Huffpost Taste

Japanese Beef Stew

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Japanese Beef Stew

Provided by:
total prep


  • 1 tablespoon whole grain oat flour (white flour can be used as well)
  • 1/8 teaspoon garlic powder
  • ground pepper to taste
  • 1 1-pound trimmed top round steak or London broil, cut into 1
  • 2 teaspoons toasted sesame oil
  • 6 whole scallions, ends trimmed and chopped (about 1 cup)
  • 1 tablespoon freshly minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 2 3/4 cups lower-sodium, fat-free beef broth
  • 2 tablespoons lower-sodium soy sauce
  • 1 6-oz. can whole peeled straw mushrooms, drained
  • 4 small carrots (or 2 large), peeled and cut into bite-sized rounds
  • 1 pound sweet potatoes, peeled and cut into 1
  • 1/2 pound sugar snap peas
  • salt to taste


  • In a medium bowl, combine the flour, garlic powder, and pepper.
  • Add the steak and toss to coat. Refrigerate for at least 15 minutes.
  • Place a large nonstick soup pot over medium-high heat. When hot, add the oil, then the beef and cook to brown on all sides, about 1 minute per side. Reduce the heat to medium and add the scallions, garlic, and ginger. Cook, stirring occasionally with a wooden spoon and scraping any brown bits from the bottom of the pan, until the garlic is tender, about 5 minutes. Stir in the broth, soy sauce, mushrooms, and carrots, turn the heat to high, and bring to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes (if the broth is not boiling slightly, the heat should be increased slightly).
  • Add the sweet potatoes, cover, and cook until the beef is tender, 45 minutes or longer. Add the snap peas and cook 5 minutes longer, or until the peas are tender. Season with salt and additional pepper.
  • Serve immediately or refrigerate in an airtight plastic container for up to 3 days.
  • Nutritional Information Per Serving: 291 calories, 33 g protein, 35 g carbohydrates, 6 g fat (2 g saturated), 50 mg cholesterol, 7 g fiber, 658 mg sodium