This is a spin on the traditional beef stew we all know , its delicious on the day you make it and even better as left overs.
- 3 tablespoons asian sesame oil
- 3 onions (sliced in thin half moons)
- ⅞ kilogram steak (or non lean beef thinly sliced)
- 250 millilitres teriyaki
- 375 millilitres water
- 3 tablespoons cornstarch
- 36 new potatoes (peeled)
- 12 roughly chopped scallions
Japanese Beef and Potato Stew is a community recipe submitted by Brycat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
After making this dish several times, I found it necessary to add water before simmering the potatoes in the covered skillet. Otherwise, they tended to burn or not cook through entirely. Also, on the most recent occasion I made this dish, I added the green onions and served it with rice. These simple additions really went well with the overall entree and -I have to admit- the green onions REALLY matched well with the potatoes!