Prep 15 mins
Cook 30 mins
This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.
- 12 ounces boneless beef sirloin
- 1 lb potato (about 4 medium)
- 1 quart water
- 2 medium onions
- 1 inch cube pared fresh gingerroot
- 5 teaspoons vegetable oil
- 3 tablespoons sake
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- Cut beef across the grain into 1/16 to 1/8 inch thick slices.
- Cut each slice into 1 1/2 inch lengths.
- Pare potatoes and cut into quarters.
- Cut quarters into 1 inch pieces.
- Place potatoes in 3 cups water in a large bowl; soak for 5 minutes.
- Cut onions lengthwise in half; cut halves crosswise into 1/8 inch thick slices.
- Cut ginger into 1/16 inch thick slices.
- Cut slices into strips.
- Reserve ginger.
- Heat 2 teaspoons oil in 3 quart saucepan over medium high heat.
- Add beef, saute stirring occasionally just until brown (about 2 minutes).
- Remove from pan; reserve.
- Add remaining 3 teaspoons oil into pan; heat over medium high heat until hot.
- Add onions and potatoes; saute, stirring constantly to coat well with oil (about 2 minutes).
- Add remining 1 cup water, the sake and sugar to pan; heat to boiling.
- Reduce heat to medium; boil gently 10 minutes.
- Add soy sauce and beef to pan; boil gently until potatoes are tender, 10 to 15 minutes.
- Serve immediately with cooking liquid, garnished with ginger strips.
- Note: Freeze meat until firm (but not frozen) to make slicing it easier.