Once the first batch is nicely browned, transfer to a plate and fry the next batch. Fry the beef in batches and in a single layer. When you’re ready to cook, add about half tablespoon of the olive oil to a large skillet. Get in there with your hands and make sure each piece of beef is well coated. So, whisk all of the marinade ingredients together and add in the sliced beef. The acidity of the vinegar and mirin will break the enzymes in the meat down too much and you might be left with mush. If you have more time, you can leave it in the marinade longer, but no more than 12 hours. The beef needs to marinate for at least one hour. The first thing you want to do is to get the beef into the marinade. Plus, the dish is rather brown, so the pop of green is beautiful! Green Onions – These add freshness and flavour.Sesame Seeds – I use toasted sesame seeds for flavour and texture.You don’t want to add any additional moisture to the pan. Bean Sprouts – Wash and spin the sprouts dry in a salad spinner.Ground Black Pepper – Lots of it! Beef dishes love to be generously seasoned with this warming spice.You can use regular soy sauce too, but if you do, cut back the salt to just a 1/4 teaspoon. Soy Sauce – As a rule, we use low-sodium soy sauce.Sugar – This adds just a bit of sweetness and helps to offset the saltiness of the soy sauce.Garlic – Freshly minced garlic is best.Much like sake, but has more sugar and a lower alcohol content. Mirin – This is a staple in Japanese kitchens.Rice Vinegar – This helps to tenderize and flavour the steak.Flank Steak – When it comes to cooking steak fast, while maintaining lots of moistness and tenderness, flank steak is the way to go! Check out Ottawa Valley Meats for the best flank steak!.But, to get the best results, try marinating your beef for 12 hours or overnight. For this particular marinade, I would highly recommend you allow the beef to marinate for at least one hour. Therefore, a marinade consisting of more mellow ingredients, like a mixture of olive oil, garlic, onion, and herbs, etc., would allow for a longer marinating time. The olive oil has the unique ability to pull the flavours from the other marinade ingredients and infuse them right into the beef. But, my favourite marinade for beef is always olive oil based. The acidity of the buttermilk will break down protein structures in the chicken, and helps it to retain moisture a whole lot better. Buttermilk helps to make for a more tender chicken dish. My favourite marinades for chicken always uses buttermilk. Since this particular marinade has next to no acidity, it’s safer to marinate the beef for a longer period of time. The acid will react with the enzymes in the beef and actually toughen it. If you’re using a marinade that has acidity in it, then I would not marinate longer than two hours. That might work for some marinades, but not all. When it comes to marinating beef, some of us think that it’s okay to marinate it all day or even overnight. The leftovers heat up very well too, which makes for a great lunch at work the next day! Oh, I should mention that a more common name for this recipe is teppanyaki. But, I also like to share recipes that are easy and affordable. When it comes to a recipe like this one, the most important thing is the taste. I just cook the rice in slightly salted water and let the beef do the rest! When a dish is as flavourful as this beef, the rice doesn’t need to be seasoned. Whenever I don’t have basmati on hand, I always turn to just plain white or plain brown rice. In our home, basmati is a favourite, so I use it quite often. Of course you can serve this dish with any rice you prefer. Like I said, it’s comforting, so my Japanese Beef and Sprouts is piled onto a bowl of plain basmati rice. Sometimes, she would prepare chicken instead of the beef, like these Sweet & Sticky Drumsticks. My mom would often prepare BBQ Beef and serve it with rice. Growing up, it was a very common pairing in our home. There is something really comforting and homey about a beef dish paired with rice.
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