Simmered Beef and Onion
My grandmother's recipe: Beef and onion are cooked in mixture of sake, miring and soy sauce giving the dish a sweet and tangy flavor. Perfect for serving over rice or hot noodle soups.
Ingredients
- 1 pound beef, such as chuck, thinly sliced thinly sliced by butcher or get pre-sliced beef from local Asian grocery store
- 2 medium yellow onion, peel, remove root end and slice lengthwise
- 2 tablespoon vegetable cooking oil
- 1/3 cup sake rice wine
- 1/3 cup mirin sweet rice wine
- 1/3 cup soy sauce
Instructions
- Cut the sliced beef into 1 inch strips.
- Cook sliced onions with 1 tablespoon of vegetable oil in a saucepan on medium heat until onion is coated well with oil. Turn the heat low, cover and let it sweat until translucent about 15 minutes, stir occasionally.
- Put another saucepan, large enough to hold all the meat and onion, on stove top on a high heat. Add 1 tablespoon of oil and when the saucepan is very hot add beef. Cook the beef until lightly brown. Turn heat to medium-low and add sake and cook for 5 minutes. Add mirin and cook for another 5 minutes or so.
- Add the cooked onion to the beef pan and add soy sauce. Turn the heat to low, loosely cover the pot and cook until beef is tender, 30-45 minutes.
- Serve simmered beef and onion on top of white rice Donburi style or on top of hot soba or udon noodles with broth.