Hayashi Rice
Thinly sliced beef and mushroom are cooked in demi-glace sauce.
- Prep time
- 45 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tsp oil
- 5 oz ground beef
- 1/2 brown onion (finely chopped)
- 1/2 carrot (finely chopped)
- 1 stalk celery (finely chopped)
- 1 clove garlic (finely chopped)
- 1 bay leaf
- 6 cups water
- 1/3 cup all purpose flour
- 1/3 cup oil
- 3 Tbsp Worcester sauce
- 2 Tbsp ketchup
- 4 Tbsp tomato paste
- 1 Tbsp soy sauce
- 1/4 cup port wine
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp butter
- 1 Tbsp butter
- 10 oz beef (thinly sliced and cut bite size pieces)
- 1 brown onion (thinly sliced)
- 7-8 mushrooms (thinly sliced)
- Steamed Rice
- 1/3 cup cooked green peas
Instructions
- 1
For beef broth, heat oil in a frying pan and cook ground beef in a large pot. Add all the chopped vegetables and stir fry a couple of minutes. Add bay leaf and water, and cook for 20-30 minutes. Strain beef and vegetables (this can be used for something else or discard), and put only the broth back in the pot. Set aside.
- 2
For the roux, in a frying pan, add flour and oil, and cook at medium heat stirring constantly until color turns brown, about 10 minutes. Set aside.
- 3
Add all the seasonings and the roux to the beef broth, and cook at medium heat for 20 minutes or until the sauce has thickened.
- 4
In a large frying pan, add butter and cook sliced beef for 1 minute, then add onion and mushrooms and cook until vegetables get tender. Add this to the sauce, and cook for 2-3 minutes.
- 5
To serve, pour the stew over steamed rice and top with green peas.