Ingredients
The following ingredients have 3 Servings
- 14 oz / 400 g thinly sliced beef (, any good quality tender cut suitable for grilling (Note 1))
- 1 scallion/shallot stem (, green and white part separated, both finely sliced (Note 2))
- 1/2 large onion ((brown, yellow or white), peeled and thinly sliced)
- 1/2 medium carrot (, peeled, cut vertically then cut into thin slices on the diagonal)
- 1 tbsp cooking oil ((I use peanut or vegetable oil))
- 1/2 tbsp sesame seeds
- 3 tbsp ordinary soy sauce ((I use Kikkoman))
- 1 1/2 tbsp brown sugar
- 1 tbsp mirin ((Note 3))
- 1/2 tbsp sesame oil
- 2 tbsp grated onion ((brown, white or yellow))
- 2 cloves garlic (, minced)
- 3 tbsp grated red apple ((not green - they are too tart) OR nashi pears)
- 1/2 tsp minced ginger
- Black pepper
Instruction
- Blot the beef dry using a paper towel then place into a bowl.
- Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight. Because the meat is thin, you still get good flavour even with 1 hour of marinating.
- Heat the oil in a wok or large fry pan over high heat.
- Add the onion and white part of the scallion/shallots. Cook for 1 minute.
- Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
- Remove from heat, then toss through the sesame seeds.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Sprinkle with extra sesame seeds and the reserved green part of the scallions.
