Japanese Beef Stew
Recipe 351. Japanese Beef Stew (Ready in about 40 minutes + marinating time | Servings 4). Beef marinated in shoyu, sake and ginger, then pressure cooked and finished with whisked eggs, served over steamed rice.
Nutrition
per per serving598
Calories
57.6g
Protein
54.5g
Carbs
15.2g
Fat
Ingredients
| 1 cup | 240 ml | steamed rice |
| 0.25 cup | 60 ml | Shoyu sauce |
| 0.25 cup | 60 ml | brown sugar |
| 2 | eggs, whisked | |
| 2 | bay leaves | |
| 1 | rosemary sprig | |
| 1 tablespoon | 15 ml | cider vinegar |
| 2 tablespoons | 30 ml | cornstarch |
| 1 tablespoon | 15 ml | olive oil |
| 1 teaspoon | 5 ml | onion powder |
| — | salt and black pepper, to taste | |
| 2 tablespoons | 30 ml | sake |
| 2 tablespoons | 30 ml | pickled red ginger |
| 1 cup | 240 ml | beef broth |
| 2 cloves | garlic, minced | |
| 2 pounds | 905 g | beef stew meat, cut into 1-inch cubes |
| 1 teaspoon | 5 ml | hot sauce |
Instructions
- Japanese Beef Stew (Ready in about 40 minutes + marinating time | Servings 4)
Per serving: 598 Calories; 15.2g Fat; 54.5g Carbs; 57.6g Protein; 7.9g Sugars
- In a ceramic bowl, place the meat, Shoyu sauce, brown sugar, garlic, cider vinegar, sake, ginger, and hot sauce. Let it marinate for 2 hours.
- Discard the marinade and toss the beef cubes with the cornstarch.
- Press the "Sauté" button and heat the oil until sizzling. Brown the beef cubes for 3 to 4 minutes, stirring periodically.
- Add the onion powder, bay leaves, rosemary sprig, salt, black pepper, and beef broth.
- Secure the lid. Choose the "Meat/Stew" mode and cook for 35 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Slowly stir in the whisked eggs and press the "Sauté" button. Continue to cook until the eggs are done.
- Serve over steamed rice.