Yakiniku – Yakiniku-Style Entrecote

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Autumn Main courses Meat Vegetables Naturally Brewed Soy Sauce Sauce for Rice / Sauce soja Sucrée Japanese Asian

Preparation time: 45 mins

Calorific value (per portion): 1281 kJ / 306 kcal

500 g entrecote
200 g onions
10 shiitake mushrooms
1 red bell pepper
1 yellow bell pepper
5-6 sticks of green asparagus
a little oil

Seasoning mix

4 tbsp. apple puree
3 tbsp. Kikkoman naturally brewed soy sauce
4 tbsp. Kikkoman sauce for rice
1 tbsp. finely chopped green onion
½ tsp. grated garlic
2 tsp. roasted sesame seeds
½ tsp. sesame oil

Preparation

Cut the steak diagonally into 5-6 mm strips (approx. 2 cm wide). Peel the onions, halve them and cut into 7-8 mm thin slices. Trim and halve the shiitake mushrooms. Also trim, halve and remove the cores of the bell peppers, then cut into bite-sized pieces. Peel the bottom half of the asparagus, blanch it and then cut into approx. 3 cm long pieces.

To make the seasoning, mix together all the ingredients in a bowl and leave to stand. Heat up the oil in a coated pan and fry the vegetables in it at high heat. Then put them on a plate and keep them warm. Heat up the pan again and fry the meat on both sides at high heat without adding any additional oil. Then add the vegetables and seasoning. Mix the meat and vegetables thoroughly, stirring frequently at high heat.

Tip: Fry all the ingredients without salt and pepper. The seasoning can also be served as a dip.