Beef and Gobo Stir Fry

Instructions

1. Gather all the ingredients. I usually put the thinly sliced ​​beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
2. Cut 9 oz thinly sliced ​​beef (such as ribeye) into smaller pieces about 3 inches (7.6 cm) wide.
3. Prepare a medium bowl with 1 cup water and 1 tsp vinegar). Scrape off the dark outer skin of 5 oz gobo (burdock root). The flavor is right under the skin and you don't want to remove that with a vegetable peeler. Nami's Tip: Soaking in vinegar water prevents discoloration and removes mild bitterness; a short soak is enough.
4. Cut the gobo in half length wise. then thinly slice diagonally.
5. Add the gobo to the vinegar water right after cutting, and let it soak for 2–3 minutes. Once the color of the water settles, drain and use the gobo quickly. Nami's Tip: Be careful not to soak it in vinegar water for too long, as this can dull the flavor and soften the texture.
6. Preheat a frying pan (I use an 11" carbon steel pan) over medium heat. When it's hot, add 1 Tbsp toasted sesame oil, then add the gobo.
7. If your gobo is sticking to the pan, add up to 2 tsp neutral oil. Stir-fry until light brown and slightly tender. Nami's Tip: You may need to add oil if your pan is cast iron, carbon, or stainless steel to evenly distribute the heat, encourage browning, and prevent sticking.
8. Add the beef, separating each slice with cooking chopsticks or tongs. Stir-fry until the meat is no longer pink and the gobo is tender.
9. Add 2 Tbsp sake, 2 Tbsp mirin, ½ Tbsp sugar, and 2 Tbsp soy sauce and stir to combine.
10. When the beef and gobo are well coated with seasoning, transfer it to a serving dish. Sprinkle with 1 tsp toasted white sesame seeds and serve.
11. Transfer the leftovers to an airtight container and store in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.