Cut beef, bamboo shoots, peeled carrot and peeled squash into 1-inch cubes. Trim mushroom stems and quarter the caps. Slice ginger into fine slivers.
Parboil green beans in lightly salted water, and cut into 1-inch lengths.
Heat oil in a skillet, and stir fry beef and ginger. When meat is brown, add carrot, squash, bamboo shoots, and shiitake in order and saute well. Add dashi and sake and simmer over medium heat for 20 minutes.
Add sugar, mirin, and light soy sauce, and cook 15 minutes. Add green beans and remove from heat.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 35 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1363 kj |
| Calories | 326 kcal |
| Fat | 14.9 g |
| Saturated Fat | 3.6 g |
| Total Carbohydrate | 22.8 g |
| Total Protein | 24.9 g |
| Fibre | 4.9 g |
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