Nikujaga (Japanese Beef and Potato Stew)

Prepared with lean sirloin beef and fiber-rich vegetables, this traditional Japanese stew offers a wholesome, high-protein dinner alternative with a light, alcohol-free broth.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g lean beef sirloin, thinly sliced · 770 kcal in the whole recipe
• 250 g potatoes, peeled and cut into bite-sized chunks · 192 kcal in the whole recipe
• 150 g carrots, cut into bite-sized pieces · 62 kcal in the whole recipe
• 150 g onion, sliced · 60 kcal in the whole recipe
• 80 g frozen green peas · 65 kcal in the whole recipe
• 3 tbsp (48 g) low-sodium soy sauce · 27 kcal in the whole recipe
• 1 tbsp (12 g) sugar · 46 kcal in the whole recipe
• 1 tbsp (15 g) vinegar (instead of mirin) · 3 kcal in the whole recipe
• 400 g beef broth · 28 kcal in the whole recipe
• 1 tbsp (13 g) canola oil · 117 kcal in the whole recipe
• 1 tbsp (6 g) fresh ginger, grated · 5 kcal in the whole recipe

Method

1. Heat the canola oil in a wide pot over medium heat, then add the thinly sliced beef sirloin and grated fresh ginger, cooking for 3-4 minutes until browned.

   

2. Add the sliced onion, potato chunks, and carrots to the pot, stir-frying together for another 3 minutes.

   

3. Pour in the beef broth, low-sodium soy sauce, sugar, and vinegar, stir well, and bring to a gentle simmer.

   

4. Cover the pot and simmer over low heat for 15-20 minutes until the potatoes and carrots are tender.

   

5. Stir in the green peas, cook for an additional 2-3 minutes until heated through, then remove from heat and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.