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soy-simmered-beef-shigureni-v

Soy-Simmered Beef and Snow Peas

By Julia Rackow

4 Servings

30 minutes

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The Japanese dish called beef shigureni inspired this recipe. Thinly sliced beef is simmered with a good dose of soy sauce for an intense savoriness meant to be tempered with rice. Fresh ginger, sugar and mirin balance the soy’s saltiness, and we’ve added snow peas to create a one-pan meal. To easily cut the beef into thin, even slices, first freeze the meat until partially frozen, about 20 minutes; for best texture, make sure to slice against the grain. Serve this over steamed rice.

4

Servings

Tip

Don’t use low-sodium soy sauce or the beef will lack flavor. Regular soy sauce provides all the salt needed to season the dish.

30 minutes

Ingredients

  • 1

    teaspoon grapeseed or other neutral oil

  • 6

    ounces snow peas, trimmed and halved on the diagonal

Directions

  1. 01
    In a large skillet over medium, heat the oil until shimmering. Add the snow peas and cook, stirring occasionally, until crisp-tender and beginning to brown, about 2 minutes. Transfer to a small bowl.

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Reviews
Patrick H.
April 24, 2023
My go to for quick but special meal
This is great even for company because they looks like you spent too much time on it
Kathryn M.
August 10, 2022
Quick easy versatile and delicious
The 11 year old liked it!
Jan B.
June 22, 2022
Quick and versatile
A good recipe for making a little bit of beef go a long way. I used 3/4 pound of steak for the whole recipe, and replaced snow peas with green beans that I blanched a few minutes then proceeded with the stir fry. The sauce is a bit sweet, but with the vegetables and over rice, makes a delicious meal. Served with an Asian flavored cucumber and avocado salad.
Frank M.

Made it tonight, very tasty and easy. My wife really enjoyed it. It will become a monthly staple

Nicole B.

Delicious and easy!

Please give the option though to print recipes without pictures. It's such a waste of ink and money.

Kurt M.

I have been searching for a print option, what am I missing. At this point I'll accept pictures if I can at least print.

Janelle C.

You should see a print tag on the left-hand side of the recipe next to the ingredients list. You can also use the following keystroke: COMMAND + P.

Best,
The Milk Street Team

Janelle C.

You should see a print tag on the left-hand side of the recipe next to the ingredients list. You can also use the following keystroke: COMMAND + P.

Best,
The Milk Street Team

Elissa V.

So good, and easy to make. No leftovers with this one! We served with plain old Minute Rice we had in the cupboard and it was delicious.

Jennifer L.

I've made this 4 or 5 times, usually with beef, but sometimes with chicken thighs. It works every time. Amazing technique for cooking meat and getting dinner on the table fast.

Erica K.

My husband and I love this recipe. I made it first with no alterations and it was delicious. I have made it three or four times now and I have made the following alterations: 1. I marinate the beef (after freezing and slicing) in Cormier's Gold Orange Burst All Natural Cooking Sauce overnight in the refrigerator to help pull it together more quickly for a weekday meal. 2. The next day, I follow the recipe, lightly straining the beef from the marinade before using. 3. I minced the ginger instead of slicing due to preference. 4. I added the zest and juice of one orange to the beef when cooking it on high at the end to give it an extra burst of orange. 4. I occasionally substitute frozen peas instead of snow peas, which sometimes don't always look fresh at the grocery store and has the benefit of making this dish more kid-friendly.

Jennifer B.

perfect, followed the instructions and my son gobbled it up. so easy too.

Robert H.

The ingredient list calls for beef but says “see note.” What note is that?

Janelle C.

Hi Robert,

As stated in the recipe description, "To easily cut the beef into thin, even slices, first freeze the meat until partially frozen, about 20 minutes; for best texture, make sure to slice against the grain."

Best,
The Milk Street Team

Robin R.

Solid, easy, yummy. At first you think there is way too much liquid. Then you think it will be leather after cooking so long. It is always good. Don't be afraid to really let the liquid cook out at the end - it makes it better. I pull this out when I don't have a lot of time but want a crowd pleaser.

John M.

This is a great recipe and very quick & easy to make after some initial prep. work. I made it exactly as written and it was delicious!
A couple of notes: The liquid took 5 minutes longer or so to reduce than what was written. I also found this to be a bit too salty. Next time I'll use a half low-sodium/half reg. soy sauce blend and add a pinch or two of red pepper flakes. Thanks, Julia!

Kathy B.

This recipe rocks! I love the slightly salty, savory beefy goodness of the meat in this easy to pull together recipe. I swapped asparagus cut in 2” lengths for the snow peas and used half low sodium/ half regular soy sauce and thought it was perfect. I loved cutting the ginger the suggested way too. Delicious!

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