Gyuniku tomyo oyster itame（牛肉と豆苗のオイスター炒め）
What kind of dish is Gyuniku tomyo oyster itame??
Stir-fried beef(牛肉＝gyuniku) and pea sprouts(豆苗＝tomyo) 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.
This time I used beef cut for yakiniku (Japanese BBQ). You can also use komagire beef.
Oyster sauce has a unique taste and aroma, and goes very well with garlic and ginger.
Leftover oyster sauce can be used instead of soy sauce when making simmered or stir-fried dishes.
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 of Beef Tomyo Itame (Stir-Fried Pea Sprouts with Oyster Sauce)
215 kcal Protein 17.4g Fat 13.4g Carb7.1g Salt Equivalent 1.5g
INGREDIENTS for Beef Tomyo Itame (Stir-Fried Pea Sprouts with Oyster Sauce) (2SERVINGS)
- Shimeji mushrooms 80g
- Tomyo (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
Beef Tomyo Itame (Stir-Fried Pea Sprouts with Oyster Sauce) COOKING INSTRUCTIONS
- Cut off the roots of the shimeji mushrooms. (Use the mushrooms without washing them to prevent them from losing their flavor.)
- Cut off the seeds of the pea sprouts, then cut them in half lengthwise.
- Heat sesame oil in a frying pan and make scrambled eggs.
- Put the scrambled eggs on a plate.
- Add the beef, grated garlic, grated ginger, and shimeji mushrooms to the frying pan and fry.
- Add the oyster sauce, soy sauce, and sugar and mix well.
- Put the eggs back into the frying pan.
The eggs are added last to prevent the eggs from turning black with the sauce.
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