I’m not sure where it originated, but my family has been making this for years. Since there is no mayo, it’s great for barbecues or picnics. For best results, prepare the day before to allow flavors to meld. As a light side dish, serve with your preferred chicken, pig, or beef. Green peppers can be swapped out with red, yellow, or orange ones to give this dish more color.
| Prep Time: | 15 mins |
| Cook Time: | 7 mins |
| Total Time: | 22 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 large white onion
- 1 teaspoon vegetable oil
- ½ cup water
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 tablespoon sake
- ½ pound beef ribeye steak, thinly sliced
- 1 tablespoon sesame seeds, or to taste (Optional)
- 2 green onions, thinly sliced, or to taste (Optional)
- 2 teaspoons pickled ginger (beni shoga), or to taste (Optional)
- 1 sheet dried seaweed, cut into strips, or to taste (Optional)
Instructions
- Halve the onion and discard the central-most part. Cut halves into thin slices.
- Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
- Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.
- Substitute another kind of rice wine for the sake if preferred.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 977 mg |
| Sugars | 14 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make. Had to substitute sake faith Arrak, an Indonesian white spirit. Tasted great.
This was REALLY good. I was forced to make a few changes. One, the photo showed some snow peas added in. With the corona virus social distancing, I was running low on fresh vegs, so very thin sliced carrots and some slices of green onion went in–the carrots with the onions at the beginning, and the green onion at the end–oh, yeah; also a little fresh spinach at the end. Sounds icky, but it was what I had . And, Yum! The other BIG change I made was to use very thinly sliced pork shoulder instead of beef, which I did not have. But I did have a whole pork shoulder bought cheaply to break down, and I used all the little bits and pieces left over from cutting around the bone. I probably had two cups–did not weigh it. And it was WONDERFUL! Thank you for this recipe.
This was REALLY good. I was forced to make a few changes. One, the photo showed some snow peas added in. With the corona virus social distancing, I was running low on fresh vegs, so very thin sliced carrots and some slices of green onion went in–the carrots with the onions at the beginning, and the green onion at the end–oh, yeah; also a little fresh spinach at the end. Sounds icky, but it was what I had . And, Yum! The other BIG change I made was to use very thinly sliced pork shoulder instead of beef, which I did not have. But I did have a whole pork shoulder bought cheaply to break down, and I used all the little bits and pieces left over from cutting around the bone. I probably had two cups–did not weigh it. And it was WONDERFUL! Thank you for this recipe.
this is a good groundwork recipe, but i definately recommend adding some more seasonings to your taste as the recipe is a bit bland. (we added more soy sauce as a trial but will definately experiment more with it)
I made a few changes, I didn’t have sake, so I just put in 2 GPS of Miriam. This is soooo delicious, I will make this one again. All of the sets are easy to do.
I thought it was bland. I will make again, but will definitely add vegetables, ginger and salt . Will also double the sauce as we like it to soak into the rice
I loved this. I did it with rice noodles and enjoyed it. changes in am going to make next time is a little less vinegar.
A sweet and savoury delight hot or cold. I used mirin because I didn’t have sake, and the outcome was a bit too sweet. I served it with the optional ingredients all over rice noodles. Thank you for the recipe.
Having lived in japan, this a weekly staple in my house. My only changes are, 5 Tbsps of soy sauce and 3 Tbsps of rice vinegar instead of Mirin. Oh and adding the egg to the top the sauce at the end and letting them harden up. This is four servings FYI.