Beef Pares and Fried Rice

AJI-NO-MOTO® Umami Seasoning


  • 1 kilo (1000 grams) Beef Flank Steak ( Camto /Kalitiran)
  • 2 tablespoons (30 grams) Cooking Oil
  • 2 tablespoons (30 grams) Onion, red ,chopped
  • 2 tablespoons (30 grams) Ginger, thinly chopped
  • 2 tablespoons (30 grams) Garlic, minced
  • 2 pcs (3 grams) Star Anise ,whole
  • 1/4 cup (60 ml) Soy Sauce
  • 1/4 cup (60 ml) Vinegar
  • 1 teaspoon (3 grams) Black Pepper peppercorn
  • 1 pack (10 grams) AJI-NO-MOTO® Umami Seasoning
  • 3/4 Liter ( approx 800ml) Water
  • 2 kilos (2000 grams) Rice, fried
  • 1/4 cup (45 grams) Toasted Garlic, chopped
  • 1/4 cup (30 grams) Onion, white, chopped
  • 1/8 cup (28 grams) Chili Sauce


  1. SEAR. In a pan, sear beef until tender then set aside.
  2. SAUTÉ. In the same pan, heat oil. Sauté onions, ginger, garlic and star anise until fragrant.
  3. SEASON & SIMMER.. Add seared beef, soy sauce, vinegar, black pepper, AJI-NO-MOTO® and water. Bring to a boil then simmer for a few minutes.
  4. SERVE. Transfer to individual bowls paired with fried rice. Garnish Pares with toasted garlic, white onions, and chili sauce on the side and enjoy

Cooking Tips

Flank tends to get chewier the longer it’s cooked, so cook it to a nice rare or medium rare to achieve desired tenderness of the beef.

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ajinomoto cooking_time  Cooking Time: 45 minutes ajinomoto prep_time  Preparation: 25 minutes ajinomoto servings  Servings: 13 ajinomoto size  Serving size: 1/2 cup (108g) Beef Pares & 1 cup (160g) Fried Rice

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Flank steak is a rich source of protein which is necessary in maintaining muscle strength!


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