Japanese Beef Tongue Stir Fry Recipes

JAPANESE BEEF STIR-FRY

Steps:

• Slice beef into very thin strips.
• Mix cornstarch, broth, soy and sugar until smooth. Set aside.
• Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
• Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

JAPANESE BEEF TONGUE STIR-FRY

Steps:

• Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes.
• Bring a pot of water to a boil. Dip beef tongue into boiling water with a slotted spoon for 30 seconds. Remove, draining excess water; transfer to a plate.
• Heat sesame oil in a skillet over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in onions; cook and stir until soft, 2 to 3 minutes. Add beef tongue and more sesame oil if needed; cook and stir until tongue is browned, about 3 minutes.
• Stir sake, dashi powder, salt, and pepper into the skillet; simmer until flavors combine, 2 to 3 minutes.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

LENGUA (BEEF TONGUE) STIR-FRY

Steps:

• Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
• Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
• Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.