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A platter of Beef and Gobo Stir Fry, topped with sesame seeds and served with chopsticks, a bowl of white rice, a cup, and small side dishes on a rustic wooden table.

Beef and Gobo Stir Fry

by Namiko Hirasawa Chen
Beef and Gobo Stir Fry is a quick, savory Japanese dish that comes together in just 15 minutes. Thinly sliced beef and earthy burdock root are stir-fried in a simple soy-based seasoning, staying juicy and crisp-tender—perfect for busy weeknights.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2

Ingredients

For the Seasonings

US Customary - Metric

Instructions

  • Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it‘s a lot easier to cut semi-frozen meat.
    Thinly sliced marbled beef in a tray, six small bowls with various sauces and seasonings, and a long gobo root arranged neatly on a wooden surface—perfect ingredients for making Beef and Gobo Stir Fry.

To Prepare to Ingredients

  • Cut 9 oz thinly sliced beef (such as ribeye) into smaller pieces about 3 inches (7.6 cm) wide.
    Two side-by-side images show a hand holding marbled raw beef for Beef and Gobo Stir Fry on a wooden surface, slicing the beef into strips with a large knife.
  • Prepare a medium bowl with 1 cup water and 1 tsp vinegar). Scrape off the dark outer skin of 5 oz gobo (burdock root). The flavor is right under the skin and you don‘t want to remove that with a vegetable peeler.
    Nami's Tip: Soaking in vinegar water prevents discoloration and removes mild bitterness; a short soak is enough.
    Split image: On the left, honey is being poured into a clear glass bowl of water. On the right, a hand slices a Beef and Gobo Stir Fry-filled rolled flatbread or crepe on a wooden cutting board with a large knife.
  • Cut the gobo in half lengthwise. then thinly slice diagonally.
    Two side-by-side images show hands slicing burdock root on a wooden cutting board—one with lengthwise cuts, the other with thin diagonal slices—preparing fresh gobo for a delicious Beef and Gobo Stir Fry.
  • Add the gobo to the vinegar water right after cutting, and let it soak for 2–3 minutes. Once the color of the water settles, drain and use the gobo quickly.
    Nami's Tip: Be careful not to soak it in vinegar water for too long, as this can dull the flavor and soften the texture.
    Left: Thinly sliced burdock root soaking in a glass bowl of water. Right: Prepped for Beef and Gobo Stir Fry, the burdock root slices are drained in a metal strainer over a glass bowl on a wooden surface.

To Cook

  • Preheat a frying pan (I use an 11" carbon steel pan) over medium heat. When it's hot, add 1 Tbsp toasted sesame oil, then add the gobo.
    A hand pours liquid from a small glass bowl into a skillet; next to it, sliced vegetables for Beef and Gobo Stir Fry cook together on the stovetop.
  • If your gobo are sticking to the pan, add up to 2 tsp neutral oil. Stir-fry until light brown and slightly tender.
    Nami's Tip: You may need to add oil if your pan is cast iron, carbon, or stainless steel to evenly distribute the heat, encourage browning, and prevent sticking.
    Two side-by-side images: left shows potato fries being stir-fried in a skillet; right shows oil being poured over the fries, similar to how ingredients are prepared in a classic Beef and Gobo Stir Fry, all on a stovetop.
  • Add the beef, separating each slice with cooking chopsticks or tongs. Stir-fry until the meat is no longer pink and the gobo is tender.
    Two side-by-side images show Beef and Gobo Stir Fry in progress: the left features raw, thinly sliced beef and burdock root, while the right displays them fully cooked and browned in a sizzling wok.
  • Add 2 Tbsp sake, 2 Tbsp mirin, ½ Tbsp sugar, and 2 Tbsp soy sauce and stir to combine.
    Two side-by-side photos show a hand cooking sliced beef and vegetables for Beef and Gobo Stir Fry in a pan, pouring liquid seasonings into the mixture with chopsticks visible on the left side.
  • When the beef and gobo are well coated with seasoning, transfer it to a serving dish. Sprinkle with 1 tsp toasted white sesame seeds and serve.
    A person plates a cooked Beef and Gobo Stir Fry from a pan onto a white oval plate with blue designs, then sprinkles sesame seeds on top.

To Store

  • Transfer the leftovers to an airtight container and store in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.
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