Pan-fried Beef with Abalone Innard Sauce
Main Dish·Grilling·1 serving (approx. 107g)
Instead of salt, I seasoned the meat with pepper to remove any odor and adjust the seasoning.
Calories
341kcal
Carbs
11.8g
Protein
16.6g
Fat
25.3g
Sodium
191.6mg
Ingredients
Main
Others
Chuck Flap (Beef)(150g), Chive(5g), Red Chili(5g), Cooked Abalone Innards(5g), Chopped Dried Shrimp(5g), Flour(20g), Beaten Egg(50g), Ginger(1g), Low-sodium Soy Sauce(5g), Cooking Wine (Mirin)(2g), Vinegar(2g), Sesame Oil(1g), Pepper Powder(2g), Cooking Oil(10ml)
Finding these ingredients in the US
- Cooking Wine (Mirin)Cooking rice wine — 'mirin' from the international aisle works; dry sherry with a pinch of sugar also does.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
Nutrition Facts
Per 100g of main ingredientsChive
- Rich in vitamin C (30mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1.7mg) — helps your blood carry oxygen
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Slice the beef chuck flap 3mm thick and toss with pepper, and finely chop the chive, red chili, and cooked abalone innards.
Mix chopped dried shrimp into the flour, then coat the beef chuck flap with flour then egg wash in order.
Mix the vinegar soy sauce ingredients into the chopped chive, red chili, and cooked abalone innards to make the abalone innard sauce.
Heat cooking oil (10ml) in a medium-heated pan and grill the battered beef chuck flap on both sides for 4 minutes.
Place the grilled beef chuck flap in a bowl and serve with abalone innard sauce.