2 1/2 lbs. boneless beef rib eye steak, sliced very thin
1 large sweet onion
3 tbsp. minced garlic
2 cups of crimini mushrooms, chopped
2 large carrots, sliced into 1/4" thick rounds
2 cups of Napa cabbage OR baby bok choy, pulled apart and washed
1 1/2 cups of soy sauce
2 cups of beef broth
1 cup of sake
1/2 cup of sugar
1/4 cup of rice vinegar
3 tbsp. of vegetable oil
Directions:
Whisk the soy sauce, beef broth, sake, sugar, and rice vinegar together into a large bowl and set aside.
In a large cast iron pan or cast iron dutch oven, heat the vegetable oil over medium-high heat. Add the onions, garlic, and carrots and saute until fragrant. Add the sliced beef and cook until the beef browns, stirring/mixing frequently. Add the mushrooms and cook until they soften. Pour all of the reserved sauce mixture in over the meat and vegetables. Cover, reduce heat to medium-low, and simmer for 15 - 20 minutes, stirring occasionally . Add the Napa cabbage (or bok choy), recover, and continue cooking for 10 - 15 minutes until beef is very tender and the cabbage is wilted. Remove all meat and vegetables to a separate serving bowl with a slotted spoon draining off the sauce. Then, pour about 1/3 to 1/2 of the sauce from the pan over the meat and vegetables in the serving bowl and serve. Best served over short-grain white rice.
Makes 6 servings.
