Nikujaga (肉じゃが), or “meat & potatoes” is an easy family favorite in Japan. This modern take includes tomatoes which lends sweetness and flavor to the classic.

2 teaspoonsvegetable oil

2 tablespoonsgranulated sugar

300 gramsbeef (sliced thinly)

360 gramspotatoes (8 small , peeled and cut in half)

230 gramstomatoes (2 medium , cut into wedges)

220 gramsonion (1 small , sliced)

200 gramsshirataki noodles (drained, rinsed , chopped)

170 gramscarrots (1 large carrot, cut into large pieces)

1 cupsake

1/4 cupsoy sauce

80 gramssnap peas (trimmed & sliced in half)

Heat a pan large enough for all of the ingredients over medium high-heat until hot. Add the oil and sugar and swirl to coat. Add the beef and stir-fry until the beef is mostly cooked.
Add the potatoes, tomatoes, onion, shirataki noodles, carrots, sake, and soy sauce. Bring to a boil.
Partially cover with a lid and turn down the heat to maintain a gentle simmer. Cook until the vegetables and meat are tender (about 50 minutes)
Add the snap peas and cover and steam until they are bright green.