Nikujaga

Method

Heat oil in a large pot over medium-high heat and brown the beef slices on both sides, then remove and set aside. In the same pot, sauté the onions until softened, then add the potatoes and carrots. Return the beef to the pot and pour in the stock and water, then bring to a simmer. Add soy sauce, mirin, and sugar, stirring to combine, and simmer for 15-20 minutes until the potatoes are tender. Add the mangetout or green beans in the final 3 minutes of cooking and simmer until just tender. Serve hot in bowls with the cooking liquid spooned over.