Light nikujaga, braised beef and potatoes

Ingredients

For 1 serving

• Beef top round110 g
• Potatoes200 g
• Carrots60 g
• Onion60 g
• Peas40 g
• Beef broth250 ml
• Soy sauce1 tablespoon
• Mirin1 tablespoon
• Sake1 tablespoon
• Peanut oil1 teaspoon

Contains: gluten, nuts, soy, celery,

Method

1. Slice the beef topside thinly; cut the onion into wedges; peel the potatoes and carrots and cut them into roughly 3 cm chunks.
2. Heat the groundnut oil in a saucepan over medium-high heat and brown the beef for 2 minutes, until no longer pink.
3. Add the onion, potatoes and carrots and stir for a minute, until coated in the oil.
4. Pour in the beef stock, soy sauce, mirin and sake, cover and simmer gently for 25 minutes, until the potatoes are tender and have soaked up some of the liquid.
5. Add the peas for the last 5 minutes and cook until tender.
6. Serve in a bowl with some of the cooking juices.