Japanese · intermediate
Wafu Pepper Steak Skillet With Shimeji Mushrooms
Thinly sliced beef skillet-fried with crisp yellow onions and earthy shimeji mushrooms in a rich black pepper garlic soy sauce.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, mix soy sauce, honey, and crushed black pepper together until smooth.
- 02
Heat 1 tablespoon of vegetable oil in a skillet over high heat until smoking.
- 03
Add sliced garlic and onions, stir-frying for 2 minutes until onions soften slightly and become fragrant.
- 04
Add shimeji mushrooms to the skillet and sauté for another 2 minutes until mushrooms brown slightly.
- 05
Push vegetables to one side, add remaining oil and sliced beef, spreading slices flat to sear for 2 minutes.
- 06
Toss beef and vegetables together, pour in sauce mixture, and stir rapidly over high heat for 1 to 2 minutes until sauce thickens.
- 07
Garnish with chopped scallions and serve hot over steamed rice.
A LITTLE KITCHEN KNOW-HOW
High-Heat Stir-Sear
Searing meat at maximum heat preserves tenderness while creating caramelized flavor in Japanese western-style skillet cooking.
Notes from the kitchen
- Slice the beef while partially frozen to get paper-thin strips that cook quickly and absorb flavor.
- Use high heat throughout to prevent the mushrooms and beef from steaming in their own juices.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
