My eldest son eats "Garibata steak with new onions" recipe / perfect for intestinal activity and diet
My husband bought a piece of cheap steak meat, Perantoshita, which was discounted, so while using it, it was the main dish of new onions.
Even without meat, beef and pork are OK.
【 Garibata steak with new onion (2-3 servings) 】
3 new onions
10 g butter
Steak meat 1 piece
Asatsuki your favorite amount
A little salt and pepper
1 clove of garlic
Liquor tablespoon 2
mirin tablespoon 2
2 tablespoons of soy sauce
water tablespoon 2
sugar tablespoon 1 / 2
(1) Sprinkle salt and pepper on the steak meat, put oil (beef tallow is better) in a frying pan, and bake both sides.
(2) Put butter and sliced garlic in a frying pan and heat.
Cut 1 onion into 3-4 pieces (about 1 cm thick) horizontally.
When the scent of garlic comes up, line up the onions and bake.
When the surface of one side is lightly transparent, turn it over, add sake, mirin, soy sauce, water and sugar, and boil it down.
On the way, turn the onion upside down and cook until the sauce is boiled down and turned amber.
Place the steak meat and onions on a plate and pour over the chops.
It is also delicious as a pasta ingredient.
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Onion steak is a healthy dish that can efficiently consume "quercetin" that keeps blood vessels healthy and makes blood smooth, and "allyl sulfide" that helps recovery from fatigue.
It is effective in preventing lifestyle-related diseases and anti-aging due to its antioxidant and anti-inflammatory action, and can also be expected to have the effect of suppressing the decomposition and absorption of meat fat.
Promote digestion and improve intestinal environment:
Onions contain oligosaccharides, which increase good bacteria in the intestines and help intestinal activity.
< Points of cooking to enhance the effect >
Allyl sulfide is sensitive to heating, so if you leave it for 30 minutes to 1 hour (exposed to air) after cutting it, it will be transformed into a heat-resistant ingredient and you can take it without missing the effect.
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The eldest son who likes onions raves
The meat is small, let the onion suck the taste and the volume is firm
The moment I felt springSpring vegetables: New onion
Proud of my homeThe amount of meat is OK to suck the taste
私はこの新玉ねぎのガリバタステーキを初めて作った時、家族みんなが驚くほど喜んで食べてくれました。特に長男は新玉ねぎの甘みとバターの香りが絡み合った味わいに夢中で、あっという間に完食。割引で手に入れた薄切りのステーキ肉を使い、旨味をしっかり玉ねぎに吸わせるので、お肉の量は少なくても満足感がありました。お肉なしで牛こま肉や豚こま肉を使っても美味しく仕上がるのが嬉しいポイントです。 また、このレシピの魅力は腸活にも効果的なところ。新玉ねぎにはオリゴ糖が豊富に含まれており、腸内の善玉菌を増やして腸内環境を整えてくれます。さらに、ガリバタソースに使うにんにくは切った後に30分ほど空気に触れさせることで、加熱しても効果を逃さない硫化アリルの成分に変化させることができます。これにより、疲労回復効果や血液サラサラ効果も得 やすくなり、健康に気を使う方にもおすすめです。 私のおすすめの食べ方は、ステーキと玉ねぎを盛り付けた後にあさつきをたっぷり散らすこと。風味が加わり、見た目も華やかになります。余ったらパスタの具材としても使え、翌日のお昼ごはんにも最適でした。 私の経験から言うと、旬の新玉ねぎを使うことで甘みとみずみずしさが増し、シンプルな調味料だけで十分美味しく仕上がります。脂っこさも少なめでダイエット中でも罪悪感なく食べられますよ。ぜひ一度試してみてください。春の味覚で健康も考えた、一皿満足のガリバタステーキです。
