Izakaya Sakura Niku Jyaga (Japanese Beef Stew)

• 1/2 lb sirloin steak
• 3 potatoes
• 3 carrots
• 1 onion
• 1 (7 ounce) package shirataki noodles
• 1 1/2 cups dashi (or water)
• 1/4 cup sake
• 4 tablespoons sugar
• 2 tablespoons mirin (or 2 tbs sake and 2 tsp sugar)
• 5 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 green onion, chopped

1. Thinly slice the sirloin steak. Cut potatoes into 4 pieces each and soak in cold water. Cut carrots into bite-size pieces.
2. Cut shirataki into 2-inch lengths. Cut onion in half top to bottom, slice into half rings.
3. Heat vegetable oil in a skillet. Stir-fry beef lightly. Add potatoes, carrots, onions and shirataki and continue stir-frying.
4. Add dashi and cook until potatoes are tender. Add sake, sugar, mirin and soy sauce. Cook over medium heat for 15 minutes or until liquid is half gone.
5. Turn off the heat and let it sit for more than 15 minutes to allow vegetables to soak up the flavor.
6. Re-heat the pan and serve in a bowl. Sprinkle with chopped green onions on top.

sirloin steak, potatoes, carrots, onion, noodles, water, sake, sugar, mirin, soy sauce, vegetable oil, green onion

Taken from www.food.com/recipe/izakaya-sakura-niku-jyaga-japanese-beef-stew-470704 (may not work)