Sliced beef and potatoes in ginger soy gravy is a delicious main dish that is best eaten with plain rice. If you want it to be spicier and to have more bite, you may add more ginger or use red onions instead.
As for the preparations, you can cook the potatoes in the dashi stock until it becomes soft, but I prefer frying them first because I like them crispy in the outside. It goes perfectly well the sauce and the tasty beef.
500g sirloin steak, thinly sliced
4 medium potatoes peeled and sliced into thick strips
2 large onions, peeled and sliced
2 tablespoons oil
2 tablespoons of dashi
2 cups water
3 tablespoons sake
2 tablespoons sugar
3 tablespoons soy sauce
2 inch piece fresh ginger thinly shredded
Soak the potatoes in a bowl of salted cold water. After, heat one tablespoon of oil in a large saucepan over medium heat. Stir-fry the sliced beef for 2-4minutes or until it is browned. Remove the beef from the pan and transfer it to a plate.
Next, add the remaining oil in the pan and then fry the potatoes for 3-5 minutes or until the potatoes are cooked and light brown. Place the cooked potatoes on a plate lined with paper towels to drain the excess oil.
Return the beef into the pan and then add the onions and grated ginger. Dissolve the dashi in 2 cups of water. Pour it into the saucepan with the beef. Add the sake and the sugar. Set the heat to high and bring it to a boil. Reduce the heat to low and then stir in the soy sauce. Cook it for 10-15 minutes or until the liquid has evaporated and the sauce caramelizes. Season more soy sauce if needed.
Place the fried potatoes in the pan and mix it until it is coated in the caramelized sauce.Â Transfer it to a serving plate or serve warm with vegetables and rice. Garnish with more grated ginger if desired.
Photo Courtesy Of: Â Â Â beketchai