Prep 0 mins
Cook 12 mins
Usage of wine comes from living in the Bay Area. Feel free to use either white or red wines instead of both. If you do not have sake, you can sub white wine. You can purchase shichimi togarashi which is a Japanese 7 spice pepper mixture often used in soups, meats, and veggies. You can also find a recipe in recipezaar by typing shichimi togarashi.
- 1 lb beef (such as sirloin, ribeye, etc)
- 1 onion
- 2 1⁄2 tablespoons sugar
- 2 1⁄2 tablespoons soy sauce
- 2 1⁄2 tablespoons mirin
- 1 1⁄2 tablespoons white wine
- 1 1⁄2 tablespoons red wine
- 1 1⁄2 tablespoons sake
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 3⁄4-1 cup water
- cooked rice
- pickled ginger (optional)
- shichimi togarashi (optional)
- Cut beef into very thin bite size pieces. Cut onion into about 8 wedges.
- Heat vegetable oil in a frying pan and saute onion until transparent. Add beef and saute 2 minutes. Add sugar, soy sauce, mirin, white and red wine, sake, salt and water.
- When the liquid comes to a boil, reduce heat and cook while removing scum that floats up. Cook until the liquid is reduced by half.
- Put cooked rice into individual bowls (about 1 1/2 - 2 1/2 C depending on your appetite) and top with beef mixture along with sauce from the pan evenly. Top with pickled red ginger and shichimi togarashi or shichimi pepper.
We found this dish had nice beefy flavor, and the sauce was good, but we would have liked a little more spice. (I did not have, or make, shichimi togarashi since it was optional, so that may be the problem). I will make this again, adding garlic and ginger - though I don't know if that's authentic. And may try making the spice mix. So won't assign stars til then. This dish was also super easy to make - a great weeknight supper. Served with a spinach salad.