Butter Ponzu Beef | Easy College Meals #collegemeals #easyrecipe #weeknightdinners

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Cut the thinly sliced beef into 2-inch (5 cm) pieces.
2. Crush the garlic cloves. Cut the komatsuna into 2-inch (5 cm) pieces, keeping the stems and leaves in separate piles.
3. Trim the root end from the maitake, then break into small clusters.
4. Heat a pan over medium heat. When hot, add 1 Tbsp neutral oil, then the komatsuna stems and toss to coat.
5. Add the maitake and toss with the oil. Sauté until they are lightly coloured and tender, with the centres just cooked through, without overcooking.
6. When the mushrooms are almost done, add the komatsuna leaves and season with ⅛ tsp kosher salt and ⅛ tsp black pepper, tossing well. Keep the remaining salt and pepper for the beef.
7. When the leaves wilt, move everything to a serving plate and wipe out the pan.
8. Melt 1 Tbsp butter in the pan, add the garlic and stir briefly. Add the beef.
9. Season the beef with the remaining ⅛ tsp salt and ⅛ tsp black pepper, and separate the slices so they cook evenly.
10. When the beef is no longer pink, add 4 Tbsp ponzu and stir. Turn off the heat once the sauce bubbles.
11. Spoon the beef and pan sauce over the vegetables, sprinkle with ½ tsp toasted sesame seeds if using, and serve right away.

Summarized from Just One Cookbook's video. Watch it for the details.

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