Inspired by Nobu's famous Beef Toban-yaki, this home-cook friendly recipe features thinly sliced beef and vibrant vegetables cooked in a rich, savory sauce, perfect for a weeknight meal with a touch of fine-dining flair.
Prep: 20 min
Cook: 15 min
Total: 35 min
4 servings
Ingredients
1 lb beef sirloin or ribeye, very thinly sliced against the grain (partially freeze for 30-60 min to make slicing easier)
1 tbsp neutral oil (like vegetable or canola)
8 oz cremini mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/2 red bell pepper, thinly sliced
1/2 yellow onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup soy sauce
2 tbsp mirin
2 tbsp sake (or dry sherry)
1/2 cup dashi stock (or low-sodium chicken broth)
1 tsp sugar
1 tsp cornstarch
2 tsp water
1 tbsp chopped scallions, for garnish (optional)
1 tsp toasted sesame seeds, for garnish (optional)
Instructions
1
If not pre-sliced, partially freeze the beef for 30-60 minutes to make it easier to slice very thinly against the grain. Set aside.
2
In a medium bowl, whisk together the soy sauce, mirin, sake, dashi stock, sugar, minced garlic, and grated ginger. Set aside.
3
In a small bowl, mix the cornstarch with 2 tsp water to create a slurry. Set aside.
4
Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the thinly sliced beef in a single layer and sear for 1-2 minutes per side until lightly browned. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the skillet and set aside.
5
In the same skillet, add the sliced yellow onion and sauté for 2-3 minutes until slightly softened. Add the sliced cremini mushrooms and cook for another 3-4 minutes until they release their moisture and start to brown.
6
Stir in the asparagus pieces and sliced red bell pepper. Cook for 2-3 minutes until the vegetables are crisp-tender.
7
Return the seared beef to the skillet with the vegetables. Pour the prepared sauce mixture over everything.
8
Bring the sauce to a gentle simmer, stirring to coat all ingredients. Once simmering, give the cornstarch slurry a quick stir and then slowly pour it into the sauce while stirring constantly. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.
9
Remove from heat immediately. Serve hot, garnished with chopped scallions and toasted sesame seeds if desired. This dish pairs wonderfully with steamed white rice.
Nutrition Facts
420 kcal
Calories
35g
Protein
20g
Carbs
22g
Fat
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