Shogayaki - Beef with Japanese Gengye Sauce

Photo of the Shogayaki - Beef with Japanese Gengye Sauce – recipe of Shogayaki - Beef with Japanese Gengye Sauce on DeliRec

Shogayaki - Beef with Japanese Gengye Sauce

Name: Shogayaki - Beef with Japanese Gengye Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 Porções
Ingredients: 500 g Sliced Veal Fillet for Stroganoff; 1 tablespoon grated ginger; 4 tablespoon Shoyu; 2 tablespoon Mirim; 2 tablespoon Culinary Sake; 1 tablespoon Butter; 1 unit(s) Onion; to taste Chives; 2 cup Moyashi; 1 tablespoon Sugar

🇧🇷Brazil

•

View in original language

(Português)

30 min(s)

2 servings

Tatiane Sakai

@tatianesakai

Ingredients
Recipe

Sliced Veal Fillet for Stroganoff500 g
grated ginger1 tablespoon
Shoyu4 tablespoon
Mirim2 tablespoon
Culinary Sake2 tablespoon
Butter1 tablespoon
Onion1 unit(s)
Chives to taste
Moyashi2 cup
Sugar1 tablespoon

Sauté the meat over high heat in butter, season with ginger, soy sauce, sake, Mirim and sugar. If necessary, adjust the salt.
When the meat is getting to the point add the chopped onions to sauté.
When the onions are almost wilted, add the moyashi and in two minutes you can turn it off. The moyashi has to be al dente.
Finish with chopped chives on top. Serve with Japanese rice and vegetables au gratin. Delicious and healthy!

Did you like this recipe?

Shogayaki - Beef with Japanese Gengye Sauce

Did you like this recipe?

You may also like