Simmered Beef Slices and Vegetables

Name: Simmered Beef Slices and Vegetables (Niku Jyaga)
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 carrot, cut into 5mm/¼in rounds; 450 g/1 lb small potatoes, halved then soaked in water; 30 ml/2 tbsp caster (superfine) sugar; 45 ml/3 tbsp frozen peas, defrosted and blanched for 1 minute; 1 large onion; 250 g/9 oz beef fillet (or any cut), very thinly sliced; 15 ml/1 tbsp vegetable oil; 15 ml/1 tbsp sake; 75 ml/5 tbsp shoyu; 15 ml/1 tbsp mirin

Niku Jyaga

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This traditional dish, Niku Jyaga, is a typical home-cooked meal and is one of the traditional dishes referred to as “mother’s speciality”. It is a good standby, as it is easy to cook, and there is no need to buy expensive cuts of beef.

Ingredients

250 g/9 oz beef fillet (or any cut), very thinly sliced
1 large onion

Asia
Japan
Main course

Method

Cut the thinly sliced beef slices into 2cm/¾in wide strips, and slice the onion lengthways into 5mm/¼in pieces.
Heat the vegetable oil in a pan and lightly fry the beef and onion slices. When the colour of the meat changes, drain the potatoes and add to the pan.