Japanese Beef Tongue Stir Fry Food

GYUDON (JAPANESE BEEF & RICE BOWLS)

Steps:

• Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
• Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
• Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
• When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

GYUTAN (BBQ BEEF TONGUE)

Steps:

• Gather all the ingredients.
• Combine all the seasonings in a small bowl and whisk together.
• Spread the sauce on the container.
• Spread the beef tongue without overwrapping each other and pour the rest of the sauce on top.
• If you like, you can grate onion on top and marinade the beef tongue for at least 30 minutes. Do not over marinade since the tongue will become too salty.
• Start the grill, preferably over charcoal.
• Grill on high heat for 1-2 minutes.
• Flip the meat and cook for another 1-2 minutes. Serve immediately with small amount of yuzu kosho on the side.

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 STIR-FRY

Steps:

• Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
• Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
• Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
• Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
• Add in the veggies and cook until the rice is done.
• If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
• Serve over rice.

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

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.

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.