Hayashi Rice - from scratch

• Gluten free

• Meat

  • 500 g Beef

• Produce

  • 5 g Garlic
  • 45 g Ginger
  • 12 cup Mushrooms
  • 1 Onion
  • 45 g Onion
  • 1 Parsley

• Canned Goods

  • 2 cups Beef stock

• Condiments

  • 60 g Tomato sauce
  • 1 cup Worcestershire sauce

• Pasta & Grains

  • 8 cups Rice

• Baking & Spices

  • 20 g Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 120 ml Red wine vinegar

• Dairy

  • 2 tbsp Butter
  • 60 g Butter
  • 1 dash Cream to serve

• Beer, Wine & Liquor

  • 3 cups Red wine

Found on chopstickchronicles.com

Description

Ingredients

• 500 g beef
• 1 onion
• 12 cup mushrooms
• 2 tbs olive oil
• 2tbs butter
• 5 g garlic
• 60g butter
• 20 g sugar
• 45 g finely chopped onion
• 45 g finely chopped ginger
• 120ml red wine vinegar
• 3 cups red wine ( I used sweeter red wine because I like a sweet taste)
• 60g tomato sauce
• 1 cup worcestershire sauce
• 2 cups beef stock
• dash of cream to serve
• parsley to garnish
• 8 cups steamed rice

Directions

• Cut the beef thinly and sprinkle some salt and pepper. Dust some plain flour and remove any excess flour.
• Heat the olive oil and butter over high heat to cook the beef.
• When the beef has browned and cooked, take it out of the pan and set aside.
• Using the same pan that the beef was cooked in, cook the onion and mushroom. When the onion and mushroom has cooked, push them to the side and add 60 g butter butter and 20 g sugar to caramelise them.
• Add the red wine vinegar and the wine and reduce to ⅓ of the liquid.
• Add the tomato sauce, worcestershire sauce, and beef stock to the pan and again reduce to ⅓ of the liquid.
• Put back the cooked beef and simmer for a few minutes.
• Serve 2 cups of steamed rice, pour the beef stew over the rice, and garnish with chopped parsley and a dash of cream.