Beef Shogayaki (Ginger Beef, 牛肉の生姜焼き) is braised thin beef in a ginger and soy sauce. The ginger-flavored sauce has just the right amount of spiciness balanced with saltiness and sweetness from soy sauce and Mirin. It is a version of Pork Shogayaki, ginger pork, and it may not be as well-known and popular as the pork dish, but it tastes great nonetheless.
This is just like Pork Shogayaki, the taste of home as well as restaurants, and it is very easy to make at home with easy-to-get ingredients and simple steps to cook. Today it has become so much easier to find thinly sliced beef at local markets. A lot of butchers are also willing to make slices if you ask too. If you still can’t find it, you can do it yourself by partially freezing a piece of beef and slicing by hand. Beef marbled with fat is more desirable as an ingredient, but red meat is ok to use too. Try not to cook too long since it gets tough easily.
Freshly grated ginger is always the first choice, but you may also use prepared ginger in tubes from stores. It has less smell and taste compared to real ginger, so increase the amount. If you prefer a little more sweetness with the sauce, add a teaspoon or so of sugar.
Serve Beef Shogayaki with shredded cabbage, just like the Pork version. The extra sauce from Shogayaki seeps under the cabbage, working as a kind of dressing for the salad, yum! It’s so good with Steamed Rice too. Try this delicious and nutritious ginger beef meal today!
Beef Shogayaki
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Ingredients
Instructions
- Peel and grate ginger root. Mix grated ginger, Soy Sauce, Sake, and Mirin in a bowl. Set aside.
- Slice brown onion thinly. Cut beef in 2" width pieces.
- Heat a frying pan with oil at medium high heat, and cook beef for a couple of minutes until slightly browned. Add onion and stir-fry for a minute. Take care not to overcook. Add the ginger sauce, and cook to coat the meat with the sauce.
Video
