AI-generated imageSaucy Korean Beef, Shiitake and Enoki Rice Bowls (2 Servings)
Thin beef, fresh shiitake and enoki are cooked in a lightly thickened savory sauce over warm rice. Fresh shiitake saves soaking time and has a milder aroma than dried shiitake.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Thinly slice shiitake and onion, julienne carrot, trim enoki, and separate white and green scallion parts.
- 02
Whisk 2 tsp potato starch into 240 mL cold stock until no lumps remain.
- 03
Heat 1 tsp sesame oil, add beef, garlic and pepper, and stir-fry until the beef is thoroughly cooked.
- 04
Add mushrooms, carrot, onion and white scallion parts; cook until onion turns translucent and mushrooms soften.
- 05
Add 1 tbsp oyster sauce and the starch-stock mixture; stir at a simmer until glossy and lightly thick. Taste before adding salt.
- 06
Divide hot rice between two bowls, spoon over beef-mushroom sauce and top with green scallion parts and remaining 1 tsp sesame oil. Serve immediately.
Helpful source links
Before you cook
Avoid cross-contamination from raw beef and cook beef thoroughly. Check oyster sauce for shellfish, soy and wheat. Refrigerate rice and sauce within 2 hours (within 1 hour in very hot conditions) and reheat leftovers to 74°C/165°F.
Allergens: soy, wheat (sauce as labeled), mollusks (oyster sauce), sesame, fish (depending on stock)
Image & source credits
AI-generated image.
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