# What You Need:
→ Meat & Vegetables
01 - 10.6 oz thinly sliced beef chuck or ribeye
02 - 21.2 oz waxy potatoes, peeled and cut into large chunks
03 - 2 medium onions, sliced
04 - 1 large carrot, peeled and sliced into thick rounds
05 - 3.5 oz shirataki noodles, rinsed and drained (optional)
06 - 3.5 oz snow peas or green beans, trimmed (optional)
→ Sauce
07 - 1.7 cups dashi stock or water with 1 tsp instant dashi powder
08 - 4 tbsp soy sauce
09 - 3 tbsp mirin
10 - 2 tbsp sake
11 - 2 tbsp sugar
→ Oil
12 - 1 tbsp neutral oil such as canola or vegetable oil
# How To Make:
01 - Heat neutral oil in a large saucepan or deep skillet over medium heat until shimmering.
02 - Add sliced onions and sauté for 2 to 3 minutes until just softened, stirring occasionally.
03 - Add thinly sliced beef and cook until lightly browned, stirring frequently to ensure even browning.
04 - Add potatoes and carrots to the pan and mix thoroughly to combine with the beef and onions.
05 - Pour in dashi stock, then add soy sauce, mirin, sake, and sugar. Stir well to dissolve ingredients and distribute evenly.
06 - Bring mixture to a gentle boil over medium-high heat. Skim off any foam or impurities that rise to the surface using a spoon or ladle.
07 - Reduce heat to low, cover with a lid slightly ajar, and simmer for 20 to 25 minutes until potatoes are tender and flavors have melded together.
08 - If using shirataki noodles, add them approximately 10 minutes before the end of cooking time.
09 - Remove the lid for the final 5 minutes of cooking and allow the sauce to reduce slightly for a glossy, rich finish.
10 - Add snow peas or green beans in the last 2 to 3 minutes of cooking to maintain their bright color and crisp texture.
11 - Transfer to serving bowls and serve hot with steamed white rice.
