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Soy Seasoned Beef and Potatoes

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“This recipe is from the "Japanese Cooking Class Cookbook" by the editors of Consumer Guide.”

Ingredients Nutrition


  1. Cut beef across the grain into 1/16 to 1/8 inch thick slices.
  2. Cut each slice into 1 1/2 inch lengths.
  3. Pare potatoes and cut into quarters.
  4. Cut quarters into 1 inch pieces.
  5. Place potatoes in 3 cups water in a large bowl; soak for 5 minutes.
  6. Drain.
  7. Cut onions lengthwise in half; cut halves crosswise into 1/8 inch thick slices.
  8. Cut ginger into 1/16 inch thick slices.
  9. Cut slices into strips.
  10. Reserve ginger.
  11. Heat 2 teaspoons oil in 3 quart saucepan over medium high heat.
  12. Add beef, saute stirring occasionally just until brown (about 2 minutes).
  13. Remove from pan; reserve.
  14. Add remaining 3 teaspoons oil into pan; heat over medium high heat until hot.
  15. Add onions and potatoes; saute, stirring constantly to coat well with oil (about 2 minutes).
  16. Add remining 1 cup water, the sake and sugar to pan; heat to boiling.
  17. Reduce heat to medium; boil gently 10 minutes.
  18. Add soy sauce and beef to pan; boil gently until potatoes are tender, 10 to 15 minutes.
  19. Serve immediately with cooking liquid, garnished with ginger strips.
  20. Note: Freeze meat until firm (but not frozen) to make slicing it easier.

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