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Stewed olive beef in roses

Stewed olive beef in roses

Ingredients

For 2-4 people

  • Olive beef (loose chunks) 400g
  • Bok-choy 1 shares
  • Garlic XNUMX piece
  • Sesame Oil 1/2 tbsp
  • Water-soluble potato starch Appropriate amount

Material A

  • liqueur 2 tablespoons
  • Red peppers 1
  • Wed 800cc
  • Blue part of green onion 1 bottle (if any)
  • Ginger (slice) 2 to 3 sheets
  • Octagon 1 individual

Seasoning B

  • sugar 1/2 tbsp
  • Oyster sauce 1 tablespoons
  • Soy sauce 1/2 tbsp

Method

  1. Cut olive beef into 3-4 cm cubes and sprinkle with salt (not included).Cut the bok choy into XNUMX equal parts and boil.Crush the garlic with the edge of the knife.

  2. Put sesame oil and garlic in a pan and heat it. When the garlic scent is scented, add olive beef to medium heat and lightly brown. Add (Material A), remove the lye when it boils, set to medium heat and simmer for 30 minutes.

  3. Add (Seasoning B) to adjust the taste, and simmer for another 10 minutes.

  4. Thicken with water-soluble potato starch.Serve in a bowl and serve with bok choy.

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Invented

Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN

This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.

Kagawa Prefecture x RIKEN "Kagawa's Genki Rice" -Enjoy a lively and healthy life with ingredients from Kagawa Prefecture- (Kagawa Prefecture page)

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