Japanese-style Beef Steak Recipe

Name: Japanese-style Beef Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Beef steak; 1 piece Beef tallow; 1 tbsp Butter; 3 Shiso leaves; 2 tbsp Soy sauce; 2 tbsp Sake; 1/4 block Tofu; 1/2 Eggplants; 1 Blanched nanohana; 1 Shimeji mushrooms

Servings: persons

1
Pick and cut away the sinews of the meat with the tip of your knife.
2
Place the skillet on the heat and melt the beef tallow until it starts to smoke.
3
Put the meat in the pan and cook on high heat until both sides have browned.
4
Then add the butter and tofu.
5
Once the butter has started too melt, pour in the cooking sake, soy sauce, and finely chopped shiso leaves.
6
Once the flavours of these seasonings have mixed well with the meat, take the meat out of the pan.
7
Add the eggplant to the pan in it's place and while that's cooking, cut the meat into bite sizes.
8
Once the eggplant is cooked, chuck the meat back in along with the nanohana, and mix with the rest of the ingredients to complete.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Beef steak, 1 piece Beef tallow, 1 tbsp Butter, 3 Shiso leaves, and more.

Yes, Japanese-style Beef Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese-style Beef Steak

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