Beef Shigureni Recipe

Beef Shigureni is a great side dish you can make ahead.  This strongly seasoned beef can be kept in the fridge up to a week.  Perfect for lunch and busy weekday dinners when you want one more thing. 

Beef Shigureni is made a lot like our Gyudon (please watch our Gyudon video recipe for details), but cooked longer to get a more tender texture here.  Very thinly sliced beef that is often sold at Japanese markets is used for the recipe, but any cut of sliced beef would work.  If you are slicing from a lump of meat, here’s a tip: when beef is partially frozen, it is easier to slice thin.

This dish has a sweet and salty flavor that goes very well with steamed rice.  Try it, and we hope you’ll like it!

The recipe was originally published on May 9, 2013.
Video was added on June 24, 2021.

Print Recipe

4.50 from 2 votes

Beef Shigureni

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Side Dish

Cuisine: Japanese

Keyword: beef

Servings: 4 servings

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Ingredients

• 1 lb beef thinly sliced
• 1 oz ginger root thinly sliced, 2" long pieces
• 1 cup water
• 4 Tbsp soy sauce
• 3 Tbsp sugar
• 1 Tbsp Sake
• 1 Tbsp Mirin

US Customary – Metric

Instructions

• Slice beef and ginger root into thin slices.
• Heat water in a pot, and add cut ginger and the rest of the ingredients (except beef). When the water boils, add beef and stir so the beef doesn’t bunch up. Let it boil and skim fat well.
• Cook covered for 20-30 minutes. Uncover and continue to cook until liquid is almost all gone.

Video