Step 1

Pour the demi glace sauce into a saucepan and add red wine. Follow my demi glace recipe in another post.

Step 2

Thaw the green peas to room temperature or microwave for 30 seconds.

Step 3

Stir to combine the sauce and red wine with a wooden spatula and reduce to your preferred thickness of the sauce. Set aside.

Step 4

Heat the butter in a frying pan over medium heat and add garlic.

Step 5

When the garlic is flagrant, add onion and mushroom to cook briefly. *3

Step 6

Add the beef to the frying pan and cook till the beef browned.

Step 7

Pour over the demi glace sauce and red wine mixture and bring them to boil.

Step 8

Serve 2 cups of steamed rice, pour the Hayashi sauce over the rice, and garnish with green peas.