Beef Topping for Galette: Savory Salt and Garlic Stir-fry
Slice thick curry beef into thin strips and finish with a punchy salt sauce flavored with garlic and chicken stock powder. Cooking off the moisture prevents the galette base from getting soggy.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Loved it
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
No
Recommended moments
Cooking impression
Original language : Japanese
クレープのトッピングとして、余っていたカレー・シチュー用の牛肉を使いました。 レモンと黒胡椒が効いてて何度もつまみ食いしました😂
This review is shown in its original language.
Cooking Steps
- 1
While the beef is semi-frozen, slice it into thin strips about 5mm thick.
Advice : It's easier to slice even thick curry block meat neatly if it is still a bit frozen in the center rather than fully thawed.
IngredientsBeef for curry 200g - 2
Heat sesame oil in a frying pan over high heat and sauté the beef. If a lot of liquid comes out, quickly wipe it away with paper towels. Add the sake, chicken stock, garlic, salt, black pepper, and lemon juice, and quickly toss over high heat until all moisture has evaporated.
Advice : By wiping away the juices (drip), you remove the gaminess of the meat. This allows the garlic and chicken stock flavors to stay sharp rather than getting diluted. This is my secret tip!
Sauté while evaporating moisture 3 minIngredientsSesame oil 1 tspSake 1 tbspChicken stock powder 1/2 tspGrated garlic 1 tspSalt 1/4 tspCoarse black pepper PlentyLemon juice 1 tsp
Beef Topping for Galette: Savory Salt and Garlic Stir-fry
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