This recipe is a close cousin of beef &
broccoli stir-fry, except you can
use whatever you want in it.
1/2 pound of beef, fat trimmed away
as available - I use some of the following, depending
on what I have at the time: mushrooms, zucchini,
broccoli, yellow squash, onion, scallion, cabbage,
bamboo, water chestnuts, carrots, and lotus root.
5 tbsp soy sauce
tbsp of mirin
1 tbsp katakuriko (potato
starch - or corn starch, if you don't have that)
or other seasonings if desired
Slice the beef into thin, bite-sized strips. Cut
the vegetables up into bite-sized pieces, with the harder
ones (like carrots) being sliced thinner. Mix
the soy sauce, mirin, and katakuriko/corn starch in a small
bowl. Heat enough oil to cover the bottom of a large skillet
over moderate heat. Stir-fry the beef (and onions, if
present) for about a minute,
until it's brown on the outside, then remove it
from the skillet.
Add some more oil - again, covering the bottom -
to the skillet, add the harder vegetables (carrots,
broccoli, etc), and stir fry them
5 minutes, until the broccoli (if there is any) turns bright green.
Add the softer vegetables, cover, and cook for another
few minutes. Finally add the soy mixture, mix it in
well with the vegetables, then cover and simmer until
the softer vegetables reach the desired consistency
and the soy mixture has thickened a little, which should
not take long. Serve by itself or over rice or noodles.
Variations: Use whatever meat you want in this! Beef,
pork, chicken, wnatever you have on hand.