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.
Gather all the ingredients,
Follow this tutorial to thinly slice the ribeye if needed. Cut into 2-inch 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.
You can keep in the refrigerator up to 4-5 days or in the freezer for up to a month.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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