Steamed beef and veges牛肉と野菜の蒸しもの


Recently, steamed dishes have been very popular in Japan. Because you don’t have to use oil, they automatically become low-calorie dishes. On top of that, steaming is a very good cooking method as it keeps nutritional values in the food, which is another good reason why women and health-conscious people go for it.
Don’t worry if you don’t have a steamer. I don’t have the right-sized one either, so I’ll show you how to make this wonderful healthy dish just using the microwave. If I can do it, you can do it!
If you want a healthy dipping sauce, ponzu, soy sauce or salt would be good.
I’ll show you how to make a sesame dipping sauce this time. It’s yummy!

200 grams of thinly-sliced beef
3-4 cabbage leaves
One bag of bean sprouts
One packet of shimeji mushrooms
Half a red pepper
Half a yellow pepper
Some wakegi (green onion)
A pinch of salt and pepper

(Sesame dipping sauce)
2 tablespoons of sesame paste
2 tablespoons of mayonnaise
4 tablespoons of ponzu

➡ Recipe

  1. Cut the cabbage and peppers into 1-centimetre wide strips. Mix them with bean sprouts and shimeji mushrooms.
  2. Transfer 1) into a dish and lightly sprinkle with salt and pepper.
  3. Add the beef on top of 1) and lightly sprinkle the salt and pepper again.
  4. Cover the dish with some plastic wrap and microwave it for 3-5 minutes.
  5. Take off the plastic wrap and decorate the dish with wakegi.

💡 Tips

  1. You can use your favourite veges and mushrooms.
  2. You can use pork instead of beef.
  3. The microwave cooking time varies depending on the make, size and brand of the microwave. Check inside as it’s cooking and adjust the cooking time. When the veges look soft and the meat is cooked, it’s ready to serve.

😐  I’ve tried it! By the editorial staff


  • Steamed shabu shabu tastes really good with a dipping sauce of grated daikon (Japanese radish) and soy sauce.
  • The good thing about steamed dishes is that you can enjoy the simple tastes of the ingredients.

Print This Post Print This Post





➡  材料 (約4人分)

  • 牛肉薄切り:200g
  • キャベツ:3~4枚
  • もやし:1袋
  • シメジ:1袋
  • 赤ピーマン:1/2個
  • 黄ピーマン:1/2個
  • わけぎ:適量
  • 塩:少々
  • 胡椒:少々
  • (ゴマダレ)

  • 練りゴマ:大さじ2
  • マヨネーズ:大さじ2
  • ポン酢:大さじ4

➡ 作り方

  1. キャベツ・ピーマンは1cmくらいの幅に切り、もやし、しめじと合わせる。
  2. お皿に1.を敷き、軽く塩・胡椒をする。
  3.  2.の上に牛肉を並べ、軽く塩・胡椒をする
  4. ラップをして、電子レンジにかける(3~5分)。
  5. ラップを外し、わけぎを飾る。

💡 Tips

  1. 野菜やきのこはお好きなもので大丈夫です。
  2. 牛肉の代わりに豚肉でもOK。
  3. 電子レンジの加熱時間は、ものによって違うので途中で様子を見て下さい。野菜がしんなりして肉に火が通ればOK

😐 作ってみました! By 編集部


  • 大根おろしに醤油の組み合わせで食べても美味しいです。
  • 蒸し料理は素材の味が出るという利点があります。

Print This Post Print This Post

Tagged . Bookmark the permalink.

Comments are closed.