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Crispy Chinese Moo Harihari

Crispy Chinese Moo Harihari

This Chinese dish goes great with rice and beer!
(Moo = beef) + (hari hari = the crunchy texture of the mizuna greens)

Ingredients: 1-2 servings

Beef (anything good for yakiniku)
100 g
Mizuna greens
half a bag
Red bell pepper (if available)
as much as you like
☆XO sauce
1 tablespoon
☆Ginger (grated)
1 knob
☆Sake
1 tablespoon
☆Soy sauce
1 teaspoon
☆Katakuriko
1 teaspoon
☆Salt and pepper
dash
White sesame seeds
to taste
Sesame oil
to taste

Steps

1. Thinly slice the beef. Mix together the ☆ ingredients, rub into the beef, and let marinate for about 20 minutes.
2. Cut the vegetables into bite-size pieces. I recommend thin slices. Separate the mizuna into leaves and stalks.
3. Heat sesame oil on high and arrange the beef evenly in a pan. When it begins to brown, add the bell peppers and lightly stir-fry.
4. Add in the mizuna stalks, followed by the leaves, and when their green color has become deeper, remove immediately from heat. Transfer to serving plates, sprinkle with white sesame seeds and enjoy!

Story Behind this Recipe

All of these ingredients are leftovers from a yakiniku party I had. I ate this for lunch the next day!