In the Kitchen: Beef Misono with Stir Fried Vegetables

In the Kitchen will be the category where I will post some of the recipes I cook for my family. I promise you these are super-duper easy recipes because I’m really not an expert in the kitchen plus the fact that I don’t want recipes with so many steps/how-tos. Just 4-6 instructions, anything more than that, I skip the page of my recipe book and look for simpler recipes. So newbies in the kitchen, I hope you’ll try my recipes or suggestions and let’s share kitchen secrets!

Aside from ramen and sushi, Beef Misono and Gyudon are the other Japanese dishes we love. Few weeks ago, I tried cooking Beef Misono ala Tokyo Tokyo, complete with stir-fried vegetables. Jeff loves vegetables, he likes togue/bean sprouts a lot and he likes his veggies crunchy.

Beef Misono with Stir Fried Vegetables

Ingredients:

For the Beef Misono:

1/4 kilo beef sirloin, cut into strips (I requested for a thinner cut)
soy sauce
oyster sauce
garlic, minced
canola or olive oil
butter
pepper
a bit of sugar

For the Stir Fried Vegetables:

bean sprouts or togue
carrots, cut into strips
cabbage
soy sauce
pepper
garlic
onion
Magic Sarap
salt
butter
canola or olive oil

How to cook:

Beef Misono:

1. In a bowl, add the soy sauce and a 2 tablespoons of oyster sauce to the beef sirloin strips. Just enough to coat the beef strips. Marinate for 30 minutes to an hour.
2. Heat the oil and butter in a pan.
3. Add the garlic.
4. Put the beef strips. Stir occasionally and wait for the liquid to dry a bit.
5. Add just a bit of sugar, this is optional. I just want the soy-based sauce to be a bit thick and shiny.
6. Add pepper according to taste.

Stir Fried Vegetables:

1. In another pan or wok, heat the oil and butter.
2. Add garlic, then the onion.
3. Put in the bean sprouts, carrots and cabbage. Stir.
4. The bean sprouts will release some liquid so no need to add water.
5. Pour a tablespoon or two of soy sauce.
6. Season with Magic Sarap and pepper. Add salt if needed.
7. Vegetables cook fast, before turning off the heat, add 2 slices of butter. This will make your bean sprouts more flavorful.

This is best paired with Japanese rice for a complete Japanese experience! :p

For the bean sprouts, I use the organic ones I bought at Landmark. Organic bean sprouts have more water content that’s why I didn’t add water. They also cook fast so if you’re like Jeff who wants crunchy veggies, season it fast.

Try this recipe and let me know how it goes. Enjoy!