‘Kimpira’ is a Japanese stir-fry of vegetables, commonly root vegetables, and Gobō (Burdock Root) is most popular. The combination of Gobō and Beef is lovely, but I often add Carrot and Green Capsicum as well. With the extra vegetables, the dish is tastier and looks pretty, too. Gobō is often difficult to find, but already sliced Frozen Gobō are available from many Asian grocery stores.

Makes

4 Servings

Ingredients

250g Frozen Sliced Gobō (Burdock Root) *thawed

1 small Carrot *cut into thin strips
1/2 small Green Capsicum *cut into thin strips
*Note: Prepare about 400g of vegetables in total.
250g Beef Steak *cut into thin strips
1 tablespoon Oil *I used Sesame Oil
1 tablespoon Rice Vinegar *optional
Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix) *optional

Sauce
1/2 tablespoon Sugar *add extra if you like sweeter flavour
3 tablespoons Soy Sauce
2 tablespoons Mirin
Chilli Flakes as required

Method
  1. As all ingredients are cut into thin strips, it won’t take long to cook.
  2. Combine all the Sauce ingredients in a small bowl.
  3. Heat Oil in a frying pan over medium to high heat, and cook Beef. When colour is nearly changed, add vegetables. Stir for a few minutes.
  4. When the vegetables are nearly cooked, add the Sauce, and keep stirring until the Sauce is gone. Sprinkle with Rice Vinegar and stir to combine, but the Vinegar is optional.
  5. Sprinkle some Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix), and serve.