Pour the demi glace sauce into a saucepan and add red wine. Follow my demi glace recipe in another post.
Thaw the green peas to room temperature or microwave for 30 seconds.
Stir to combine the sauce and red wine with a wooden spatula and reduce to your preferred thickness of the sauce. Set aside.
Heat the butter in a frying pan over medium heat and add garlic.
When the garlic is flagrant, add onion and mushroom to cook briefly. *3
Add the beef to the frying pan and cook till the beef browned.
Pour over the demi glace sauce and red wine mixture and bring them to boil.
Serve 2 cups of steamed rice, pour the Hayashi sauce over the rice, and garnish with green peas.
*1 if you can not access to thinly sliced beef, as I mentioned in the above post, half freeze the beef and slice using a sharp knife. *2 Homemade demi glace sauce recipe*3 Cook briefly if you prefer adding crunchy texture of onion to the Hayashi sauce.