This delicious stir fry will add another level of tasty to your next meal. Sake and soy sauce will give it the Japanese taste.

Japanese Potato & Beef Stir Fry

Course Main Course, Side Dish
Cuisine Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • ½ lb Yellow Potatoes
  • 2 Yellow Onions
  • 1 Carrot
  • 12 Snap Peas
  • ¼ lb Beef Sirloin, thinly sliced
  • 7-8 Sliced Ginger
  • ¼ cup Sake
  • ½ cup Water
  • 2 Tbsp Soy Sauce (Usukuch) *1
  • 2 tsp Soy Sauce (Koikuchi)
  • Vegetable Oil, for cooking


  1. Wash potatoes, and cut into quarters. Add vegetable oil into pan and fry potatoes with medium to low heat. Fry until all sides are crisp. Set them aside.
  2. While frying the potatoes, peel and cut the onions into quarters, peel and chop the carrots, and cut the beef into bite-sized pieces.
  3. Remove the fibrous string of the snap peas. Boil water in small pot and quickly boil snap peas with pinch of salt for about 1 minute. Drain.
  4. Cook the meat thoroughly in same pan as the potatoes. Add vegetable oil if necessary.
  5. In a large skillet of sauté pan, mix potatoes, meat, carrots, and ginger. Add a bit of vegetable oil and cook over low heat for about 2 minutes.
  6. Add the onions and cook for additional 1 minute.
  7. Add sake and water to the pan, put a lid on, and let it cook for about 10 min over low heat.
  8. Once the potatoes and carrots are tender, add usukuchi soy sauce. Cook with the lid on for another 5 minutes.
  9. Then, add koikuchi soy sauce and cook for additional 2 minutes.
  10. Turn off the heat, add the snap peas on top and let it simmer with the lid on for 10 more minutes.

  11. Serve!

Recipe Notes

*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.