Beef Hayashi Rice

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Hayashi Rice is a rich and tangy yoshoku-style dish made with thinly sliced beef and fresh vegetables simmered in a delicious demi-glaze style sauce. Don't be afraid of spending hours making demi-glaze though, this is a shortcut recipe that doesn't skip on flavour!

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Hayashi Rice

Yield

2 servings

Type

Yoshoku

Time

25 minutes

Level

Easy

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what you'll need:

» thinly sliced beef » plain flour » unsalted butter » garlic » onion » bell pepper » chestnut mushrooms

what you'll need:

» ketchup » red wine » Worcestershire sauce » beef stock » cooked rice » parsley

Coat the beef

Sprinkle thinly sliced beef with salt, pepper and flour and mix until evenly coated.

1

Seal in garlic butter

Heat a pan on medium and melt butter. Crush a garlic clove into the pan and fry until fragrant. Add the beef and fry until sealed on both sides.

2

Soften onions

Once the beef is sealed, add the onions and fry until softened.

3

Add other veg

Add the sliced mushrooms and cubed bell pepper and mix. Lower the heat ready to make the sauce.

4

Add flour

Sprinkle flour into the pan and mix until the ingredients are evenly coated. This will help the sauce thicken and flavour the ingredients.

5

Sauce ingredients

Add the ketchup, red wine, Worcestershire sauce and beef stock, mixing well between each addition.

6

Thicken

Turn up the heat to medium high and stir occasionally. Cook until thickened and then turn the heat down to simmer to keep it warm while cooking the rice.

7

More garlic butter

Heat up a separate pan or wok on medium and melt butter. Add crushed garlic and fry until fragrant.

8

Fry rice

Add cooked rice and parsley to the pan and stir fry until the rice is warm and the flavours are well distributed. 

9

Dish up

Dish up the rice on one side of the plate and pour the hayashi beef next to it. Garnish with fresh parsley and enjoy!

10

check out FULL RECIPE »

See the full post for more information plus substitutes and additional ingredient ideas!

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