Hayashi Rice (Beef and Onion Stew over Rice)
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Ingredients
- 500 g beef sirloin, thinly sliced
- 2 onion, sliced
- 150 g chestnut mushrooms, sliced
- 2 tbsp plain flour
- 2 tbsp tomato puree
- 500 ml beef stock
- 2 tbsp tomato ketchup
- 20 g unsalted butter
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 595 kcal
- Protein
- 33.8 g
- Carbohydrate
- 72.2 g
- of which sugars
- 8.1 g
- Fat
- 18.8 g
- of which saturates
- 8.4 g
- Fibre
- 2.8 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan over a medium-high heat and cook the onion for 8-10 minutes until soft and golden.
- 2
Add the mushrooms and cook for 4 minutes, then stir in the plain flour and tomato puree and cook for 1 minute.
- 3
Gradually whisk in the beef stock until smooth, then add the beef and tomato ketchup.
- 4
Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the beef has no pink remaining and the sauce has thickened.
- 5
Cook the sushi rice according to the pack.
- 6
Spoon the stew over bowls of the rice to serve.
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