger flavor, so it is recommended to use soy sauce and oyster sauce at a ratio of 1:1.

By the way, the formula for converting sodium to salt equivalent is sodium amount x 2.54/1000.

Also check out this recipe. 👉 Pea sprouts and beef with oyster stir-fry

NUTRITION FACTS of Stir-fried komagire beef and burdock with oyster sauce

215 kcal Protein 14g Fat 13.3g Carb 8.6g Salt Equivalent 1.3g

INGREDIENTS Stir-fried komagire beef and burdock with oyster sauce (3SERVINGS)

  • Edible burdock roots (gobo)110g
  • Maitake mushroom 100g
  • Beef (komagire beef) 200g
  • Sesame oil 4g
  • ☆Salt 1g
  • ☆Pepper moderate amount
  • ☆Soy sauce 15g
  • ☆Sake 20g
  • ☆Oyster sauce 5g
  • ☆Grated garlic 2g
  • ☆Grated ginger 2g
  • String chili pepper moderate amount

Stir-fried komagire beef and burdock with oyster sauceCOOKING INSTRUCTIONS

①Thinly shaved the edible burdock and soak in water for few minutes.

The lye is strong, so please soak it in water immediately after cutting.

②Cut off the bottom of the maitake mushroom. Mushrooms bought in the supermarket are usually not washed before use. When washed, it is easy to lose its flavor and texture.

③Fry beef with sesame oil.

④Add edible burdock and maitake mushrooms and fry.

⑤Add salt, pepper, soy sauce, sake, oyster sauce, garlic and ginger .

⑥Stir-fry over high heat.

⑦Put the string chili pepper on it.



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