Sweet, salty, and intensely flavorful, this Simmered Beef with Ginger (Beef Shigureni) is a classic Japanese home-cooked dish. It's also a meal-prep favorite! Serve as a main or side dish to enjoy with steamed rice. 

Simmered Beef with Ginger (Shigureni)

INGREDIENTS

• ½ lb thinly sliced beef (chuck or rib eye)
• 1 knob ginger

Seasonings

• 2 Tbsp sake
• 2 Tbsp mirin (substitute mirin with 2 tsp sugar + 2 Tbsp water)
• 2 Tbsp soy sauce
• 1 tsp sugar (optional; adjust according to your liking)

INSTRUCTIONS

1. Gather all the ingredients,

   
2. Peel and slice the ginger. Then cut into julienned pieces.
3. Follow this tutorial to thinly slice the ribeye if needed. Cut into 2-inch (5-cm) pieces.
4. In a medium saucepan, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, and 1 tsp sugar.
5. Add the julienned ginger and bring it to a simmer.
6. Add the meat and separate it with chopsticks. After 3 minutes or so, fat from the meat will melt and become a part of the sauce.
7. Simmer on low heat for 10-15 minutes until cooking liquid is almost gone.
8. Once you can see the bottom of the saucepan, transfer to a plate and serve. You can garnish with julienned ginger. If you plan to save for later, transfer to an airtight container and let cool completely.

To store

1. You can keep in the refrigerator up to 4-5 days or in the freezer for up to a month.

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