Simmered Beef with Ginger (Shigureni)

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

 

• Gather all the ingredients,
  
• Peel and slice the ginger. Then cut into julienned pieces.
• Follow this tutorial to thinly slice the ribeye if needed. Cut into 2-inch (5-cm) pieces.
• In a medium saucepan, add 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, and 1 tsp sugar.
• Add the julienned ginger and bring it to a simmer.
• 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.
• Simmer on low heat for 10-15 minutes until cooking liquid is almost gone.
• 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

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

NUTRITION

Calories: 319 kcal · Carbohydrates: 7 g · Protein: 25 g · Fat: 16 g · Saturated Fat: 7 g · Cholesterol: 69 mg · Sodium: 1020 mg · Potassium: 337 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 17 IU · Vitamin C: 1 mg · Calcium: 10 mg · Iron: 2 mg

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