Hayashi Rice (ハヤシライス) | Liam's Recipes

Name: Hayashi Rice (ハヤシライス) | Liam's Recipes
Ingredients: 200 g beef shoulder, thinly sliced and cut into bite sized (but still a little big) squares - (Putting the beef in the freezer for an hour can help you get thinner slices without tearing); ½ white onion, roughly sliced (can sub red or sweet as needed); 5 mushrooms, sliced (white, button, etc); 1 clove garlic, minced; 300 ml red wine (cabernet sauvignon is good, or personal preference); 150 ml beef stock (or Japanese ‘beef consomme’); 70 ml milk; 2 tbsp ketchup; 1 tbsp flour; 1 tbsp butter; 1 tbsp worcestershire sauce; 1 tsp honey; Freshly cracked black pepper; High heat neutral oil (avocado, canola, etc)

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Ingredients

200 g beef shoulder, thinly sliced and cut into bite sized (but still a little big) squares - (Putting the beef in the freezer for an hour can help you get thinner slices without tearing)
½ white onion, roughly sliced (can sub red or sweet as needed)
5 mushrooms, sliced (white, button, etc)
1 clove garlic, minced
300 ml red wine (cabernet sauvignon is good, or personal preference)
150 ml beef stock (or Japanese ‘beef consomme’)
70 ml milk
2 tbsp ketchup
1 tbsp flour
1 tbsp butter
1 tbsp worcestershire sauce
1 tsp honey
Freshly cracked black pepper
High heat neutral oil (avocado, canola, etc)