Cut the sliced beef flank into appropriate sized pieces. Whittle burdock and place in water to remove the harshness. Cut the ito konnyaku into 4 to 5 cm long pieces. Julienne the ginger.
Add the required amount of salad oil to a saucepan and add the ginger, burdock and ito konnyaku. After frying once quickly over a high flame *1, add the beef and fry again. *2
Add the flavourings once the beef is about half done and refine the flavour while stir frying using chopsticks. *1
When the juices have simmered down, the dish is ready.
*1. Do all frying quickly over a high flame.
*2. If the beef is added after frying the ginger, burdock and ito konnyaku, less beef will stick to the sides of the pan.
Separate the pieces of beef sufficiently prior to frying.
This dish can be made using a frying pan instead of a saucepan.