Description: Easy and quick to cook. No need to prepare beforehand, cook just right before eating. This goes really well with red wine.
Serves: 2
Cooking time: 15 minutes

Ingredients

• Beef (sirloin, alternatively rib-eye or any other part) – cut in bite size, 150g
• Onion – chopped, 2 or 300g
• Tomato – chopped in bite size, 1 or 120g
• Soy sauce – 1 tablespoon
• Sake cooking wine – 1 tablespoon
• Mirin cooking wine – ½ tablespoon
• Dashi stock – 100 mL of bonito or kombu kelp dashi stock (You may cook it from scratch – boil the water, switch the heat off, then add 5g of bonito flake wait for 3 minutes, then sieve them with kitchen paper or fine cloth. Alternatively, use extract dashi powder 0.5g + 100 mL of hot water)

Method

1. In a non-stick pan, fry the beef and onions for a few minutes over medium heat.
2. Add the soy sauce, sake, mirin and dashi to the pan, and cook for a few minutes.
3. Add the tomatoes and cook for another few minutes over strong heat.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B3	Vitamin B6	Vitamin B12
239.2	18.3g	9.8g	18.7g	3.3g	9.2g	1.4g	3.9g	5.2mg	0.7mg	0.8μg
12.0%	36.5%	14.1%	7.2%	11.1%	10.2%	23.6%	19.7%	40.0%	54.6%	52.5%

Nutritional Tips

Vitamin B3 is one of the vitamin B groups and is also known as Niacin. It is one of the essential nutrients in our body. Good sources are meat, fish, eggs, milk, and yeast. Niacin in cereals are difficult to absorb, therefore fortified cereals may need to be considered for people who consume fewer animal products.

Humans can convert 60mg of tryptophan (6g of protein) = 1mg niacin. Maize protein is lacking in tryptophan and it has less tryptophan compared to wheat and rice. So people who consume maise as a staple food may be at risk of vitamin B3 deficiency (e.g. southern Africa or India).