Simmered Beef Slices and Vegetables

This Japanese traditional dish, Niku Jyaga, is a typical home-cooked meal and is one of the traditional Japanese dishes referred to as "Mother's Specialty". It is a good standby, as it is easy to cook, and there is no need to buy expensive cuts of beef. A great dish to cook if you are in a hurry.

Recipe: (Serves 4)

250 g/9 oz beef fillet (or any cut), very thinly sliced
1 large onion
15 ml/1 tablespoon vegetable oil
450 g/1 lb small potatoes, halved then soaked in water
1 carrot, cut into 5 mm/0.25 in rounds
45 ml/3 tablespoons frozen peas, defrosted and blanched for 1 minute

For the seasonings:

30 ml/2 tablespoons caster (superfine) sugar
75 ml/5 tablespoons shoyu
15 ml/1 tablespoons mirin
15 ml/1 tablespoons sake

Method:

1) Cut the thinly sliced beef slices into 2 cm/0.75 in wide strips, and slice the onion lengthways into 5 mm/0.25 in 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 move the potatoes to the bottom of the pan and gather all the other ingredients to sit on top of the potatoes. 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.

5) 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.