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500 g (1 lb 2 oz) sirloin steak, trimmed
2 large all-purpose potatoes, cut into 3
cm (1¼ inch) pieces
1 tablespoon sesame oil
60 ml (¼ cup) vegetable oil
1 large onion, cut in half, then sliced
into 1 cm (½ inch) wide wedges
375 ml (1½ cups) dashi two stock (please
refer more Japanese recipes)
80 ml (1/3 cup) Japanese soy sauce
2 tablespoons black or dark brown sugar
60 ml (¼ cup) sake
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Method:
Freeze the beef for 3 hours, or until
partially frozen. Meanwhile, soak the potato in cold water for
30 minutes, then drain well. Use a sharp knife to slice the
steak very thinly along its length form long, thin strips. Cut
the strips into 4 cm (1½ inch) lengths. Combine the steak with
the sesame oil and 1 tablespoon of the vegetable oil until well
coated. Heat a large saucepan over medium-heat, then add a
little of the remaining oil and the potato and cook for 8 minutes, or
until lightly browned all over. Remove from the pan and set
aside. Pour in a little more oil, then add the onions and cook
for 5 minutes, or until lightly golden. Set aside with the
potatoes. Add half the beef strips to the pan and quickly
separate and turn with chopsticks for 3-5 minutes, or until the meat
just changes color, then set aside. Repeat with the remaining
beef. Return the potato, onion and beef to the pan along with
the dashi, soy sauce, sugar and sake and bring to the boil.
Reduce to a simmer and cook for 30-45 minutes, or until the meat and
potatoes are tender, but not falling apart. Season to taste.
The liquid should still be brothy. Serve the solid ingredients
in a bowl and spoon over a little of the broth.
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