Components
- Two counterfillet steaks (approximately 300 g)
- Half a cauliflower
- One carrot
- One onion
- 3/4 cup of frozen peas
- 2 garlic cloves
- Half a tablespoon of grated ginger
- One cup of water (tea cup size)
- 1/2 cup of soy sauce
- 2 tablespoons of vinegar made from rice
- 2 tablespoons of cornstarch
- 2 tablespoons of oil
- Half a tablespoon of roasted sesame oil (optional)
- cut according to preference (for serving)
- sesame seeds toasted to preference (for serving)
Ready state
- Slice the steaks into thin strips about 1 cm wide and place them in a bowl, discarding any large pieces of fat. Avoid putting the meat back in the refrigerator, as it should be at room temperature to prevent cooling the pan during cooking.
- Pre-prepared: remove the leaves and the stem base, then break the cauliflower into medium-sized florets; rinse thoroughly under running water and set aside in a colander. Peel the carrot and cut it lengthwise in half; slice the halves diagonally into thin pieces about 0.5 cm thick. Peel and chop the onion into medium-sized cubes. Peel and slice the garlic thinly.
- Heat a wok or a large skillet over medium heat. In the meantime, combine water, shoyu, and rice vinegar in a measuring jar or bowl. Stir in the cornstarch thoroughly with a spoon until it is fully dissolved.
- Once the pan heats up, add water with one spoonful of oil and then the meat trimmings. Cook for approximately 2 minutes, stirring only when the meat lifts from the pan.
- Place the meat in a bowl and mix with the remaining oil. Add the cauliflower and carrot, then cook for 6 minutes until they begin to caramelize. Stir in the onion and cook for an additional 2 minutes.
- Add garlic and ginger, stirring thoroughly to release their aroma. Return the meat to the pan, add the peas, and cook for just 2 minutes to thaw. Pour in the soy sauce and starch mixture, stirring for approximately 2 minutes until the sauce thickens and becomes glossy.
- Turn off the heat and finally stir in the roasted sesame oil. Garnish with sliced green onions and sesame seeds. Serve alongside Japanese rice.
Follow the step-by-step process for preparing Japanese rice.
