Beef teriyaki with leftover beef
Should I say beef production is a Korean style steak? We don't use garlic for ancestral rites, so it's really bad if you just heat up sanjeok, but I made beef teriyaki with vegetables and sauce that you might have at home.
6 serving
Within 30 minutes
QuikFusion집밥er
Ingredients
  • Beef
    1mass
  • Cabbage
    1/4ea
  • onion
    1/2ea
  • Celery
    2ea
  • Carrot
    1ea
  • Soy sauce
    3TS
  • Tzuyu
    1TS
  • balsamic vinegar
    3TS
  • Oligosaccharide
    6TS
  • Butter
    3TS
  • Garlic
    1TS
Cooking Steps
STEP 1/7
Slice all the vegetables into similar sizes.
STEP 2/7
Cut the meat in the opposite direction and make it similar in size to vegetables.
STEP 3/7
Grease a frying pan with cooking oil and stir-fry cabbage, carrots, celery, and onions every minute. It doesn't season anything.
STEP 4/7
When the vegetables are out of breath, leave them aside.
STEP 5/7
Put butter and garlic in the vegetable pan and stir-fry the meat when the butter melts.
STEP 6/7
Add soy sauce, tsuyu, balsamic vinegar, and agave and stir-fry until the sauce is thick.
STEP 7/7
When the sauce is sticky, add the vegetables you left out and mix quickly, turn off the heat and transfer to a plate immediately.
If you season vegetables, all the water comes out first. One tablespoon is equal to three rice spoons and one teaspoon is equal to one rice spoon.
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