Steps

1. Wash the ginger peel thoroughly and slice it into thin rounds.
   🕒 01:14
2. Slice the rounds of ginger as thinly and finely as possible into julienne strips.
   🕒 01:49
3. Gently pound the thinly sliced beef with the back of your knife. [Key Tip!] Pounding with the back of the knife will tenderize the meat.
   🕒 02:13
4. Place the pounded beef (250g) in a pot. Before turning on the heat, mix in [A] Soy Sauce (2 tbsp), [A] Cooking Sake (Rice Wine) (3-4 tbsp), and [A] Sweetener (1 1/2 tbsp). [Key Tip!] Mixing the seasonings with cold meat before cooking helps the meat become moist, tender, and removes any gamey odor.
   🕒 02:49
5. Place the pot over low heat and simmer while stirring the seasonings and beef. [Key Tip!] High heat will toughen the meat, so simmer slowly over low heat.
   🕒 03:29
6. Once the pot starts to gently bubble, add the minced ginger (2 slices, 20-30g).
   🕒 03:56
7. Simmer over low heat, stirring, until the meat changes color.
   🕒 04:07
8. Once the meat has changed color, remove the beef from the pot before it becomes overcooked. [Key Tip!] Remove the meat temporarily to prevent it from becoming tough.
   🕒 04:58
9. Pour the remaining liquid in the pot back into the pot and reduce over medium heat until it slightly bubbles. [Key Tip!] Evaporating excess moisture creates a glossy finish and a delicious sauce-like consistency.
   🕒 05:21
10. Once the sauce has reduced and has a glossy sheen, reduce the heat to low. Return the beef that was set aside to the pot and briefly coat it with the sauce.
    🕒 05:41
11. Once coated with the sauce, transfer to a dish and serve. It's ready!
    🕒 06:03