This dish is a kind of "open sushi". If desired, all this can be wrapped in rolls, although beef in soy sauce is tasty and eaten quickly.
It is necessary
- - 400 g of beef tenderloin;
- - 200 g of mushrooms (champignons or shiitake);
- - 1 glass of rice;
- - 1 red onion;
- - 1 red chili pepper;
- - 1 pack of nori for sushi;
- - 50 ml of Tokay sweet wine;
- - 3 cloves of garlic;
- - a handful of cilantro leaves;
- - 4 tbsp. spoons of soy sauce;
- - 2 tbsp. spoons of rice vinegar, vegetable oil;
- - 1 teaspoon of grated ginger.
Instructions
Step 1
Prepare the marinade first: Combine soy sauce with sweet wine and grated fresh ginger. Marinate the beef tenderloin in it, leave for half an hour, although it is better to let the meat marinate for several hours.
Step 2
Peel the red onion, cut it into half rings. Peel the garlic too, cut into slices. Remove the seeds from the hot chili pepper, cut the pepper itself into thin rings. Cut the washed mushrooms into thin slices.
Step 3
Heat vegetable oil in a skillet with a thick bottom, fry the meat for 3 minutes on each side, put on a plate, cover tightly with foil so that the meat comes under it.
Step 4
In the same skillet, fry the onion, garlic and chili. Add chopped mushrooms there, pour in the meat marinade, simmer for 7 minutes.
Step 5
Boil the rice according to the instructions on the package. While the rice is still warm, pour the rice vinegar into it.
Step 6
Slice the meat thinly. Place a small amount of rice on each sushi sheet, top with a piece of meat and a few mushrooms. Drizzle with mushroom sauce, sprinkle with chopped cilantro.
