Monday, July 1, 2013

Beef Shitake Rice with Alfalfa Sprouts

This dish was inspired by one of the meals I was able to try out at Aracama, a Filipino cuisine restaurant at The Fort. Their short rib salpicao with mushroom rice was quite good so I was excited to remake it and tweak the dish to my preference. The key ingredients here are sukiyaki beef, shitake mushroom, worcestershire sauce and alfalfa sprouts. Now alfalfa has a strong foresty/earthy taste so you if you are not accustomed yet to this veggie, I suggest using it sparingly.

served on a bed of lettuce leaf, steamed broccoli and left over squash soup

Want to make this? Here's how:

you will need an onion, some garlic, sukiyaki beef, shitake mushroom, broccoli and alfalfa sprouts.

saute minced onion and garlic w/ a little olive oil.

Add the meat, cook a bit then add the mushrooms. Season w/ salt n pepper.

Add a tbsp of flour/cornstarch mixed in a cup of water, add 1/4 of a bouillon cube and stir until gravy is thick. Add worcestershire sauce - start with a table spoon and add little by little according to preference.

In a bowl, put in steamed rice, beef mushroom topping, alfalfa sprouts and mix gently.

plate the food, add some sides like greens and soup.

No comments:

Post a Comment