20-Min Beef & Potato Skillet
Quick Japanese-style nikujaga: tender beef and potatoes simmered in a savory-sweet soy glaze. One skillet, weeknight dinner.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
comfortwholesomejapanesebeeftenderjuicyweeknightmain-dish
Ingredients
- 1 lb beef sirloin or chuck, thinly sliced
- 1.25 lbs russet potatoes, cut into 1-inch cubes
- 1 medium onion, sliced into thin half-moons
- 3 tbsp soy sauce
- 2 tbsp mirin or sugar
- ¾ cup beef broth or water
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add beef and brown, stirring and breaking apart, until no pink remains, about 4 minutes.
- 3
Add onion and potatoes. Stir well, cooking for 2 minutes until onion softens slightly.
- 4
Pour soy sauce, mirin, and broth over everything. Stir gently to combine.
- 5
Cover, reduce heat to medium, and simmer until potatoes are tender, about 10 minutes.
- 6
Uncover, stir gently. Serve hot directly from the skillet or into bowls.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
