photo by Pearl Ishizaki
- Ready In:
- 200 g thinly sliced beef, scraps (komagire)
- 1 japanese green pepper (green piiman)
- 30 g bamboo shoots
- 1 garlic clove
- 1 pinch pepper
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1⁄2 teaspoon sugar
- 1 tablespoon sake
- 1⁄2 tablespoon soy sauce
- 1 teaspoon oyster sauce
- In a bowl, put the beef then add grated garlic, pinch of pepper, a teaspoon of soy sauce, a teaspoon of cornstarch and a teaspoon of sesame oil. Mix the ingredients well then marinate for about 20 minutes.
- While marinating the beef, remove the head and seeds of the Japanese pepper or piiman then slice it into thin strips. I’ve used a store-bought shredded bamboo shoots but if you're using a large piece, you need to slice it thinly almost the same size as the piiman.
- In a small bowl, combine a tablespoon of sake, half a tablespoon of soy sauce and a teaspoon of oyster sauce then mix well until the liquids are well combined.
- After marinating the beef, combine it with the sliced piiman, bamboo shoots and seasonings in a microwave-safe dish. Mix well until the ingredients are well combined.
- Cover or wrap the dish with a microwave-safe cling wrap. Put in the microwave then cook for 2 minutes using 600W.
- After 2 minutes, remove the dish from the microwave then mix the ingredients well. Put back the cover or cling wrap then microwave again for 2 minutes, still using 600W.
- Remove the dish from the microwave then mix. Place on a plate then serve while hot.
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