Green pepper’s slight bitterness and ground beef works so well together with the sweet and rich miso flavor. Like a lot of my other recipes, this is one of the menu that calls for rice on the side. Miso is a great umami enhancer and rice is there to catch all the goodness. Yummmmmm.
It may look and taste like there’s so much involved in this dish, but it’s so quick to make and there’s not much room to go wrong. If you find Japanese eggplant, that would be a great addition to the recipe.
- Ground beef 1lbs
- Green pepper 1
- Carrot 1 small
- Shimeji mushroom or any other type of mushroom 1/2 cup
- Miso 1 tbsp
- Soy sauce 1 tsp
- Sake 1 tbsp
- Agave or sugar 1 tsp
- Vegetable oil for cooking
- Cut green pepper in half, remove core, then slice thin. Slice carrot in about same size as pepper. Separate or slice mushroom.
- Heat up a frying pan in medium high heat, add oil and cook ground beef until it change color. While beef is cooking, mix miso, soy sauce, sake, and agave in a small bowl.
- Remove the cooked beef from pan and keep warm. If there is excess fat, remove it and leave about 1 tbsp.
- In the same pan, add carrot and cook for a couple of minutes, then add green pepper and mushroom. Cook until mushroom becomes limp and carrot is cooked through but has a little crunch.
- Add back the cooked ground beef, and add miso mix. Stirfry for a few minutes, until the whole ingredients are combined and covered with the rich miso flavor.