Soy Seasoned Beef and Potatoes

This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

1. Cut beef across the grain into 1/16 to 1/8 inch thick slices.
2. Cut each slice into 1 1/2 inch lengths.
3. Pare potatoes and cut into quarters.
4. Cut quarters into 1 inch pieces.
5. Place potatoes in 3 cups water in a large bowl; soak for 5 minutes.
6. Drain.
7. Cut onions lengthwise in half; cut halves crosswise into 1/8 inch thick slices.
8. Cut ginger into 1/16 inch thick slices.
9. Cut slices into strips.
10. Reserve ginger.
11. Heat 2 teaspoons oil in 3 quart saucepan over medium high heat.
12. Add beef, saute stirring occasionally just until brown (about 2 minutes).
13. Remove from pan; reserve.
14. Add remaining 3 teaspoons oil into pan; heat over medium high heat until hot.
15. Add onions and potatoes; saute, stirring constantly to coat well with oil (about 2 minutes).
16. Add remining 1 cup water, the sake and sugar to pan; heat to boiling.
17. Reduce heat to medium; boil gently 10 minutes.
18. Add soy sauce and beef to pan; boil gently until potatoes are tender, 10 to 15 minutes.
19. Serve immediately with cooking liquid, garnished with ginger strips.
20. Note: Freeze meat until firm (but not frozen) to make slicing it easier.