Japanese Beef Tongue Stir Fry Food

JAPANESE BEEF STIR-FRY

Steps:

• Slice beef into very thin strips.
• Mix cornstarch, broth, soy and sugar until smooth. Set aside.
• Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
• Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

ASIAN BEEF AND VEGETABLE STIR FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
• Beef. It's What's For Dinner

BEEF YAKINIKU

Steps:

• Mix together sauce ingredients in a saucepan.
• Heat at low medium heat until boiling (about 5 minutes, turn off heat).
• Heat 2 tablespoon of sauce in a stir fry pan at low medium heat.
• Add garlic and onion, about 8-10 minutes.
• Add green bell pepper, stir fry for 2 minutes, set aside on a plate.
• Using the same pan, heat 2 tablespoon of olive oil and 1 teaspoon of sesame oil at medium heat.
• Add flank steak daging, stir fry for 2 minutes on each side.
• Add sauce and chicken broth, cook until reduced (about 1 cup).
• Add onion, garlic and bell pepper back into the pan.
• Sprinkle green onion and toasted sesame seed to finish.
• Serve over steamed rice.

LENGUA (BEEF TONGUE) STIR-FRY

Steps:

• Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
• Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
• Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

JAPANESE BEEF TONGUE STIR-FRY

Steps:

• Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes.
• Bring a pot of water to a boil. Dip beef tongue into boiling water with a slotted spoon for 30 seconds. Remove, draining excess water; transfer to a plate.
• Heat sesame oil in a skillet over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in onions; cook and stir until soft, 2 to 3 minutes. Add beef tongue and more sesame oil if needed; cook and stir until tongue is browned, about 3 minutes.
• Stir sake, dashi powder, salt, and pepper into the skillet; simmer until flavors combine, 2 to 3 minutes.

BASIL BEEF STIR-FRY

Steps:

• Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
• Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
• Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
• Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
• Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.