Beef Teppanyaki

Name: Beef Teppanyaki
Ingredients: 100 g of spinach, thinly sliced; 100 g of beef broth; 150 g of lean beef, thinly sliced; 1 tablespoon of sunflower oil; 1 cup of green pepper, thinly sliced; 1 cup of yellow pepper, thinly sliced; 1 cup of red pepper, thinly sliced; 1 tablespoon of soy sauce or Shoyu; 50 g of shimeji mushroom; 50 g of shiitake mushroom; 1 pinch of salt

1
100 g of spinach, thinly sliced
2
100 g of beef broth
3
150 g of lean beef, thinly sliced
4
1 tablespoon of sunflower oil
5
1 cup of green pepper, thinly sliced
6
1 cup of yellow pepper, thinly sliced
7
1 cup of red pepper, thinly sliced
8
1 tablespoon of soy sauce or Shoyu
9
50 g of shimeji mushroom
10
50 g of shiitake mushroom
11
1 pinch of salt

Ingredients

1
100 g of spinach, thinly sliced
2
100 g of beef broth
3
150 g of lean beef, thinly sliced
4
1 tablespoon of sunflower oil
5
1 cup of green pepper, thinly sliced
6
1 cup of yellow pepper, thinly sliced
7
1 cup of red pepper, thinly sliced
8
1 tablespoon of soy sauce or Shoyu
9
50 g of shimeji mushroom
10
50 g of shiitake mushroom
11
1 pinch of salt

Directions

1
In a preheated iron skillet or wok pan, cook the beef and shiitake mushrooms in a little hot oil for about 3 minutes
2
Let it brown well for about 3 minutes
3
Next, add the peppers and spinach
4
Pour in the soy sauce and stir well for another 3 minutes
5
Then, add the shimeji mushroom, beef broth, salt, and a bit more soy sauce
6
Stir-fry for an additional 5-6 minutes
7
Serve immediately.