Meat Recipes - Simmered Beef Slices and Vegetables Recipe

Ingredients

• 250g/9oz lean fillet (beef tenderloin) or rump (round) steak, trimmed of fat and very thinly sliced

• 1 large onion

• 15ml/1 tbsp vegetable oil

• 450g/1lb small potatoes, halved then soaked in water

• 1 carrot, cut into 5mm/1/4in rounds

• 45ml/3 tbsp frozen peas, thawed and blanched for 1 minute 

For the seasonings:

• 30ml/2 tbsp caster (superfine) sugar

• 75ml/5 tbsp shoyu

• 15ml/1 tbsp mirin (sweet rice wine)

• 15ml/1 tbsp sake or dry sherry

Serves 4

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Method:

1. Cut the thinly sliced beef slices into 2cm/3/4in wide strips, and slice the onion lengthways into 5mm/1/4n pieces.

2. Heat the vegetable oil in a pan and lightly fry the beef and onion slices. When the color of the meat changes, drain the potatoes and add to the pan.

3. Once the potatoes are coated with the oil in the pan, add the carrot. Pour in just enough water to cover, then bring to the boil, skimming a few times.

4. Boil vigorously for 2 minutes, then rearrange the ingredients so that the potatoes are underneath the beef and vegetables.

5. Reduce the heat to medium-low and add all the seasonings. Simmer for 20 minutes, partially covered, or until most of the liquid has evaporated.

6. Check if the potatoes are cooked. Add the peas and cook to heat through, then remove the pan from the heat. Serve the beef and vegetables immediately in four small serving bowls.

Note: This one-pot dish is a family favorite in Japan. It is a good example of how a small amount of meat can be stretched with vegetables to make a tasty and nutritious low-fat meal.