Recipe Highlights
Beef and Gobo Stir Fry is a satisfying Japanese home-style dish that brings collectively tender slices of beef and earthy burdock root in a savory, well-balanced seasoning. The meat provides richness and nourishment, whereas the gobo cooks to a nice crisp-tender texture that retains the dish mild and full of life. It’s easy, healthful, and deeply comforting for on a regular basis meals.
- Fast and nourishing – Protein-rich beef and fiber-packed gobo in simply quarter-hour
- Crisp-tender texture – Gobo stays tender with a delicate chunk, by no means mushy
- On a regular basis Japanese consolation – Works as a facet, primary dish, or bento field entree
Should you love Japanese stir-fries, strive my Rooster Boy Choy Stir Fry, Kinpira Renkon, and Simple Pork and Eggplant Stir Fry recipes subsequent!
What’s Beef and Gobo Stir Fry?
Beef and burdock is a pairing formed by Japan’s fashionable meals historical past. Whereas the Japanese have eaten gobo for hundreds of years, beef turned extra frequent solely after the Meiji period, when meat consumption elevated. This dish combines a conventional vegetable with a more moderen protein to suit naturally into Japanese dwelling cooking.
Elements for Beef and Gobo Stir Fry
- thinly sliced beef – I exploit pre-sliced ribeye from the Japanese market; it’s also possible to be taught The best way to Slice Meat Thinly at dwelling
- gobo (burdock root)
- toasted sesame oil
- impartial oil
- toasted white sesame seeds
- seasonings – sake, mirin, sugar, soy sauce
Discover the printable recipe with measurements under.
The best way to Make Beef and Gobo Stir Fry
- Minimize beef and gobo. Minimize the meat into bite-sized items. Scrape off the gobo’s darkish brown pores and skin with a knife, then minimize it in half lengthwise and slice thinly on a diagonal. Soak briefly in vinegar water, then drain.
- Stir-fry the gobo. Warmth a frying pan over medium warmth and add toasted sesame oil. Stir-fry the gobo till flippantly browned and crisp-tender. Add impartial oil as wanted to forestall sticking.
- Add the meat. Separating the slices with chopsticks or tongs as you cook dinner. Stir-fry till the meat is now not pink and the gobo is tender with a delicate chunk.
- Season. Add sake, mirin, sugar, and soy sauce. Stir nicely till every little thing is evenly coated.
- Garnish and serve. Switch to a serving dish and sprinkle with toasted sesame seeds. Take pleasure in with steamed rice.
Nami’s Recipe Suggestions
These easy suggestions will assist you to make Beef & Gobo Stir Fry each time.
- Freeze the meat for 10 minutes. Barely freezing the meat beforehand makes it simpler to slice cleanly.
- Scrape, don’t peel the gobo. The most effective taste is correct underneath the pores and skin, so don’t strip it off with a veggie peeler.
- Slice evenly. Skinny, even slices assist the gobo cook dinner by way of whereas staying crisp-tender.
- Soak briefly. A 2–3 minute soak prevents browning with out dulling taste and softening the gobo.
- Use a scorching pan. Correct warmth encourages browning as a substitute of steaming.
- Add oil as wanted. Carbon metal and stainless pans usually want additional oil.
- Separate the meat slices. This ensures even cooking and tenderness.
- Don’t overcook. Pan-fry simply till the meat loses its pink colour.
Variations and Customizations
Seeking to change issues up? Strive these simple and attractive concepts!
- Use a distinct minimize of beef. Thinly sliced sirloin or chuck works nicely.
- Strive thinly sliced pork. Skinny and attractive, it cooks up quick.
- Add greens. Carrots, candy peppers, or snow peas add colour and sweetness.
- Add warmth. Sprinkle with Japanese seven spice (shichimi togarashi) for a spicy kick.
What to Serve with Beef and Gobo Stir Fry
This recipe is nice year-round, and you’ll decide your sides primarily based on the season.
Storage and Reheating Suggestions
To retailer: Switch leftovers to an hermetic container and refrigerate for as much as 2–3 days or freeze as much as 3–4 weeks. Thaw in a single day within the fridge earlier than reheating.
To reheat: Reheat gently in a pan over medium warmth. Add a small splash of water if wanted to forestall drying.
FAQs
What’s gobo, and the way is it utilized in Japanese cooking?
Gobo is burdock root, a protracted root vegetable broadly utilized in Japanese cooking. It has a gentle, earthy taste and is usually sliced skinny and cooked till crisp-tender. Gobo is often utilized in stir-fries, simmered dishes, and basic sides like kinpira gobo.
How do you retain gobo from turning brown?
Soak freshly minimize gobo briefly in water with a small quantity of vinegar. This prevents discoloration and removes gentle bitterness. A 2–3 minute soak is sufficient. Keep away from soaking longer, as it could actually boring the flavour and soften the feel.
Can I make Beef and Gobo Stir Fry forward of time?
Sure. You may make beef and gobo stir fry forward and saved within the fridge for as much as 2–3 days. Reheat gently in a pan so the meat stays tender and the gobo stays crisp-tender.
What minimize of beef is greatest for Beef and Gobo Stir Fry?
Thinly sliced, well-marbled beef comparable to ribeye works greatest as a result of it cooks shortly and stays tender. You should purchase it pre-sliced or be taught how one can slice meat thinly at dwelling. Keep away from thick or very lean cuts, which may develop into chewy.
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To Put together to Elements
To Cook dinner
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Preheat a frying pan (I exploit an 11″ carbon metal pan) over medium warmth. When it is scorching, add 1 Tbsp toasted sesame oil, then add the gobo.
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In case your gobo are sticking to the pan, add as much as 2 tsp impartial oil. Stir-fry till mild brown and barely tender. Nami’s Tip: You might want so as to add oil in case your pan is forged iron, carbon, or stainless-steel to evenly distribute the warmth, encourage browning, and stop sticking.
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Add the beef, separating every slice with cooking chopsticks or tongs. Stir-fry till the meat is now not pink and the gobo is tender.
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Add 2 Tbsp sake, 2 Tbsp mirin, ½ Tbsp sugar, and 2 Tbsp soy sauce and stir to mix.
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When the meat and gobo are nicely coated with seasoning, switch it to a serving dish. Sprinkle with 1 tsp toasted white sesame seeds and serve.
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