Intensely savoury, wonderfully comforting. Feeds 4
- 500g steak
- 2 tbsp oil
- 4 small onions, finely sliced into half moons
- 2cm ginger, peeled and finely julienned
- 100ml soy sauce
- 100ml mirin
- 50g dark brown sugar
- 150ml beef stock
- To serve, sliced spring onion, pickled ginger, toasted sesame seeds
- Slice the beef against the grain into very thin pieces, approx ½ cm thick. Remove any hard fat or sinew
- Heat the oil in a large frying pan and add the onions
- Cook over medium flame, stirring occasionally until they are completely soft and brown. This takes at least 10 mins
- Add the fresh ginger, stir in and cook for a further 2 mins
- Add the soy, mirin, sugar and stock. Cook for around 10 mins until the sauce is reduced to a syrupy consistency
- Stir the beef into the sauce and cook for just a couple of mins, until the beef is no longer pink on the outside
- Serve straight away on top of white rice, sprinkled with sliced spring onion, toasted sesame seeds and pickled garlic. Eat with a spoon
Sophie cooks 