Beef stir-fry with tagliatelle & rocket
A rich and aromatic stir-fry recipe where Kikkoman Soy Sauce enhances the umami flavours of tender beef, roasted garlic and earthy mushrooms, creating a perfect balance for silky tagliatelle.
Nutritional facts (per portion):
2,010 kJ / 480 kcalPreparation
Step 1
15 ml vegetable oil – 300 g beef fillet, thinly sliced
Heat a wok, add the oil and the beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
Step 2
15 ml vegetable oil – 120 g button mushrooms, halved
Add a little more oil to the same wok and fry the mushrooms for 3-4 minutes until golden.
Step 3
1 head of garlic – 10 ml olive oil – 1 tsp grated ginger – 30 ml Kikkoman Naturally Brewed Soy Sauce
Cut the head of garlic in half, drizzle with the olive oil and roast at 180 °C for 30 minutes. Add the roasted garlic and ginger to the mushrooms and stir well. Return the beef to the wok, pour in the Kikkoman Soy Sauce and heat over a medium heat.
Step 4
200 g tagliatelle – 80 ml Kikkoman Mirin-Style Sweet Seasoning – 120 ml water – 1 tsp potato starch – 1 tbsp chives, chopped – 30 g rocket – 1 tsp black sesame seeds
Cook the tagliatelle until al dente. Mix the Kikkoman Mirin-Style Sweet Seasoning, water and potato starch until smooth, then add to the wok from Step 3. Stir briskly and bring to a quick boil until the sauce thickens. Add the tagliatelle and toss for 2 minutes until heated through. Garnish with the chives, rocket and black sesame seeds.
Tip
You can replace the beef with pork tenderloin if preferred.
Recipe-ID: 1635
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15 ml vegetable oil – 300 g beef fillet, thinly sliced
Heat a wok, add the oil and the beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
15 ml vegetable oil – 120 g button mushrooms, halved
Add a little more oil to the same wok and fry the mushrooms for 3-4 minutes until golden.
1 head of garlic – 10 ml olive oil – 1 tsp grated ginger – 30 ml Kikkoman Naturally Brewed Soy Sauce
Cut the head of garlic in half, drizzle with the olive oil and roast at 180 °C for 30 minutes. Add the roasted garlic and ginger to the mushrooms and stir well. Return the beef to the wok, pour in the Kikkoman Soy Sauce and heat over a medium heat.
200 g tagliatelle – 80 ml Kikkoman Mirin-Style Sweet Seasoning – 120 ml water – 1 tsp potato starch – 1 tbsp chives, chopped – 30 g rocket – 1 tsp black sesame seeds
Cook the tagliatelle until al dente. Mix the Kikkoman Mirin-Style Sweet Seasoning, water and potato starch until smooth, then add to the wok from Step 3. Stir briskly and bring to a quick boil until the sauce thickens. Add the tagliatelle and toss for 2 minutes until heated through. Garnish with the chives, rocket and black sesame seeds.
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