Prep - 15 mins, Cook time - 25 mins, Serves 4
12 ounces boneless beef, preferably sirloin, cut across the grain, into thin strips, then cut each strip into 1 ½ inch lengths*
1 pd. potatoes, pared and cut into quarters into 1 inch pieces.
1 quart water
2 medium onions, halved, then cut into thin strips
1 inch ginger root, pared, sliced lengthways, then cut into small cubes, set aside**
5 t. oil
3 T. Sake
3 T. sugar
3 T. soy sauce
Place potatoes in 3 cups of water and soak for 5 mins.
Heat 2 t. of oil in a wok or frying pan and quickly brown the meat. Cook until just brown, about 2 minutes. Remove from pan and reserve.
Add remaining 3 t of oil to pan, allow pan to come back to temperature, and add onions and drained potatoes, stirring constantly to coat well with oil.
Add remaining 1 cup of water, the Sake and the sugar. Heat to boiling, then reduce heat to medium and boil gently for 10 mins.
Add soy and beef back to pan and boil gently for 10 – 15 mins.
Serve immediately, with cooking liquid. Garnish with ginger.
* To thinly slice meat, freeze meat until firm, but not frozen (about 30 – 40 mins.) Or you can have your butcher slice it for you.
**I add the ginger to the onion and potatoes.