Beef Bowl

One of the first things I do when I move into a new city is scope out the ethnic grocery store scene, particularly Asian grocery stores. Los Angeles had anything you could ask for. Salt Lake City had a few stores that were passable, but not great. And let's just say we weren't too adventurous with our cooking in Southern Maryland.

Now? We live five minutes from a Uwajimaya. If you are from Seattle and you own anything resembling a wok or even a pair of chopsticks, you know what I am talking about. If not, you are missing out. Sashimi grade fish? Check. Sukiyaki beef? Check. Chicken feet and cow uterus? Check. Not that I'll be buying those last two any time soon.

Today Audrey and I made a trip to pick up ingredients for Beef Bowl (recipe to follow). She decided to pick up something for herself:

And a video of her using it:

Beef Bowl

vegetable oil
1 package of sliced Sukiyaki beef (about 1/2 - 3/4 lb)
1 onion
chopped garlic (to taste)
chopped ginger (two slices)
1/3 cup mirin
1/3 cup soy sauce
1 cup water

Put some oil in a pan. Stir fry onions until slightly softened. Add garlic and ginger, stir fry for a little while longer. Add beef and stir fry until no longer pink. Add liquid and heat. Serve over rice, adding liquid to taste.