1. Cut beef across the grain into 1/16 to 1/8 inch thick slices. 2. Cut each slice into 1 1/2 inch lengths. 3. Pare potatoes and cut into quarters. 4. Cut quarters into 1 inch pieces. 5. Place potatoes in 3 cups water in a large bowl; soak for 5 minutes. 6. Drain. 7. Cut onions lengthwise in half; cut halves crosswise into 1/8 inch thick slices. 8. Cut ginger into 1/16 inch thick slices. 9. Cut slices into strips. 10. Reserve ginger. 11. Heat 2 teaspoons oil in 3 quart saucepan over medium high heat. 12. Add beef, saute stirring occasionally just until brown (about 2 minutes). 13. Remove from pan; reserve. 14. Add remaining 3 teaspoons oil into pan; heat over medium high heat until hot. 15. Add onions and potatoes; saute, stirring constantly to coat well with oil (about 2 minutes). 16. Add remining 1 cup water, the sake and sugar to pan; heat to boiling. 17. Reduce heat to medium; boil gently 10 minutes. 18. Add soy sauce and beef to pan; boil gently until potatoes are tender, 10 to 15 minutes. 19. Serve immediately with cooking liquid, garnished with ginger strips. 20. Note: Freeze meat until firm (but not frozen) to make slicing it easier. ---------------------------------------------------------------------------
Nutrition
Ingredients
