Beef Strogonoff, Japanese style

I like oriental food more and more, especially Japanese food, so I read, search, research new ingredients and recipes and experiment at home. mixing ingredients, trying to innovate and hence this Beef Strogonoff, Japanese style that has surprised me a lot for its intense flavor and that addictive sauce that you want more and more to soak with the rice!

I have called it Japanese style because I have used soy, ginger, but it could have been Chinese style, because of the chives and shitake mushrooms so used in Chinese cuisine, or even Thai style because of the chili peppers! Whatever the style of this beef Strogonoff Japanese style, I assure you that it is finger-licking good!

INGREDIENTS (4 servings)

• 600 gr of quality tapilla or sirloin steak veal IGP Avila beef
• 100 ml soy sauce.
• 1 tablespoon of fresh ginger.
• Half a red chili
• 1 teaspoon garlic powder.
• 1 tablespoon of brown sugar.
• 50 ml of sake
• 20 ml of olive oil
• 1 clove garlic
• 1 spring onion
• 200 gr shitake mushrooms
• 1 tablespoon mustard seeds
• 1 teaspoon paprika
• 300 ml evaporated milk
• Salt and pepper
• Optional: Chinese chives, chives or coriander
• Wild rice or basmati

STEP BY STEP RECIPE:

1. The first step is to leave the meat marinating for at least half an hour, better an hour. To do this, cut the veal into strips, about one centimeter thick and four centimeters long, or in cubes if the meat is already packaged in pieces or if it is a sirloin.
2. In a bowl, add the soy, sake, grated ginger, finely chopped chili, garlic powder and sugar and stir with a spoon. Add the seasoned meat to the sauce and stir again to soak well. Let it rest for 30-60 minutes.
3. In a frying pan, heat the olive oil and poach over low heat the onion in brunoise and the garlic cut in slices.
4. When the onion is transparent (it takes about 7-10 minutes), increase the heat to medium, add the meat with all the liquid from the marinade and sauté for about 5 minutes*.
5. Then add the chopped mushrooms and sauté for another 3 minutes.
6. Add the mustard and paprika and stir everything well and let it cook for a couple of minutes more.
7. Pour in the evaporated milk, stir and let it cook for about 5 minutes* over medium-low heat. Taste and adjust the salt if necessary. If the sauce is too runny, let it cook more so that it evaporates a little more and we have a more consistent texture. If, on the contrary, the sauce is not very creamy, add more evaporated milk. The strogonoff is made with liquid cream, but I have tried with evaporated milk which has much less fat (4% instead of 15/17% of light cooking cream or 35% of full cream or whipping cream), and it has turned out great!

*IMPORTANT: Depending on the type of meat we use, we will need more or less cooking. For example, if it is sirloin, I cook it for only 3 minutes. What I do is to sauté it in another pan until it is browned in small cubes for about 3 minutes. I do all the steps of the sauce and at the end I incorporate the sirloin and cook it for 3 minutes and that's it.

When I make thin strips of veal, they would be the times indicated in previous steps, and if I use meat in pieces, the one they give you at the butcher's if you say you want to make a ragout, then I cook 10 minutes more at point 7, so that it is more tender.

1. Boil some basmati or wild rice and serve with the meat and its sauce. In the photo I accompany it with standard round rice because I had no other at that time, but it is better, to continue with the desired style, if it is one of oriental origin.
2. Cut the spring onion into thin julienne strips and sprinkle it on top. It will give a crunchy and fresh touch to the dish, besides decorating it.

That's all, what do you think of this Beef Strogonoff Japanese style?

It's really not complicated at all! It's just a matter of having the necessary ingredients that are easy to find and going step by step, very simple! if you can't find that variety of mushrooms, then use the mushroom which is the original mushroom of this recipe of Strogonoff.

With all my love,

Mireia Alum

My instagram: @cocinayviajes