Japanese Beef Stew

Japanese Beef Stew

Metric Ingredient Imperial 15 ml flour 1 tbsp .5 ml garlic powder 1/8 tsp 455 g round steak, trimmed & cut into cubes 1 lb 10 ml toasted sesame oil 2 tsp 250 ml whole scallions, ends trimmed & chopped 1 cup 15 ml garlic, minced 1 tbsp 15 ml fresh ginger, minced 1 tbsp 675 ml beef broth 2 3/4 cup 30 ml soy sauce 2 tbsp 250 ml mushrooms, sliced 1 cup 4 carrots, sliced 4 455 g sweet potatoes, peeled & cut into cubes 1 lb 225 g sugar snap peas 1/2 lb - salt & pepper to taste -

In a medium bowl; combine flour and garlic powder.  Add steak and toss to coat.  Refrigerate for at least 15 minutes. In a large pot; add oil and heat over medium-high heat.  Add beef and cook to brown on all sides.  Reduce heat to medium and add scallions, garlic and ginger.  Cook for about 5 minutes, stirring occasionally, until garlic is tender.  Stir in broth, soy sauce, mushrooms and carrots.  Turn heat to high and bring to boil.  Reduce heat to low, cover pot, and simmer for 45 minutes.  Add sweet potatoes, cover and cook until beef is tender, 45 minutes longer.  Add peas and cook 5 minutes longer or until peas are tender.  Season with salt and pepper. Servings: 4

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