Elizabeth Andoh

Beef and New Potato Stew

Gyūniku To Shinjagaimo No Ni Mono

Preparation info

  • If you wish to follow suit, the recipe will serve

    2

    . If intended as a main course with perhaps only a tossed green salad on the side, it will serve .

    • Difficulty

      Medium

Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Some very familiar ingredients here are prepared in a decidedly different way. The Japanese typically serve small portions of this stew with hot white rice, assorted pickled vegetables, and perhaps a clam or fish soup.

Ingredients

  • 10–12 small (1–1½ inches in diameter) new potatoes
  • ¾–1 pound boneless, well-marbled sirloin tips

Method

Scrub the potatoes, scrape off the skins, then steam them until barely tender (about 7–8 minutes). Cut the meat into paper-thin slices (partially freezing beforehand will help) about 2 inches square. String the snow peas and cut each in half, slightly on the diagonal. Blanch them in boiling salted wate