Easy Hashed Beef (Hayashi) Using Red Wine

1. 1

   Put the beef and the ingredients in the listed order in a plastic bag, and massage over the bag to help the flavors penetrate the meat.

2. 2

   Slice the onion about 5 mm thick.

3. 3

   Cut the root end off the shimeji mushrooms.

4. 4

   Heat some olive oil in a frying pan and saute the vegetables until wilted.

5. 5

   Add the beef while separating the slices and saute.

6. 6

   When the color of the meat changes add the red wine, and simmer until the liquid in the pan is reduced by about 80%.

7. 7

   Add all the ingredients and simmer without a lid on until the sauce is thickened over high heat, about 3 to 4 minutes.

8. 8

   Adjust the taste with salt and pepper to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.