Beef Hayashi Rice (Without Roux Packet)
Ingredients
"Hayashi" Beef
- 200 g thinly sliced beef beef round or boneless beef short-rib
- 1 pinch salt and pepper
- 2 tsp all-purpose flour
- 1 tbsp butter
- 1 clove garlic minced
- ½ yellow onions sliced
- 1 bell pepper cubed
- 4 button mushrooms sliced
- 1 tsp all-purpose flour to thicken
Sauce
- 2 tbsp tomato ketchup
- 4 tbsp red wine
- 2 tbsp Worcestershire sauce
- 300 ml beef bouillon or maggi buillon
Rice
- 2 portions cooked Japanese short-grain rice approx 150g per person
- 1 tsp butter
- 1 clove garlic
- 1 tsp fresh parsley finely chopped or dry
Instructions
Hayashi Beef
- Sprinkle 200 g thinly sliced beef with 1 pinch salt and pepper, and 2 tsp all-purpose flour. Mix well until all the beef is evenly coated.
- Heat up a large pan on medium/medium low and add 1 tbsp butter and 1 clove garlic .
- Once the butter is melted and the garlic is fragrant, add the beef to the pan and sear on both sides.
- Next, add ½ yellow onions to the pan and fry until slightly softened.
- Add 1 bell pepper and 4 button mushrooms, mix well and reduce the heat to low.
- Sprinkle 1 tsp all-purpose flour over the ingredients in the pan and mix thoroughly.
Hayashi Sauce
- Add 2 tbsp tomato ketchup, 4 tbsp red wine and 2 tbsp Worcestershire sauce, mixing between each ingredient.
- Finally, add 300 ml beef bouillon and return the heat to medium/medium-high. Stir occasionally.
- Once thickened, reduce the heat once more to the lowest heat to keep it warm while frying the rice. Add a lid to prevent further evaporation if necessary.
Garlic Butter Rice
- Heat a separate pan on a medium heat and add 1 tsp butter and 1 clove garlic.
- Once fragrant, add 2 portions cooked Japanese short-grain rice and stir fry for a few minutes. Sprinkle with 1 tsp fresh parsley and mix until it's distributed throughout the rice.
- Dish up the rice onto one side of the serving plates and pour the hayashi beef next to it. Garnish with fresh parsley and enjoy!
Full Recipe QR Code↑↑