Beef Hayashi Rice

Instructions

1. Prepare the beef
   Season the thinly sliced beef with salt and pepper. In a large skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Cook the beef in batches until browned on both sides, about 2-3 minutes per batch. Transfer to a plate and set aside.
2. Sauté the vegetables
   In the same pan, add the remaining tablespoon of oil and butter. Add the sliced onions and cook until soft and translucent, about 5 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes more.
3. Make the sauce base
   Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the beef broth, stirring constantly to prevent lumps from forming. Add the tomato paste, Worcestershire sauce, bay leaf, and sugar. Stir until well combined.
4. Simmer and reduce
   Return the beef to the pan. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20-25 minutes, or until the sauce has thickened and the beef is tender. Stir occasionally and add more broth if the sauce becomes too thick.
5. Season and finish
   Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If a smoother sauce is desired, you can blend a portion of the sauce in a blender and return it to the pan.
6. Serve the dish
   Serve the beef hayashi over hot steamed rice. Garnish with chopped fresh parsley. For an authentic Japanese presentation, place the rice on one side of a plate and the hayashi beef on the other side.