Nagasaki Beef

This stir-fry dish was originally introduced to me and my wife Lauren about 10 years ago. Nagasaki beef uses miso which is a paste that is fermented from barley, rice and soy.

To make, I combined soy sauce, miso, sesame oil and sugar into a smooth sauce. It's very aromatic. I also found some black soy sauce which is made with molasses. Then blended it half and half with regular soy sauce to make a nice sweet and salty mix. The sirloin steak is cut into strips and marinated in the sauce. Sue showed me that cutting against the grain for the beef strips helped to keep the meat from becoming chewy. The cooked strips were tender and didn't require any gnawing. Next, after 20 min. it was time to sear them in the wok.

Since this is a meat heavy dish it needs a nice side of vegetables. I stir-fried some green beans with an orange pepper and threw in some garlic.

The only thing left is to serve, eat. Wow, tender and delicious.