Japanese-Style Ginger Beef with Potatoes & Carrots
This comforting dish brings together tender slices of Wagyu beef, hearty potatoes, and sweet carrots, all simmered in a rich soy-ginger sauce. It’s simple, flavorful, and perfect for a cozy meal at home.
Serves 4.
Find our sliced ginger beef packs here.
Ingredients
- 2 potatoes
- 2 carrots
- 200–400g thinly sliced Futari Wagyu Ginger Beef
- 2 tbsp sugar
- 2 tbsp sake
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, finely julienned
- Cooked beans and/or broccolini for garnish
Method
- Prepare the Beef – If frozen, defrost your Futari Wagyu Ginger Beef in the fridge for 24 hours before cooking.
- Prep the Vegetables – Peel the potatoes and cut them into bite-sized pieces. Soak in water for 5 minutes to remove excess starch. Peel and cut the carrots into similar-sized pieces.
- Make the Sauce – In a small pot, combine sugar, soy sauce, sake, and ginger. Bring to a gentle boil.
- Cook the Vegetables – Add the potatoes and carrots to the pot, then pour in enough water to just cover them. Cut a round of baking paper with a small hole in the center and place it directly on top of the ingredients (this helps distribute heat and prevent moisture loss). Bring to a boil, then reduce heat and simmer until the potatoes and carrots are tender.
- Add the Beef – Stir in the thinly sliced Wagyu and bring back to a boil. Cook just until the meat changes color—this will keep it tender and juicy.
- Serve & Enjoy – Spoon into bowls and garnish with lightly cooked beans or broccolini slivers for a fresh, vibrant touch.
This dish is best enjoyed with a bowl of steamed rice to soak up the delicious sauce. Enjoy your meal! 🍲✨
