Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces thinly sliced beef cut into small chunks
- 2 bunches green onions sliced diagonally
- 2 large carrots sliced thinly on the diagonal
- ¼ cup mirin
- 1 bunch fresh spinach leaves well washed and patted dry
- 1 cup large fresh mushrooms sliced vertically
- 4 eggs lightly beaten
- 2 tablespoons shoyu Japanese soy sauce
Directions
In a large skillet over fairly high heat brown beef quickly in a small amount of cooking oil being careful to brown all sides.
Push meat to one side or remove from pan and lightly brown the onions.
When they are partly cooked arrange onions and meat evenly over bottom of pan and sprinkle with soy sauce and mirin.
Add in layers the sliced carrots, spinach leaves and mushrooms.
Sprinkle more soy sauce over the top.
Cover tightly then lower heat and steam for 20 minutes.
Remove cover and pour beaten eggs evenly over mixture then replace lid and steam until eggs are set.
Serve immediately over rice.
Category:Cathy's Recipes
Category:Japanese Meat Dishes
Category:Beef Recipes
Category:Green onion Recipes
Category:Carrot Recipes
Category:Mirin Recipes
Category:Spinach Recipes
Category:Mushroom Recipes
Category:Egg Recipes