Ingredients

1 lb beef , thinly sliced
3 eggs , beaten
1/2 cup all-purpose flour
2 tablespoons oil , for frying
4 tablespoons Kikkoman soy sauce
1 tablespoon green onion , minced fine
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame seeds
1/2 teaspoon garlic , minced
1 1/2 teaspoons sesame oil
1/4 teaspoon black pepper
1/4 teaspoon accent flavor enhancer ( optional )
ChamoritaMomma's Meat Juhn is a popular meat dish in the Chamorro cuisine. It's a simple recipe that packs a punch of flavor. The thinly sliced beef is coated in a batter made with eggs and flour and then fried until crispy. Seasonings are added to create a savory sauce that perfectly complements the beef. This dish is traditionally served with steamed white rice and is a favorite among locals. It's a dish that is easy to prepare and perfect for a family gathering.

Instructions

1.Beat eggs and mix in flour to create batter.
2.Add slices of beef into the batter until well coated.
3.In a frying pan, heat oil on medium heat. Place beef slices and cook until golden brown.
4.Add Kikkoman soy sauce, sesame oil, sugar, garlic, sesame seeds, green onion, black pepper and accent flavor enhancer into a bowl and mix well.
5.Drizzle the mixture over the beef slices and saute for about a minute.
6.Serve hot with steamed white rice.

PROS

ChamoritaMomma’s Meat Juhn is a simple recipe that requires minimal effort to make.
It’s a protein-rich recipe that is perfect for a hearty meal.
The crispy texture of the beef slices contrasts well with the soft texture of the steamed rice.

CONS

The beef slices must be thinly sliced and cooked correctly to maintain the tenderness of the meat.
Overcooking the beef can result in tough meat that is unenjoyable to eat.

HEALTH & BENEFITS

Beef is a rich source of protein, which is necessary for building and repairing tissues in the body. It’s also rich in iron, vitamin B12, and other essential nutrients that support overall health. Eating beef in moderation can improve muscle health, bone health, and help with weight management.

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