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Beef and Green Onion Stir-Fry with Salt Sauce
Serves 2 · About 15 min
Sliced beef and Japanese leek stir-fried with sesame oil, salt, chicken stock powder and lemon juice for a light, fresh taste.
① Cut the green onions→② Mix the sauce→③ Season the beef→④ Stir-fry the beef→⑤ Add the leek and sauce
What to buy
Meat
Vegetables
Seasonings
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How to make it
1
Cut the green onions
- On a cutting board, cut the root off the leek
- Cut on the diagonal, 5 mm wide. Use the green part too
How to tell it's doneThe white and green parts are cut to the same width.
2
Mix the sauce
- In a small dish, mix 1/3 tsp salt, 1/2 tsp chicken stock powder, 1/2 tsp garlic, 1 tsp sesame oil and 1 tsp lemon juice
How to tell it's doneThe salt and chicken stock powder have mostly dissolved.
3
Rub sake into the beef
- On a cutting board, cut only the big pieces of beef to about 5 cm
- Put in a bowl, pour on 1 tbsp sake, and rub in with your hands
How to tell it's doneAll the meat looks moist.
4
Stir-fry the beef
- Heat 1 tbsp sesame oil in a frying pan over medium heat
- Add the beef, spreading it out, and stir-fry, breaking it apart
How to tell it's doneNo red is left on the beef, and it is all brown.
5
Add the leek and sauce
- Add the leek and stir-fry 1 1/2 minutes
- Add the sauce from step 2 and mix everything for 30 seconds
- Turn off the heat and sprinkle with a pinch of black pepper. Taste, and if bland, add a pinch of salt
ReadyThe leek is soft and a little see-through at the edges.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The meat is toughStir-fried too long. Next time, add the leek as soon as no red is left.
The leek tastes rawNot stir-fried long enough. Add 30 seconds at a time.
Too saltyToo much salt in the sauce. Next time, use 1/4 tsp salt and add more after tasting at the end.
WateryThe heat was too low, or you stir-fried too much at once. Keep it on medium heat and spread everything out in the pan.
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