Japanese Beef and Noodles Big Bowl

RECIPE

Yield
4 servings

Ingredients
2 large egg whites
1 large egg
8 cups fat-free beef broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
8 ounces beef tenderloin, cut into 2 x 1/4-inch slices
1 1/2 cups (1-inch) sliced green onions
4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
2 cups fresh bean sprouts

Preparation
Beat egg whites and egg at medium speed of a mixer 1 minute; set aside.

Combine broth, soy sauce, sugar, and ginger in a large saucepan; bring to a boil. Reduce heat; add beef and onions, and simmer 1 minute. Add egg mixture without stirring; cook for 1 minute. Remove from heat, and gently stir. Place 1 cup of noodles in each of 4 large soup bowls, and add 2 cups of beef mixture and 1/2 cup sprouts.

Nutritional Information
Calories:389 (12% from fat)
Fat:5.4g (sat 1.9g,mono 1.9g,poly 0.4g)
Protein:28g
Carbohydrate:55.4g
Fiber:1.5g
Cholesterol:90mg
Iron:4mg
Sodium:742mg
Calcium:54mg

Japanese cooking@home
by cooking lover

Japanese Beef Bowl

RECIPE

A simple weeknight dinner full of flavor. Prep and Cook Time: 30 minutes. Notes: To slice beef thinly, wrap and place in freezer for 30 minutes before cutting.

Yield
Makes 4 servings

Ingredients
2 cups short- or medium-grain rice
1 teaspoon salt
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons sake
1 small onion, thinly sliced
1 tablespoon oil
1 pound beef sirloin, thinly sliced
2 tablespoons chopped cilantro
Pickled ginger slices (optional)

Preparation
1. In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.

2. In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.

3. In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3 to 5 minutes. Add beef and continue stirring for 2 minutes, then add 1/2 cup of soy-sake sauce and stir until beef is cooked, 2 minutes longer.

4. Divide rice among 4 bowls. Top with beef, remaining sauce, and cilantro. Serve with ginger, if desired.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:687 (28% from fat)
Protein:30g
Fat:21g (sat 7.4)
Carbohydrate:90g
Fiber:1.5g
Sodium:2003mg
Cholesterol:76mg

Japanese cooking@home
by cooking lover