Gyuniku Itame: Stir-Fried Beef and Green Peppers
I don’t have that much to say about gyuniku itame; really. It’s just delicious, that’s all.
Do note, though, that the secret to this dish is potato starch. Added to the beef, alongside soy sauce and sake, right before cooking, it helps coat it in those delicious flavors. Whatever else you do, don’t skip the potato starch.
Ingredients (for two or three)
- Beef Steak – 250 g.
- Green Peppers – 1 or 2
- Onions – 1/4 (optional)
- Soy sauce – 1.5 teaspoons
- Black pepper – to taste
- Salt (optional)
- Cooking oil – 4 tablespoons
- Sake – 2 tablespoons
- Soy Sauce – 1 tablespoon
- Potato Starch – 2 tablespoons
- Cut the beef, peppers and onions into thin strips. Try to get all the ingredients to the same thickness.
- Season the beef with sake and soy sauce
- Sprinkle it with the potato starch
- Mix well with your hands, massaging the seasoning into the meat
click to enlarge
- Add cooking oil to a large frying pan and heat over a high flame
- Add the steak, then onions and stir fry until most of the surface of the meat has changed color
- Add green peppers, keep stirring
- When everything looks properly cooked (about 10 minutes), add 1.5 teaspoons of soy sauce and black pepper to taste
- Try it: if it’s not salty enough, add salt
For today’s dinner we had gyuniku itame, a light salad (sunomono) and white rice. For once, we didn’t have soup.