Japanese Thin-Sliced Beef with Daikon and Enoki
A comforting and savory low-carb Japanese dish featuring tender, thinly sliced beef simmered briefly with crisp daikon radish, delicate enoki mushrooms, and green cabbage in a flavorful dashi-based sauce. A quick and satisfying meal.
Ingredients
- Beef Sirloin250 g
- Garlic1 clove
- Sesame Oil7.5 ml
- Daikon Radish100 g
- Enoki Mushroom50 g
- Green Cabbage100 g
- Dashi Stock100 ml
- Soy Sauce30 ml
- Mirin15 ml
- Sake15 ml
- Fresh Ginger0.5 tbsp
Instructions
- 1Step 1
Thinly slice the beef sirloin. Peel and thinly slice the daikon radish. Trim the ends of the enoki mushrooms and separate them. Roughly chop the green cabbage.
- 2Step 2
In a large skillet or pot, combine dashi stock, soy sauce, low-carb mirin, sake, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.
- 3Step 3
Add the sliced daikon radish and green cabbage to the simmering sauce. Cook for 5-7 minutes until slightly tender.
- 4Step 4
Add the thinly sliced beef and enoki mushrooms. Cook for another 3-5 minutes, stirring gently, until the beef is cooked through and the mushrooms are tender. Do not overcook the beef.
- 5Step 5
Stir in the sesame oil just before serving. Divide evenly into two bowls.
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